Spicy Shrimp Lo Mein with Green Beans and Peanuts

This saucy noodle stir-fry is packed with crisp green beans, hearty cabbage and bok choy and succulent shrimp all tossed in a sauce that’s equal parts sweet, salty and spicy. A squeeze of fresh lime juice brightens the dish while chopped peanuts, sprinkled on top, ties it all together with a crunchy finish.

Ready in about 20 minutes, this recipe is perfect for busy nights when you need a tasty, stress-free meal. The combination of tender lo mein noodles, vibrant vegetables and juicy shrimp makes it a satisfying dinner that feels like takeout but is healthier and faster.

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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

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

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 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 until thoroughly coated and combined. Taste and season with salt and pepper.
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, soba or even spaghetti. Adjust cooking time according to package directions.

How can I make this dish less spicy?

Reduce or omit the Korean chili flakes. The sweet Thai chili sauce adds mild heat, so you can also use less of it.

Can I add other vegetables?

Absolutely! Bell peppers, snap peas or broccoli would work well. Add them with the green beans and cabbage.