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.
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)
200 g
Ramen Noodles
(Contains: Wheat May contain traces of: 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 traces of: Wheat, Egg, Soy, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
4 tbsp
Teriyaki Sauce
(Contains: Wheat, Soy, Sesame, Sulphites May contain traces of: Wheat, Egg, Soy, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Soy, Sulphites, Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat, Triticale May contain traces of: Wheat, Soy, Sulphites, Tree nuts, Mustard, Sesame, Milk, Peanuts, Triticale)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
Not included in your delivery
3 tbsp
Oil*
Ā¼ tsp
Salt*
Ā¼ tsp
Pepper*
Nutrition Values
Utensils
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.
- 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.
