Coconut Jumbo Shrimp and Noodle Stir-Fry
with Sweet Chili Sauce
Do you love crispy coconut shrimp and takeout chow mein? No need to choose! They come together in this stir-fry special tonight.
Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Sugar snap peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Grade A egg • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites) • Green onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
100 g
Bacon Strips
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
6 tbsp
Shredded Coconut
(Contains: Sulphites May contain traces of: Egg, Tree nuts, Sesame, Crustaceans, Fish, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
20 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Sesame, Peanuts, Soy, Mustard, Milk, Sulphites)
1 unit(s)
Egg
(Contains: Egg)
4 tbsp
Sweet Chili Sauce
(May contain traces of: Egg, Gluten, Tree nuts, Sesame, Crustaceans, Fish, Wheat, Soy, Mustard, Milk, Sulphites)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Egg, Gluten, Tree nuts, Sesame, Crustaceans, Fish, Wheat, Soy, Mustard, Milk, Sulphites)
113 g
Sugar Snap Peas
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Milk, Sulphites)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Discard all but 1/2 tbsp (1 tbsp) bacon fat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Thinly slice green onion.
- Trim snap peas.
- In a medium bowl, combine vegetarian oyster sauce, ginger-garlic puree, half the sweet chili sauce and 1/4 cup (1/3 cup) water.
- Reheat the pan with reserved bacon fat over medium-high.
- When hot, add peppers and snap peas. Season with salt and pepper.
- Cook for 3-5 min, stirring often, until veggies are tender-crisp.
- Remove from heat, then transfer veggies to a plate.
- Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water. Set aside.
- To a zip-top bag, add Cream Sauce Spice Blend.
- In a bowl, beat egg with 1/2 tbsp (1 tbsp) water until smooth.
- In another bowl, combine coconut and panko.
- Drain and rinse shrimp. Pat dry with paper towels. If you like, remove and discard tails.
- Add shrimp to zip-top bag. Seal and shake to coat.
- Working with one shrimp at a time, dip into egg, then coat in coconut mixture, pressing gently to adhere.
- Place breaded shrimp on a plate. Repeat with remaining shrimp.
- Heat 1/4 cup oil in the same pan (from step 3) over medium-high.
- When oil is hot, carefully add one shrimp at a time to the pan. (NOTE: For 4 servings, shallow-fry shrimp in two batcthes, wiping pan clean between batches and using 1/4 cup oil per batch.)
- Cook for 2-3 min, carefully flipping once with a spatula, until shrimp just turn pink and breading is golden.**
- Transfer to a paper towel-lined plate.
- Add sauce mixture to pot (from step 3). Bring to a simmer over medium.
- Add veggies. Cook for 1-2 min, stirring until veggies are heated through.
- Add noodles and half the green onions. Crumble in bacon. Cook for 1-2 min, stirring until noodles are heated through. (TIP: If you prefer a lighter sauce, add warm water, 1-2 tbsp at a time.)
- Divide noodles between bowls.
- Top with coconut shrimp, then remaining sweet chili sauce.
- Sprinkle remaining green onions over top.
