Protein Swap | Speedy Spicy Shrimp & Gochujang Udon Noodles
with Kimchi-Apple Salad & Peanuts
Cooking time
10 minutes
Servings
2/4
Calories
680 /serving
Make it snappy and make it slurpy when you cook up this quick noodle supper. Thick strands of udon are the noodles of choice to wrap around oodles of heat-spiked seafood and veg. Pink shrimp sear up in no time alongside bok choy, while soaking up the quiet fire of gochujang boosted with a touch of tomato paste. A capper of crunchy peanuts and a side salad of sweet apple slices combined with pungent kimchi delivers a one-two punch.
We will send you:
- 285g Shrimp
- 340g Bok choy tips
- 1 Apple
- 15g Gochujang
- 33g Organic kimchi
- 25g Chopped peanuts
- 225g Fresh udon noodles
- 15ml Tomato paste
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
2250 mg
Total Carb
96 g
Sugars
23 g
Protein
39 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. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the shrimp & bok choy
Meanwhile, remove the root ends of the bok choy; roughly chop. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with all but a pinch of the spices. In a large pan, heat a drizzle of oil on medium-high. Add the tomato paste and gochujang. Cook, stirring frequently, 1 to 2 min., until dark red. Add the shrimp and cook, 1 min. per side, until almost cooked through. Add the bok choy and cook, stirring frequently, 2 min., until the shrimp* are opaque and cooked through and the bok choy is tender.
Make the salad
Meanwhile, halve, core and thinly slice the apple. Roughly chop the kimchi. In a medium bowl, combine the apple, kimchi, a drizzle of oil, the remaining spices and S&P.
Combine the noodles
To the pan of shrimp and bok choy, add the noodles and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until combined; season with S&P. 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. Garnish with the peanuts. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
