Ginger Sesame Shrimp Lo Mein with Bok Choy and Cabbage

This shrimp lo mein brings together tender noodles, succulent shrimp and a colorful mix of bok choy and napa cabbage, all coated in a sweet and savory ginger-soy glaze. It’s a speedy stir-fry that delivers big flavor in just 20 minutes.

Finished with a sprinkle of sesame seeds, sliced scallions and a drizzle of Sriracha, this dish is a satisfying alternative to takeout. Perfect for busy nights when you crave something delicious and homemade.

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Ingredients

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp, coleslaw mix, scallion whites and a pinch of salt and pepper to hot pan. Cook, stirring occasionally, until shrimp is cooked through and veggies are tender, 4-6 minutes. (For 4 servings, you may need to work in batches.) Add bok choy and napa cabbage, sweet soy glaze, umami ginger sauce and ¼ cup water (½ cup for 4). Cook, stirring occasionally, until cabbage mix begins to soften and sauce is warmed through, 30-60 seconds. (For 4, if working in batches, return shrimp mixture to pan with sauce and stir to thoroughly coat.)
4. Remove pan from heat. Stir in drained noodles; toss to combine. Taste and season with salt and pepper if desired. Divide lo mein between shallow bowls. Top with scallion greens and as many sesame seeds as you like. Drizzle with as much Sriracha as you like and serve.

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.

Is this recipe gluten-free?

No, lo mein noodles and the sauces typically contain wheat. For a gluten-free version, use rice noodles and tamari instead of soy glaze.

Can I make this dish ahead of time?

Lo mein is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to refresh the sauce.