Jumbo Shrimp Stir-Fry on Crispy Chow Mein
with Mixed Mushrooms and Bok Choy- Shrimp
- Wheat
- Sulphites
- Soy
- Barley
- Sesame
- May contain traces of allergens
- Egg
- Gluten
- Sesame
- Wheat
- Tree nuts
- Mustard
- Soy
- Fish
- Milk
- Sulphites
- Crustaceans
- Triticale
- Peanuts
Ingredients: Shanghai bok choy • Jumbo shrimp (shrimp) (shrimp, sodium phosphate, salt) • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Sweet bell pepper • Vegetarian oyster sauce (soy) (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) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Sesame oil • Garlic • Green onion.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
200 g
Chow Mein Noodles
(Contains: Wheat May be present: Egg, Gluten)
3 unit(s)
Shanghai Bok Choy
200 g
Mixed Mushrooms
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
2 unit(s)
Garlic, cloves
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
18 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 cup (1 cup) water, then noodles. (NOTE: Don't crowd the pan; cook noodles in 2 batches for 4 servings.) Bring to a boil.
- Once boiling, stir noodles. Cover and cook for 2-4 min, until water completely evaporates.
- Once water has evaporated and the pan is completely dry, add 3 tbsp (6 tbsp) oil. Cook for 4-5 min, flipping once, until noodles are slightly crisp.
- Remove from heat, then transfer noodles to a plate.
- Set aside.
- Meanwhile, quarter mushrooms.
- Core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- In a medium bowl, whisk together oyster sauce, cooking wine, broth concentrate, cornstarch, 1 cup (2 cup) cold water and 1/2 tsp (1 tsp) sugar. (NOTE: This is your stir-fry sauce.)
- Reheat the same pan (from step 1) over medium.
- When hot, add sesame oil, then mushrooms. Cook for 5-6 min, until mushrooms begin to soften.
- Add peppers. Cook for 1 min, stirring often, until peppers begin to soften.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper. (NOTE: For 4 servings, cook veggies in 2 two batches, using 1 tbsp sesame oil per batch.)
- Remove from heat.
- Transfer veggies to a large bowl.
- Drain and rinse shrimp, then pat dry with paper towels. Remove and discard shrimp tails. Season shrimp with salt and pepper.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp and garlic. Cook for 1 min, stirring occasionally, until shrimp begin to turn pink. (NOTE: Shrimp will finish cooking in the next step.)
- To the pan with shrimp, add stir-fry sauce. Cook for 1-3 min, stirring often, until sauce thickens and shrimp just turn pink.**
- Remove from heat.
- Divide crispy noodles between plates. Top with veggies.
- Pour shrimp and sauce mixture over veggies and noodles.
- Sprinkle with green onions.
