Shrimp Chow Mein
with Bok Choy
A quick chow mein recipe that's definitely one for the books! This dish is packed with shrimp and veggies coated in a mouthwatering sauce that will have you wondering how this came together in 25 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
200 g
Chow Mein Noodles
(Contains Wheat)
113 g
Green Peas
113 g
Shanghai Bok Choy
2 tbsp
Cornstarch
(Contains Sulphites)
4 tbsp
Sweet Chili Sauce
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
6 g
Garlic
56 g
Onion, chopped
1 unit
Green Onion
160 g
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, thinly slice green onions. Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices. Cut bok choy into 1/4-inch pieces.
Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain noodles using a colander, then rinse under cold water until noodles are cool. Leave noodles in colander to drain.
While noodles cook, add sweet chili sauce, vegetarian oyster sauce, cornstarch, 1 tsp sugar and 1/3 cup water (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Drain and rinse shrimp, using a colander. Pat dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. Transfer to a plate.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, garlic, peppers, peas and bok choy. Season with salt and pepper. Cook, stirring often, until peppers and bok choy are tender-crisp, 3-5 minutes. Reduce heat to medium. Stir in shrimp and sauce. Bring to a simmer and cook until sauce thickens slightly, 2-3 min.
Add noodles to the pan, then toss to coat. Divide chow mein between bowls. Sprinkle green onions over top.
