Nick’s Pick | Shrimp & Cashew Udon Noodles
with Tender-Crisp Asian Greens
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Cashew on the outside, cashew on the inside. This recipe showcases the natural richness of the nuts in a creamy sauce concocted from a clever blend of cashew butter, rice vinegar and soy sauce. And it gives the dish a crunchy topping by throwing a few more on top. In between, sink your teeth into plump pink shrimp and just-crisp Asian greens sautéed with garlic, all wound up with snappy udon noodles.
We will send you:
- 285g Shrimp
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 30ml Rice vinegar
- 25g Roasted cashews
- 30g Cashew butter
- 225g Fresh udon noodles
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt
Total Fat
19 g
Saturated Fat
4 g
Sodium
2870 mg
Total Carb
89 g
Sugars
11 g
Protein
40 g
Fibre
5 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Roughly chop the cashews.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp and cook, 1 to 2 min. on one side, until partially cooked. Transfer to a plate and reserve the pan.
Sauté the vegetables & make the sauce
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 gai lan and sauté, 2 to 3 min., until tender. Add the vinegar, soy sauce, cashew butter and ¼ cup of the reserved cooking water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until slightly thickened.
Combine the noodles & finish the shrimp
To the pan of sauce, add the noodles and shrimp. Cook, stirring frequently, 1 to 2 min., until combined and the shrimp* are opaque and cooked through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your plates. Garnish with the cashews. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
