Garlic Crunch Jumbo Shrimp Noodles

Name: Garlic Crunch Jumbo Shrimp Noodles with Tangy Teriyaki Sauce
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 285 g Jumbo Shrimp; 200 g Ramen Noodles; 113 g Sugar Snap Peas; 1 unit(s) Sweet Bell Pepper; 113 g Mushrooms; 2 unit(s) Green Onion; 2 unit(s) Garlic, cloves; 4 tbsp Soy Sauce Mirin Blend; 4 tbsp Teriyaki Sauce; 2 tbsp Garlic Spread; 1 tbsp Cream Sauce Spice Blend; 0.17 cup Panko Breadcrumbs; 3 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Tangy Teriyaki Sauce

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Say aloha to tonight's Big Island-inspired dinner! Oodles of noodles are paired with Hawaiian-style buttery shrimp, and our golden garlic-crunch topping brings waves of texture and flavour with every bite.

Tags:

New

Allergens:

Shrimp

•Hvede

•Soja

•Sesamzaad

•Schwefeldioxide und Sulfite

•Triticale

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Jumbo Shrimp

200 g

Ramen Noodles

113 g

Sugar Snap Peas

1 unit(s)

Sweet Bell Pepper

113 g

Mushrooms

2 unit(s)

Green Onion

2 unit(s)

Garlic, cloves

4 tbsp

Soy Sauce Mirin Blend

4 tbsp

Teriyaki Sauce

2 tbsp

Garlic Spread

1 tbsp

Cream Sauce Spice Blend

0.17 cup

Panko Breadcrumbs

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories850 kcal

Fat35 g

Saturated Fat6 g

Carbohydrate98 g

Sugar22 g

Dietary Fiber6 g

Protein38 g

Cholesterol180 mg

Sodium2420 mg

Trans Fat0.1 g

Potassium750 mg

Calcium175 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Large Pot

•Measuring Spoons

•Measuring Cups

•Strainer

•Large Non-Stick Pan

•Shallow Dish

•Small Bowl

•Medium Bowl

Cooking Steps

Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Peel, then mince garlic.
Trim sugar snap peas.
Core, then cut peppers into 1/4-inch slices.
Thinly slice mushrooms.
Transfer snap peas, peppers and mushrooms to a large bowl.
Thinly slice green onions.

Heat a large non-stick pan over med-high.
When hot, add 1/2 tbsp (1 tbsp) oil, half the panko (use all for 4 ppl) and garlic. Season with salt and pepper. Cook, stirring often until golden-brown and fragrant, 2-3 min.**
Transfer to a small bowl. Carefully wipe out pan.
Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails.
Add shrimp and 1/2 tbsp (1 tbsp) oil to a shallow dish. Sprinkle with Cream Sauce Spice Blend. Season with salt and pepper. Toss to coat.

Using hands, gently loosen noodle bundles and unclump if necessary.
Add noodles to the boiling water. Cook uncovered until tender, 2-4 min.
While noodles cook, combine teriyaki sauce, soy-mirin blend and 2 tbsp (4 tbsp) water in a medium bowl.
Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add garlic spread, then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Cover and set aside.

Reheat pan over med-high. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms, peppers and snap peas. Cook stirring often until veggies are tender-crisp and lightly golden, 4-5 min. Season with salt and pepper. Return to the same bowl.
Reheat pan over med-high. When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Reduce heat to med. Cook, flipping once until shrimp just turn pink, 2-3 min.**
Transfer to a plate and cover to keep warm.

Reheat pan over med-low. Add three quarters of the teriyaki sauce mixture. Cook, stirring often until sauce is warmed through, 30 sec.
Add noodles and veggies. Season with salt and pepper. Stir to coat.