Sweet & Spicy Shrimp Lo Mein
with Cashews & Scallions
Lo mein is an ultimate one-bowl comfort food—and our version is on the table in just 20 minutes! Tender noodles are tossed with broccoli, scallions, and carrots in an umami-rich mix of soy sauce, sweet chili sauce, Vidalia onion paste, and a splash of tangy rice wine vinegar. Finish with a sprinkle of cashews and scallions for extra flavor and crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
8 ounce
Broccoli
1 ounce
Cashews
(Contains Tree Nuts)
4 ounce
Shredded Carrots
1 teaspoon
Garlic Powder
2 ounce
Sweet Thai Chili Sauce
½ ounce
Vidalia Onion Paste
5 teaspoon
Rice Wine Vinegar
1 ounce
Soy Sauce
(Contains Soy, Wheat)
4.5 ounce
Lo Mein Noodles
(Contains Wheat)
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. Roughly chop cashews.
Rinse shrimp under cold water and pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring often, until browned and tender, 4-7 minutes. • Add scallion whites, carrots, and garlic powder. (TIP: If pan seems dry, add a drizzle of oil.) Cook, stirring frequently and lowering heat if browning too quickly, until just tender and fragrant, 1-2 minutes more.
Use pan used for shrimp or chicken here.
• While veggies cook, in a small bowl, combine chili sauce, Vidalia onion paste, half the vinegar, half the soy sauce, and ¼ cup water (all the vinegar, all the soy sauce, and ½ cup water for 4 servings). • Once water is boiling, add noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain noodles, shaking off any excess water, and transfer to pan with veggies. Add soy-chili sauce, half the cashews, and 1 TBSP butter (2 TBSP for 4). Toss until butter melts and noodles are thoroughly coated, 30-60 seconds. Taste and season with salt and pepper if desired.
Add shrimp or chicken to pan along with noodles.
• Divide noodles between shallow bowls; garnish with scallion greens and remaining cashews. Serve.
Shrimp are fully cooked when internal temperature reaches 145°.
