Speedy Shrimp Lo Mein
with Bok Choy & String Peas
Cooking time
10 minutes
Servings
2/4
Calories
650 /serving
Lo on time? There’s nothing like Chinese cooking for fast-paced results, especially when there are fresh noodles involved. Start your stir-fry by rehydrating mushrooms for some grounding flavour—they’ll get a lift from citrusy ponzu sauce and sweet soy to finish. Spend just a few minutes tossing moist pink shrimp around in a pan with bok choy and string peas, and lo and behold, lo mein!
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 340g Baby bok choy
- 100g String peas (sugar snap peas or snow peas)
- 7g Dried mushrooms (porcini or shiitake)
- 225g Fresh noodles
- 30ml Ponzu lime sauce
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Small pot (or kettle)
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
13 g
Saturated Fat
2 g
Sodium
2690 mg
Total Carb
100 g
Sugars
27 g
Protein
37 g
Fibre
6 g
Preparation
Rehydrate the mushrooms
Bring a medium pot of salted water to a boil. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the mushrooms and boiling water (small pot or kettle). Set aside for 5 min. to rehydrate. Reserving ¼ cup of the liquid (double for 4 portions), drain and roughly chop the rehydrated mushrooms.
Boil the noodles
Meanwhile, add the noodles to the medium pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the root ends of the bok choy; cut crosswise into 1-inch pieces. Remove the stem ends of the string peas.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the stir-fry
In the same pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy, string peas, rehydrated mushrooms, remaining spices and S&P. Sauté, scraping up any browned bits, 2 to 3 min., until crisp-tender. Add the noodles, shrimp, ponzu, soy sauce, 2 tbsp of the reserved mushroom liquid (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 3 min., until coated. If the sauce seems dry, gradually add the remaining mushroom liquid until you achieve your desired consistency.
Plate your dish
Divide the stir-fry between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
