Something crispy cantonese chow mein
with Rich Sauce and Crisp VeggiesCalories
:
520 kcalProtéines
:
33g protéinesDurée de préparation
:
30 minutesDifficulty
:
FacileAllergènes:
- Crevettes
- Blé
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
- Oeuf
- Gluten
- Moutarde
- Lait
- Sulfites
- Poisson
- Crustacés
- Noix
- Blé
- Soya
- Sésame
- Triticale
- Arachides
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
quantité par portion
285 g
Crevettes
(Contient: Crevettes)
200 g
Nouilles chow mein
(Contient: Blé Peut contenir : Oeuf, Gluten)
2 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Carotte
2 pièce(s)
Oignon vert
¼ tasse(s)
Sauce aux huîtres végétarienne
(Contient: Soya Peut contenir : Oeuf, Gluten, Moutarde, Lait, Sulfites, Poisson, Crustacés, Noix, Blé, Soya, Sésame)
9 g
Fécule de maïs
(Peut contenir : Oeuf, Moutarde, Lait, Sulfites, Poisson, Crustacés, Noix, Blé, Soya, Sésame, Triticale, Arachides)
1 pièce(s)
Miel
2 cs
Sauce soya
(Contient: Blé, Soya, Sulfites Peut contenir : Oeuf, Gluten, Moutarde, Lait, Sulfites, Poisson, Crustacés, Blé, Soya, Sésame)
Pas inclus dans votre livraison
cs
Huile*
cc
Sel*
cc
Poivre*
Instructions
1
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, cut bok choy into 1 inch pieces. Rinse bok choy leaves to wash away any dirt.
- Peel carrot. Cut into 1/8-inch matchsticks.
- Cut green onion whites into 1-inch pieces. Thinly slice remaining green onions.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
2
- To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Meanwhile, preheat an air fryer to 425°F.
- Strain noodles, then return noodles to the pot. Add 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
3
- Arrange noodles in an even layer in air fryer basket. Air fry 7-10 min, flipping halfway until golden and crispy. (NOTE: Don't crowd the basket; fry in 2 batches for 4 servings) PLS CONFIRM
4
- While noodles fry, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (2 tbsp) oil, carrots, bok choy and green onion whites. Season with salt and pepper. Cook for 2-3 min, stirring often until tender-crisp.
- Remove from heat. Stir in half the soy sauce.Transfer to a plate. Cover to keep warm.
5
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. ** (NOTE: For 4 servings, cook in 2 batches, with 1/2 tbsp oil each batch.)
- While shrimp cook, to a medium bowl, add oyster sauce, corn starch, remaining soy sauce and 3/4 cup (1 1/2 cups water). Whisk to combine.
- Add sauce mixture to shrimp. Cook for 1-2 min, stirring often until sauce thickens slightly.
6
- Divide crispy noodles between plates.
- Top with veggies, shrimp and sauce from the pan.
- Sprinkle green onions overtop.
