Speedy Shrimp Peanut Noodles
with Mushrooms & Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
720 /serving
Make it snappy and make it shrimpy! Supper comes together at top speed, crustacean-style, when you pinkify juicy shrimp in a pan with sesame-laced spices. They’ll soon be mingling with fresh ramen noodles that boil up super quick for a satisfyingly springy consistency. Throw in some garlicky bok choy sautéed to the wilting point and a good dose of Asian-inspired condiments, from peanut butter to sweet soy to rice vinegar.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 225g Baby bok choy
- 170g Mushrooms
- 15ml Rice vinegar
- 15ml Toasted sesame oil
- 30g Peanut butter
- 225g Fresh ramen noodles
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
3 g
Sodium
2470 mg
Total Carb
98 g
Sugars
21 g
Protein
39 g
Fibre
4 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (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 a drizzle of oil on medium-high. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and reserve the pan.
Sauté the vegetables
Remove the root ends of the bok choy; thinly slice. Quarter the mushrooms. In the reserved pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and mushrooms. Sauté, 2 to 3 min., until wilted and softened; season with the remaining spices.
Combine the noodles
To the pan of vegetables, add the shrimp, noodles, peanut butter, soy sauce, sesame oil, vinegar and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the noodles between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
