Szechuan Shrimp Lo Mein with Bell Pepper and Peanuts

This spicy-sweet Szechuan shrimp lo mein is a quick and flavorful stir-fry that beats takeout any day. Tender lo mein noodles are tossed with juicy shrimp, portobello mushrooms, bell pepper and onion in a savory sauce made with honey, miso and Szechuan paste. A sprinkle of crunchy peanuts adds the perfect finish.

Ready in just 20 minutes, this dish is perfect for busy weeknights. The combination of sweet, savory and spicy flavors will make it a new family favorite. Plus, it’s packed with protein and veggies for a satisfying meal.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips. Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Thinly slice mushrooms into strips (if strips are too long, cut them in half crosswise).
2. In a small bowl, whisk together honey, miso sauce concentrate, half the soy sauce, half the vinegar, half the Szechuan paste (use more for more heat) and ¼ cup water. (For 4 servings, use all the soy sauce, all the vinegar and ⅓ cup water.) Rinse shrimp under cold water, then pat dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp; season with salt and pepper. Cook, stirring, until shrimp are opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in Szechuan sauce mixture; cook, stirring occasionally, until sauce has reduced and slightly thickened, 1-2 minutes. Use pan used for shrimp here.
4. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain.
5. While noodles cook, roughly chop peanuts. Add drained noodles to pan with veggies; toss until noodles are thoroughly coated in sauce. Taste and season with salt and pepper if desired. Stir in shrimp along with noodles.
6. Divide lo mein between shallow bowls. Top with peanuts and serve.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute chicken, beef or tofu. Cook the protein separately and add it back at the end.

What can I use instead of lo mein noodles?

You can use spaghetti, udon noodles or even rice noodles. Adjust cooking time as needed.

Is this dish very spicy?

It has a moderate heat from the Szechuan paste. You can adjust the amount to suit your preference.