10-Minute Shrimp & Kimchi Udon Noodles
with Asian Greens & Cabbage
Cooking time
10 minutes
Servings
4
Calories
580 /serving
Kimchi has just enough edge to add intrigue to dinnertime without making it too far a stretch for the younger noodle lovers. Capitalize on the sharp pungency of this Korean condiment—made from preserved, fermented cabbage—to kick it up a notch in a saucy and speedy udon dish crowned with plump, snappy shrimp. They mix to perfection with fresh shredded cabbage and crisp Asian greens, to help complete a supremely slurpable dinner.
We will send you:
- 450g Shrimp
- 225g Asian greens (yu choy or gai lan)
- 300g Shredded cabbage
- 15ml Minced garlic
- 30ml Rice vinegar
- 450g Fresh udon noodles
- 30ml Tomato paste
- 66g Organic kimchi
- 120ml Stir-fry sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Oysters, Sesame, Shrimp, Soy, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
2 tbsp Butter
Salt
Total Fat
13 g
Saturated Fat
5 g
Sodium
2810 mg
Total Carb
88 g
Sugars
15 g
Protein
32 g
Fibre
7 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Roughly chop the kimchi. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cabbage and sauté, 1 to 2 min., until beginning to soften. Add the yu choy and sauté, 1 to 2 min., until just beginning to wilt. Transfer to a bowl and reserve the pan.
Cook the shrimp & combine the noodles
In the same pan, heat a generous drizzle of oil on medium-high. Add the shrimp, tomato paste and garlic. Cook, stirring frequently, 1 to 2 min., until dark red and fragrant. Add ½ the reserved cooking water and cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque and cooked through. Add the noodles, stir-fry sauce, vinegar, vegetables, kimchi, 2 tbsp butter and the remaining spices. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
