Protein Swap | Shrimp over Spicy Sambal Udon Noodles
Sautéed Bok Choy & Edamame
Cooking time
10 minutes
Servings
2/4
Calories
760 /serving
Who would think a feast like this could come together in a mere 10 minutes?! You’ll relish every aspect of this quick-made, spring-loaded meal. It stars perfectly pink curls of shrimp fragrant with notes of lemongrass, seaweed and ginger. The seafood is laid over fresh udon noodles tossed with bok choy, edamame and a touch of garlic. A judicious amount of sambal oelek, smoothed with butter, spices up the works.
We will send you:
- 285g Shrimp (BAP-certified)
- 340g Bok choy tips
- 15ml Minced garlic
- 15ml Sambal oelek
- 150g Edamame (or green peas)
- 225g Fresh udon noodles
- 60ml Stir-fry sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Milk, Oysters, Shrimp, Soy, Sulphites, 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
2500 mg
Total Carb
87 g
Sugars
11 g
Protein
44 g
Fibre
9 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, sambal oelek 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. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
