Sesame Crusted Shrimp
with Teriyaki Noodles and Veggies
The starting line up of this recipe features juicy roasted shrimp that POP with the flavor of toasted sesame. Served atop saucy noodles and tender-crisp veggies for a speedy and sumptuous dinner the whole family will slurp up in no time!
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.
Ingredients
285 g
Shrimp
(Contains Shrimp)
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Gluten)
170 g
Vegetable Mix
1 unit(s)
Green Onion
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
4 tbsp
Teriyaki Sauce
(Contains Soy, Wheat, Sesame, Sulphites May contain Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
Nutrition Values
Utensils
Cooking Steps
- Thinly slice scallions.
- Add cornstarch, oyster sauce, sesame oil, half the teriyaki sauce, 1/4 cup (1/2 cup) water and 1/2 tsp (1tsp) sugar to a medium bowl. Stir to combine.
- Line a baking sheet with parchment paper.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, sesame seeds, remaining teriyaki sauce and remaining ginger-garlic puree and to the prepared baking sheet. Toss to coat.
- Roast shrimp in the bottom of the oven, stirring halfway until shrimp just turn pink, 7-9 min.**
- Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp oil (dbl for 4 ppl), then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil and vegetable mix. Season with salt and pepper. Cook, stirring often until tender-crisp and golden-brown, 4-5 min.
- Add remaining ginger-garlic puree. Cook, stirring often until fragrant, 30 sec.
- Remove from heat. Add sauce mixture. Stir to coat.
- Add noodles to pan with veggies and sauce. Stir to coat.
- Divide noodles and shrimp between bowls.