Spicy Shrimp Lo Mein with Green Beans and Peanuts

This saucy noodle stir-fry brings together tender shrimp, crisp green beans and hearty cabbage and bok choy in a sweet, salty and spicy sauce. A squeeze of fresh lime brightens every bite, while chopped peanuts add a satisfying crunch.

Ready in just 20 minutes, this dish is perfect for busy nights when you crave something flavorful and satisfying. The combination of sweet Thai chili sauce and Korean chili flakes gives it a gentle heat that’s balanced by the savory soy glaze.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim green beans if necessary. Quarter lime. Roughly chop cilantro. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
2. While noodles cook, rinse shrimp under cold water, then pat dry with paper towels. Season all over with garlic powder. Heat a large drizzle of oil in a large pan over high heat. Add shrimp, green beans and bok choy and napa cabbage. Cook, stirring occasionally, until veggies are browned and tender and shrimp are opaque and cooked through, 4-6 minutes.
3. Stir sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings) and chili flakes to taste into pan with shrimp and veggies. Cook, stirring, until coated, 1-2 minutes. Remove from heat. Stir in drained noodles and juice from two lime wedges (four wedges for 4) until thoroughly coated and combined. Taste and season with salt and pepper. (For 4, transfer everything to a large bowl to combine.)
4. Divide lo mein between shallow bowls. Garnish with peanuts and cilantro. (TIP: For an extra-nutty crunch, toast peanuts in a hot dry pan!) Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein noodles with udon, ramen or even spaghetti. Adjust cooking time according to package directions.

What can I use instead of shrimp?

Chicken, tofu or sliced beef work well. Cook until done through, adjusting time as needed.

Is this dish very spicy?

The heat level is mild to moderate. You can reduce or omit the Korean chili flakes for a milder version.