Protein Swap | 10-Minute Spiced Shrimp with Saucy Udon Noodles
Black Salt & Sautéed Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
770 /serving
A finishing salt always says next level. And who would think this feast comes together in 10 minutes?! You’ll relish this quick-made, hearty meal of judiciously spiced shrimp laid over saucy fresh udon noodles, which you’ll sauté with bok choy, edamame and a touch of garlic. The black salt, which you’ll sprinkle on just before digging in, gets its distinctive black colour from trace minerals and iron—both key to its unique earthy flavour.
We will send you:
- 285g Shrimp
- 225g Baby bok choy
- 15ml Minced garlic
- 2g Black salt
- 150g Edamame (or green peas)
- 225g Fresh udon noodles
- 60ml Stir-fry sauce
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Milk, Oysters, Shrimp, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
2 or 4 tbsp Butter
Salt
Total Fat
28 g
Saturated Fat
9 g
Sodium
3380 mg
Total Carb
85 g
Sugars
11 g
Protein
47 g
Fibre
6 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 6 to 8 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. 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 keep warm. Reserve the pan.
Sauté the bok choy
Remove the root ends of the bok choy; roughly chop. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until tender.
Combine the noodles
To the pan of bok choy, add 2 tbsp butter, 4 tbsp water (double both for 4 portions), the noodles, edamame and stir-fry sauce. Cook, stirring frequently, 2 to 3 min., until combined and warmed through; season with the remaining spices.
Plate your dish
Divide the noodles between your plates. Top with the shrimp. Sprinkle with the black salt. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
