Sweet & Spicy Shrimp Noodle Stir-Fry
with Bell Pepper, Cilantro & Peanuts
This sweet and spicy noodle bowl will prove once and for all that home cooking beats takeout any day! Tender, chewy noodles are tossed with savory ground pork and crisp-tender bell pepper and scallions, then tossed with an umami-rich sweet soy and chili glaze. It’s all sprinkled with scallions, crunchy peanuts, and fresh cilantro, and finished with a squeeze of lime for bright contrast. Get ready to curl up in your favorite spot with a delicious bowl of lo mein straight from your kitchen!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Peanuts
(Contains Peanuts)
2 unit
Scallions
1 unit
Green Bell Pepper
1 unit
Lime
¼ ounce
Cilantro
4.5 ounce
Lo Mein Noodles
(Contains Wheat)
1 teaspoon
Garlic Powder
10 ounce
Shrimp
(Contains Shellfish)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 teaspoon
Korean Chili Flakes
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop peanuts. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice bell pepper. Zest and quarter lime (zest one lime and quarter both for 4 servings). Roughly chop cilantro.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
• While noodles cook, briefly heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites, bell pepper, and half the garlic powder (all for 4 servings); season with salt and pepper. • Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer veggies to a plate. Reserve pan.
• Add another drizzle of oil to same pan over medium-high heat. Add pork*; season with salt and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook until cooked through, 2-4 minutes more. • Stir in veggies, sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste. Cook, stirring, until well coated, 1-2 minutes; remove from heat.
Rinse shrimp* under cold water; pat dry with paper towels. Swap in shrimp (no need to break up into pieces!) or beef* for pork.
• Add drained noodles, a squeeze of lime juice (two squeezes for 4 servings), and a pinch of lime zest to pan; toss to coat. Season with salt. • Divide noodle stir-fry between shallow bowls. • Top with peanuts, scallion greens, and cilantro. Serve with remaining lime wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
