Buttery Sesame Shrimp Noodles

Name: Buttery Sesame Shrimp Noodles with Teriyaki-Sauced Veggies
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 285 g Shrimp; 200 g Chow Mein Noodles; 170 g Vegetable Mix; 1 unit(s) Green Onion; ¼ cup Vegetarian Oyster Sauce; 4 tbsp Teriyaki Sauce; 2 tbsp Ginger-Garlic Puree; 9 g Sesame Seeds; 1 tbsp Sesame Oil; 1 tbsp Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Teriyaki-Sauced Veggies

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The starting lineup of this recipe features juicy roasted shrimp that pop with the flavour of toasted sesame. Served atop saucy noodles, tender-crisp veggies make for a sumptuous dinner for the whole family.

Ingredients: Shrimp • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Vegetable mix (broccoli, carrots, green cabbage) • Vegetarian oyster sauce (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) (soy) • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sesame oil • Sesame seeds • Green onion.

Tags:

Quick

•Family Friendly

•New

Allergens:

Shrimp

•Hvede

•Soja

•Sesamzaad

•Schwefeldioxide und Sulfite

•Milk

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 Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

200 g

Chow Mein Noodles

170 g

Vegetable Mix

1 unit(s)

Green Onion

¼ cup

Vegetarian Oyster Sauce

4 tbsp

Teriyaki Sauce

2 tbsp

Ginger-Garlic Puree

9 g

Sesame Seeds

1 tbsp

Sesame Oil

Not included in your delivery

1 tbsp

Butter*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories660 kcal

Fat30 g

Saturated Fat6 g

Carbohydrate85 g

Sugar22 g

Dietary Fiber4 g

Protein33 g

Cholesterol200 mg

Sodium2930 mg

Trans Fat0.3 g

Potassium550 mg

Calcium125 mg

Iron5.5 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

•Strainer

•Whisk

•Medium Bowl

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Colander

Cooking Steps

Before starting, to a large pot, add 10 cups water and 2 tsp salt (use the same for 4 servings). Cover and bring to a boil over high heat.
Thinly slice scallions.
To a medium bowl, add teriyaki sauce, oyster sauce, sesame oil and 1/4 cup (1/3 cup) water. Whisk to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, shrimp, sesame seeds and half the green onions. Cook for 2-3 min, stirring occasionally, until sesame seeds are toasted and shrimp just turn pink.** (NOTE: For 4 servings, cook in two batches with half the sesame seeds and 1 tbsp oil per batch.)
Transfer shrimp to a plate and cover to keep warm.

Add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
Drain noodles, then rinse under warm water.
Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
Using a pair of scissors, make a few cuts in the pot to cut up noodles.
Set aside.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, vegetable mix and 2 tbsp water. Season with salt and pepper. Cook for 3-5 min, stirring often until tender-crisp and golden.
Add ginger-garlic puree. Cook for 30 sec, stirring often until fragrant.
Add sauce mixture and 1 tbsp (2 tbsp) butter. Cook for 30 sec, stirring often until sauce is warmed through and butter has melted.