Sesame Ginger Shrimp Lo Mein with Bok Choy and Mushrooms

This shrimp lo mein is packed with colorful vegetables and savory flavors. Tender shrimp, sliced mushrooms, bok choy and cabbage are stir-fried and tossed with lo mein noodles in a sweet and savory sesame soy sauce. A touch of fresh ginger and garlic powder adds warmth, while scallions provide a fresh finish.

Ready in just 30 minutes, this dish is perfect for a busy weeknight. It’s a satisfying meal that brings takeout flavors to your home kitchen with simple, wholesome ingredients.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Meanwhile, wash and dry all produce. Trim and thinly slice the mushrooms. Trim the scallions; cut the white parts into 1-inch pieces and thinly slice the green parts. Peel and mince or grate the ginger.
2. Once the water is boiling, add the lo mein noodles and cook until al dente, 5-7 minutes. Reserve 1/4 cup of the noodle cooking water, then drain the noodles and set aside. While the noodles cook, in a small bowl, whisk together the veggie stock concentrate with 1/3 cup warm water. Add the soy sauce, sesame oil, garlic powder, 3 tablespoons sugar and 2 teaspoons rice wine vinegar. Stir until the sugar dissolves.
3. Heat a drizzle of olive oil in the same pot over medium-high heat. Add the sliced mushrooms and scallion whites. Cook, stirring occasionally, until browned, 3-4 minutes. Add the shredded carrots and a pinch of salt; cook until softened, 1-2 minutes. Add the ginger and cook until fragrant, 30-60 seconds.
4. Reduce the heat to medium. Add the spinach, bok choy and napa cabbage, the prepared soy-garlic sauce, drained noodles and reserved noodle cooking water. Cook, stirring occasionally, until the sauce thickens and the greens wilt, 1-2 minutes. Divide the lo mein between bowls and garnish with the sliced scallion greens.

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 or microwave, adding a splash of water to refresh the sauce.

Is this recipe gluten-free?

No, lo mein noodles and soy sauce contain gluten. For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.