Spicy Malaysian-Style Shrimp & Noodle Stir-Fry
with Edamame & Carrots
Cooking time
10 minutes
Servings
2/4
Calories
740 /serving
Noodles, seafood and a hot chili kick: it’s a classic Malay moment. It’s also quick, like street food quick. Thick rice noodles are a delight to the bite, while pink curls of shrimp are juicy and moist in a sauté with crisp veggies.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 1 Scallion
- 100g Nantes carrots
- 225g Rice noodles
- 15ml Sambal oelek
- 30ml Sweet soy sauce
- 150g Edamame (or green peas)
- 30ml Rice vinegar
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Shrimp • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
12 g
Saturated Fat
2 g
Sodium
1740 mg
Total Carb
120 g
Sugars
17 g
Protein
36 g
Fibre
7 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 4 to 5 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and rinse under cold water.
- Toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, cut the carrots into matchsticks.
- Thinly slice the scallion crosswise.
- Pat the shrimp dry (remove the shells from the tails if desired); season with ½ the spices and S&P.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the carrots, edamame, garlic and ½ the scallion.
- Sauté, 2 to 3 min., until fragrant; season with the remaining spices.
Cook the shrimp & make the stir-fry
- To the pan, add the shrimp*. Cook, stirring often, 2 to 4 min., until opaque and cooked through.
- Add the soy sauce, vinegar, sambal oelek (add ½ for medium spicy) and ½ the reserved cooking water; stir well.
- Add the noodles and cook, stirring often, 1 to 2 min., until the noodles are coated and combined.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
- Divide the stir-fry between your bowls.
- Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
