Pineapple Chili Shrimp Noodle Stir-Fry
with Baby Bok Choy & Carrots
Cooking time
10 minutes
Servings
2/4
Calories
590 /serving
Everyone adores the Asian flavours that make this rapid-fire recipe so irresistible. A dash of sesame oil and sesame-studded spices sass up the shrimp, along with carrots and bok choy. Work in stretchy fresh Shanghai noodles, and let pineapple chili sauce and ponzu tie it all together.
We will send you:
- 285g Shrimp (BAP-certified)
- 340g Baby bok choy
- 100g Matchstick carrots
- 15ml Minced garlic
- 15ml Toasted sesame oil
- 225g Fresh Shanghai noodles
- 30ml Ponzu lime sauce
- 75ml Pineapple chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
2390 mg
Total Carb
79 g
Sugars
9 g
Protein
35 g
Fibre
3 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the root ends of the bok choy; thinly slice crosswise.
Cook the shrimp & vegetables
- Pat the shrimp dry (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 ½ the sesame oil on medium-high.
- Add the shrimp and garlic. Cook, 1 to 2 min. on one side, until partially cooked.
- Flip and add the bok choy and carrots.
- Cook, stirring often, 1 to 2 min., until the shrimp* are opaque and cooked through and the vegetables are beginning to soften.
Boil the noodles
- Meanwhile, add the noodles to the 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.
Make the sauce
- Meanwhile, in a small bowl, combine the pineapple chili sauce, ponzu, remaining sesame oil and spices, and pepper.
Make the stir-fry & serve
- To the pan, add the noodles and sauce.
- Cook, stirring often, 1 to 2 min., until coated and combined.
- Divide the stir-fry between your bowls. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
