Garlic Crunch Jumbo Shrimp Noodles
with Tangy Teriyaki Sauce
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
200 g
Ramen Noodles
(Contains Wheat May contain Wheat, Egg)
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
(Contains Soy May contain Soy, Wheat, Egg, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
4 tbsp
Teriyaki Sauce
(Contains Soy, Wheat, Sesame, Sulphites May contain Crustaceans, Tree nuts, Gluten, Egg, Fish, Soy, Sulphites, Sesame, Milk, Wheat, Mustard)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat, Triticale May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk, Soy, Triticale, Wheat)
0.17 cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- Divide noodles and veggies between plates.
- Drizzle remaining teriyaki sauce mixture over top.
- Top with shrimp.
- Sprinkle garlic-crunch over shrimp.
- Sprinkle green onions over top.