Spicy Shrimp Lo Mein

with Carrots & Bok Choy

30 MIN

2 Servings

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From the Test Kitchen

In this dish, we’re highlighting springy lo mein noodles by tossing them with a spicy sauce of hoisin sauce, soy glaze, sambal oelek, and more to complement tender, juicy shrimp. It’s all stirred together with sautéed bites of bok choy and carrots for satisfying crunch.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Lo Mein Noodles
1 Bell Pepper
6 oz Carrots
10 oz Baby Bok Choy
2 Scallions
2 Tbsps Soy Glaze
1 Tbsp Sambal Oelek
1 Tbsp Sesame Oil
2 Tbsps Hoisin Sauce
1 Tbsp Rice Vinegar

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels; season with salt and pepper if desired. In a bowl, whisk together the hoisin sauce, sesame oil, soy glaze, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

3 Fry the eggs

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate. Cover with foil to keep warm. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper, sliced carrots, and sliced bok choy stems. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.

5 Finish the noodles & serve your dish

Add the sliced bok choy leaves and sliced white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves are wilted. Add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the sliced green tops of the scallions. Enjoy!