Swap out the shrimp for tofu and prepare it in the same way to make this dish vegetarian.

Equipment Needed

Wok, knife and chopping board, tongs, strainer, 4 x meal prep containers, 4 x 2 oz containers for sauce.


Wash bok choy and drain well, chop into 1” pieces and place into a bowl. Peel carrots and slice into 1/4” slices.

Fill wok halfway with water and bring to a boil. Blanch baby bok choy for 3 minutes then remove with a strainer. Next add carrots to same boiling water and cook for 4 minutes, remove. Set cooked veggies aside. 


Heat wok over high heat, then add sesame oil, followed by chili flakes, green onions, chopped garlic and chopped ginger. Sauté together for 3 minutes, then add baby shrimp and continue to cook for 5 minutes or until shrimp is cooked. Remove and set aside.


Heat wok to high heat, then add sesame oil, chopped onion, chopped garlic, and chopped ginger. Sauté for 5-7 minutes then add lime juice, soy sauce, honey, and vegetable stock. Bring all ingredients to a boil, then reduce to medium heat. Combine corn starch and water and whisk till smooth. Pour cornstarch slurry into simmering sauce while whisking vigorously until sauce is thickened, and uniform in texture.  Once done, fill 4 x 2 oz containers with sauce, and set aside. Leave remaining sauce in pan, and then add the chow mein noodles and 2 tbsp of the chopped green onions from the garnish. Stir noodles into sauce over medium heat for 5-10 minutes or until coated. Remove and set aside.

Place 1/4 of the noodles in each of 4 meal prep containers. Top with 1/4 of the baby bok choy, 1/4 of the cooked carrots, 1/4 of the cooked shrimp. Finally garnish each portion with 1/4 of the chopped green onions.

Add the extra sauce to each portion after reheating and mix well.