Shrimp Udon with Green Beans and Carrots
We’re all for healthier takes on take-out favourites. In this noodle dish, shrimp is sautéed with ginger and garlic for lots of flavour (without the fat!) and served over noodles with crunchy carrots and green beans!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Crevettes
(Contient: Crustacean/Crustacé)
170 g
Haricots verts, parés
1 pièce(s)
Carotte
400 g
Nouilles udon
(Contient: Gluten)
113 g
Champignons blancs
30 g
Gingembre
4 pièce(s)
Ail
1 pièce(s)
Concentré de bouillon de légumes
2 pièce(s)
Oignons verts
¼ tasse(s)
Mélange hoisin-soya
(Contient: Gluten, Sésame, Soya, Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring a small pot of water to a boil. Trim the ends off the green beans, then cut into 1-inch pieces. Peel and mince the ginger (TIP: use a spoon to easily scrape the peel off the ginger!) Mince or grate the garlic. Cut the carrot in half lengthwise, then slice into thin half moons. Thinly slice the green onions. Thinly slice the mushrooms.
Cook the noodles: Add the udon to the boiling water. Cook until noodles are loose, 2-3 min. Drain and set aside.
Make the sauce: Meanwhile, in a small bowl, stir the soy-hoisin sauce with the broth concentrate and ¼ cup water.
Cook the veggies and shrimp: Heat a large pan over medium-high heat. Add a drizzle of oil, then the carrots, green beans, and mushrooms. Cook, stirring often, until softened and slightly golden brown, 4-5 min. Add the shrimp, ginger, green onion and garlic. Cook, stirring often, until the shrimp turns pink, 2-3 min.
Add the sauce and noodles to the shrimp mixture. Stir until warmed through, about 1 min.
Finish and serve: Divide the shrimp udon between bowls. Enjoy!
