Speedy Shrimp & Peanutty Egg Noodles
Edamame, Cabbage & Smashed Cucumbers
Cooking time
10 minutes
Servings
4
Calories
710 /serving
When it comes to magic formulas, most sorcerers don’t want to give away their secrets. But we’re happy to share the mystical mixture that gives this 10-minute noodle dish its oomph: peanut butter, lime juice and sweet soy sauce. It’s a lush and plush coating for fresh egg noodles, which host nibbly edamame beans, softened shreds of cabbage and plump curls of shrimp. On the side, smashed cukes in a sprinkling of sweet sesame spices is, well, just smashing.
We will send you:
- 450g Shrimp
- 3 Cucumbers
- 2 Limes
- 15ml Minced garlic
- 300g Shredded green cabbage
- 200g Edamame (or green peas)
- 60g Peanut butter
- 450g Fresh egg noodles
- 60ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, 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
1860 mg
Total Carb
99 g
Sugars
22 g
Protein
38 g
Fibre
7 g
Preparation
Boil the noodles
Place the pouch of peanut butter in a small bowl of warm water to soften. Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 2 to 4 min., until al dente. Drain and rinse. 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 S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the sauce
Meanwhile, juice the limes. In a second small bowl, combine the peanut butter, soy sauce, ½ the lime juice, 2 tbsp water and a drizzle of oil.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium. Sauté the cabbage, edamame and garlic, 3 to 4 min., until tender; season with ½ the spices.
Make the smashed cucumbers
Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. In a medium bowl, combine the remaining lime juice and spices, and a drizzle of oil. Add the cucumbers; toss well.
Combine the noodles & serve
To the pan of vegetables, add the noodles and sauce. Cook, stirring frequently, 1 to 2 min., until combined. Divide the noodles between your bowls. Top with the shrimp and smashed cucumbers. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
