L’Artisan: Tiger Shrimp over Sweet & Sour Noodles
with Oyster Mushrooms, Asian Greens & Nantes Carrots
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
Need a lift? This restaurant-worthy recipe will elevate your mealtime and your mood. Elements like fresh lime, sweet soy and juicy tiger shrimp unite a laidback Canadian summer with a taste of Asian climes. Quickly seared under a sprinkling of sesame-led spices, the big shrimp star on each plate. Rest the chubby pink curls on a bed of fresh Shanghai noodles entwined with colourful Nantes carrots, pan-wilted Asian greens and delicately chewy oyster mushrooms, all sauced up with a supreme balance of sweet and sour.
We will send you:
- 340g Tiger shrimp
- 200g Multicoloured Nantes carrots
- 225g Asian greens (yu choy or gai lan)
- 115g Oyster mushrooms
- 3 Garlic cloves
- 1 Lime
- 225g Fresh Shanghai noodles
- 15ml Fish sauce
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Anchovies, Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Grater
Oil
Salt & pepper (S&P)
Total Fat
5 g
Saturated Fat
1 g
Sodium
3120 mg
Total Carb
106 g
Sugars
22 g
Protein
41 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the carrots crosswise on an angle. Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Tear the mushrooms into bite-size pieces. Halve the lime; juice ½ and quarter the remaining ½.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅔ of the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 2 to 3 min. per side, until opaque and cooked through. Transfer to a plate and reserve the pan.
Sauté the vegetables
Grate the garlic. In the reserved pan, heat a drizzle of oil on medium-high. Add the carrots and 2 tbsp water (double for 4 portions). Sauté, 3 to 4 min., until beginning to soften. Add the mushrooms, garlic and yu choy. Sauté, 2 to 3 min., until tender.
Make the sauce & combine the noodles
To the pan of vegetables, add the soy sauce, lime juice and noodles. Cook, stirring frequently, 1 to 3 min., until the noodles are coated and combined; season with the remaining spices. Off the heat, add the fish sauce (start with ½); stir well.
Plate your dish
Divide the noodles between your plates. Top with the shrimp. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
