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Shrimp and Kale Chow Mein

Shrimp and Kale Chow Mein

with Bacon Crumble

20-MIN MEAL
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Chow Mein is a classic Chinese dish that has been adopted around the world. Chow Mein simply means ‘fried noodles’. Our version contains tender kale, sweet shrimp and a salty bacon crumble, all tossed in a delicious sauce!

Allergens:Crustacean/CrustacéWheat/BléShellfish/Fruit de MerSoy/SojaSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shrimp

(ContainsCrustacean/Crustacé)

200 g

Bacon Strips

400 g

Chow Mein Noodles

(ContainsWheat/Blé)

¼ cup

Oyster-Soy Sauce

(ContainsWheat/Blé, Shellfish/Fruit de Mer, Soy/Soja, Sulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

227 g

Kale, chopped

113 g

Onion, sliced

113 g

Carrot, julienned

1.5 tsp

Garlic Salt

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories690 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber4 g
Protein40 g
Cholesterol210 mg
Sodium2690 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high and wash and dry all produce. Rinse the noddles under warm water until separated. Drain and rinse the shrimp. Pat bacon dry with paper towels, then cut into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from heat. Using a slotted spoon, transfer bacon to a paper-lined plate. Set aside. Pour all but 1 tbsp fat into a small bowl.

2

Add half the noodles to the pan with bacon fat. Cook, stirring occasionally, until crispy, 4-5 min. Transfer to a large bowl. Repeat with 1 tbsp bacon fat from the small bowl and remaining noodles. Transfer to the same large bowl.

3

While noodles cook, pat shrimp dry with paper towels, then season with half the garlic salt and pepper. Toss kale, carrots, onions and 1 tbsp oil on a baking sheet. Top with shrimp. Broil in middle of oven, until shrimp just turns pink and veggies are tender-crisp, 7-8 min.†

4

While shrimp cooks, whisk together the oyster-soy sauce, cornstarch, broth concentrate, 1 cup water and remaining garlic salt in a medium bowl. Set aside.

5

When noodles are finished cooking, add oyster-soy mixture to the same pan. Remove pan from heat. Cook, stirring often, until sauce thickens slightly, 1-2 min.

6

Divide noodles between plates. Top with shrimp and veggies. Drizzle over sauce. Sprinkle over bacon.