Sweet and Spicy Shrimp Lo Mein with Asparagus and Bok Choy

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 just 20 minutes, this recipe is perfect for busy nights when you need a tasty, stress-free meal. The combination of sweet Thai chili sauce and sweet soy glaze creates an irresistible glaze that coats every noodle and vegetable perfectly.

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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

6 ounce AsparagusView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 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 (2 TBSP for 4 servings) 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 (four wedges for 4) until thoroughly coated and combined. Taste and season with salt and pepper. (For 4, transfer everything to a large bowl to combine.)
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 if needed. Adjust cooking time according to package directions.

Is this recipe spicy?

The dish has a mild to medium heat from the Korean chili flakes and sweet Thai chili sauce. You can adjust the amount of chili flakes to suit your preference.

Can I make this dish ahead of time?

This 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 or soy sauce.