Quick Thai-Style Shrimp & Yu Choy Noodles
with String Peas & Peanuts
Cooking time
10 minutes
Servings
2/4
Calories
670 /serving
When you want to make it snappy, fresh Shanghai noodles have just the snap you need. For this speedy Thai-inspired meal, they’re quickly boiled to bite-worthy and slicked with a wow-some combo of ponzu and sweet chili sauce. Toss the strands with sesame-spiced pink shrimp, dark leafy stems of yu choy and crisp string peas. Before serving, fling some crumbled peanuts over top and give yourself permission to go a little nuts.
We will send you:
- 285g Shrimp (BAP-certified)
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 200g String peas (sugar snap peas or snow peas)
- 25g Chopped peanuts
- 225g Fresh Shanghai noodles
- 30ml Ponzu lime sauce
- 30ml Sweet chili sauce
- 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 (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
2 g
Sodium
2490 mg
Total Carb
94 g
Sugars
18 g
Protein
40 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, 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. 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.
Mise en place
Meanwhile, remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. Remove the stem ends of the string peas; cut crosswise into thirds on an angle.
Cook the vegetables
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 yu choy and string peas. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Combine the noodles
To the pan of vegetables, add the ponzu, chili sauce, shrimp and noodles. Cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the noodles between your bowls. Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
