Shrimp, Edamame & Peanutty Noodles
with Kid-Smashed Cucumber Salad
Cooking time
10 minutes
Servings
4
Calories
700 /serving
When it comes to magic formulas, most sorcerers don’t want to give away their secrets. But we’re happy to share the mystical mixture that gives this 10-minute dish its oomph: peanut butter, lime juice and sweet soy sauce. It’s a lush and plush coating for fresh noodles, which host nibbly edamame beans, softened shreds of cabbage and plump curls of shrimp. Kid flex: have them smash the sesame-spiced cukes for the salad.
We will send you:
- 570g Shrimp (BAP-certified)
- 4 Cucumbers
- 1 Lime
- 15ml Minced garlic
- 300g Shredded cabbage
- 100g Edamame (or green peas)
- 60g Peanut butter
- 450g Fresh noodles
- 60ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Large pan
Total Fat
19 g
Saturated Fat
2 g
Sodium
2030 mg
Total Carb
96 g
Sugars
21 g
Protein
39 g
Fibre
6 g
Preparation
Boil the noodles
Place the pouches of peanut butter in a small bowl of warm water to soften. Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 3 to 5 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 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.
Sauté the vegetables
Meanwhile, in a second large pan, heat a drizzle of oil on medium. Add the cabbage, edamame and garlic. Sauté, 3 to 4 min., until tender; season with ½ the spices.
Make the sauce
Meanwhile, juice the lime. In a second small bowl, combine the peanut butter, soy sauce, ½ the lime juice, 2 tbsp water and a drizzle of oil.
Make the smashed cucumber salad
Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. In a medium bowl, combine a drizzle of oil, and the remaining lime juice and spices. Add the cucumbers; toss well.
Combine the noodles & serve
To the pan of vegetables, add the noodles and sauce. Cook, stirring frequently, 1 to 2 min., until combined and warmed through. Divide the noodles between your bowls. Top with the shrimp and smashed cucumber salad. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
