Spicy Sweet Shrimp Lo Mein with Snap Peas and Bok Choy

This shrimp lo mein is the perfect weeknight stir-fry: tender noodles, succulent shrimp and a colorful mix of snap peas, bok choy and cabbage all coated in a sauce that balances sweet, salty and spicy flavors. A squeeze of fresh lime juice brightens every bite, while crunchy peanuts add the ideal finishing touch.

Ready in about 20 minutes, this dish brings takeout-inspired flavor to your kitchen with simple ingredients and one-pan cooking. It’s a satisfying meal that’s sure to become a regular in your dinner rotation.

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Ingredients

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

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) 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 medium pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim the snap peas and remove any strings. Quarter the lime. Roughly chop the cilantro.
2. Once the water is boiling, add the lo mein noodles and cook until al dente, 5-7 minutes. Drain and set aside.
3. While the noodles cook, rinse the shrimp under cold water and pat dry with paper towels. Season the shrimp all over with garlic powder.
4. Heat a large drizzle of oil in a large pan over high heat. Add the shrimp, snap peas and bok choy and napa cabbage. Cook, stirring occasionally, until the vegetables are browned and tender and the shrimp are opaque and cooked through, 4-6 minutes.
5. Stir in the sweet soy glaze, sweet Thai chili sauce, 1 tablespoon butter and Korean chili flakes to taste. Cook, stirring, until everything is coated, 1-2 minutes. Remove from heat.
6. Add the drained noodles and the juice from two lime wedges to the pan. Toss until the noodles are thoroughly coated and combined. Taste and season with salt and pepper if needed.
7. Divide the lo mein among shallow bowls. Garnish with chopped peanuts and cilantro. Serve with the 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 in a pinch. 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 a smaller amount.

Can I prepare this meal ahead of time?

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot pan or microwave.