Nick’s Pick | Speedy Shrimp & Sesame Noodles
with String Peas & Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Make it snappy and make it shrimpy! Supper comes together quickly, crustacean-style, when you pinkify juicy shrimp in a pan with sesame-laced spices. They’ll soon be mingling with fresh Shanghai noodles, garlicky bok choy sautéed to the wilting point and a good dose of Asian condiments, from orange sauce to sesame oil. The final touch is thinly sliced and ever-so-faintly pickled string peas for some green pop.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 340g Bok choy tips
- 100g String peas (sugar snap peas or snow peas)
- 15ml Toasted sesame oil
- 225g Fresh Shanghai noodles
- 60ml Orange sauce
- 9.5g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
3 g
Sodium
1900 mg
Total Carb
90 g
Sugars
19 g
Protein
36 g
Fibre
4 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; 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 ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and reserve the pan.
Sauté the bok choy
Remove the root ends of the bok choy; thinly slice crosswise. In the reserved pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until tender; season with all but a pinch of the remaining spices.
Mise en place
Meanwhile, remove the stem ends of the string peas; thinly slice each pod crosswise on an angle.
Combine the noodles
To the pan of bok choy, add the shrimp, noodles, orange sauce, sesame oil and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined and heated through.
Dress the string peas & serve
In a small bowl, combine the string peas, remaining spices, a drizzle of oil and S&P. Divide the noodles between your bowls. Top with the string peas. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
