Sesame Shrimp Noodle Bowls
with Veggies and Chow Mein Noodles
Send shrimp noods, and make em saucy! Classic chow mein noodles are adorned with gingery seared shrimp and bright veggies for a well rounded and delicious meal with this recipe. Got thrill seekers in your gang that like it extra hot? top with your favorite hot sauce for even more flavor!
Allergens:
Shrimp
•Wheat
•Soy
•Sulphites
•Sesame
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 Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Shrimp
200 g
Chow Mein Noodles
56 g
Edamame
1 unit(s)
Zucchini
56 g
Carrot, julienned
4 tbsp
Honey-Garlic Sauce
2 tbsp
Soy Sauce
9 g
Moo Shu Spice Blend
1 tbsp
Sesame Oil
1 unit(s)
Vegetable Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Calories750 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate94 g
Sugar23 g
Dietary Fiber4 g
Protein35 g
Cholesterol200 mg
Sodium1630 mg
Trans Fat0.3 g
Potassium750 mg
Calcium175 mg
Iron6 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
•Large Pot
•Strainer
•Large Non-Stick Pan
Cooking Steps
1
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat (this is for the noodles which will be cooked off in step 4)
- Halve zuchinni lengthwise, then cut into 1/4-inch half moons.
- Peel, then mince or grate ginger.
2
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with half the Moo shu spice blend (all for 4 ppl) and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer to plate.
3
- Reheat the same pan on medium-high.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas and edamame. Cook, stirring often, until tender-crisp, 2-3 min.
- Add 1 tbsp butter (dbl for 4 ppl). Swirl until melted, 30 sec.
- Add carrots and cook, stirring regularly until carrots begin to soften, 1-2 min.
- Add soy sauce, honey garlic, broth concentrate, sesame oil, and 1/2 cup water (dbl for 4 ppl), bring to a simmer
- Add shrimp and cook for another 1 min.
4
- 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.
5
- Add the shrimp, veggies and sauce from the pan into the pot with the egg noodles. Season to taste with salt and pepper. Toss to coat.
- Divide noodles, shrimp, veggies and any remaining sauce in the pot between plates.
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