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.
Chow Mein Noodles
Shanghai Bok Choy
Sweet Chili Sauce
Vegetarian Oyster Sauce
Sweet Bell Pepper
Not included in your delivery
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.