Spicy Sweet Shrimp Lo Mein with Bok Choy and Peanuts

This shrimp lo mein brings together tender noodles, juicy shrimp and a colorful medley of bok choy, cabbage and bell pepper, all coated in a sweet and spicy glaze. It’s a fast, flavorful dinner that beats takeout any night of the week.

Topped with crunchy peanuts, fresh cilantro and a squeeze of lime, every bite offers a perfect balance of heat, sweetness and texture. Ready in under 30 minutes, this stir-fry is sure to become a weeknight favorite.

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Ingredients

1 unit Green Bell PepperView 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

10 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Roughly chop the peanuts. Trim and thinly slice the scallions, separating the white parts from the green tops. Halve, core and thinly slice the bell pepper. Zest the lime, then cut it into wedges. Roughly chop the cilantro.
2. Once the water is boiling, add the lo mein noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While the noodles cook, heat a large dry pan over medium-high heat. Add the peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Transfer to a plate and wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the scallion whites, bell pepper and half the garlic powder (use all for 4 servings). Season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer the vegetables to a plate; reserve the pan.
5. Add another drizzle of oil to the pan over medium-high heat. Add the shrimp and season with salt and pepper. Cook, undisturbed, until browned on the bottom, 3-4 minutes. Flip and cook until opaque and cooked through, 2-4 minutes more. Stir in the cooked vegetables, bok choy and napa cabbage, sweet soy glaze, sweet Thai chili sauce, butter and Korean chili flakes to taste. Cook, stirring, until the vegetables are well coated and the cabbage softens, 1-2 minutes. Remove from heat.
6. Add the drained noodles, a squeeze of lime juice and a pinch of lime zest. Toss to coat. Season with salt. Divide the stir-fry between shallow bowls. Top with the toasted peanuts, scallion greens and chopped cilantro. 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, soba or even spaghetti. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce.

Is this recipe gluten-free?

Lo mein noodles and sweet soy glaze typically contain wheat. For a gluten-free version, use rice noodles and tamari or coconut aminos instead of sweet soy glaze.