Shrimp Shanghai Noodles
with Peanuts
Cooking time
20 minutes
Servings
4
Calories
510 /serving
Tangy ponzu and sweet soy sauce are such a perfectly easy coating for fresh noodles that the kids could do it. So why don’t they? Let them toss shrimp and veggies with aromatic garlic and ginger for a spot-hitting sauté.
We will send you:
- 570g Shrimp (BAP-certified)
- 340g Baby bok choy
- 450g Fresh Shanghai noodles
- 60ml Sweet soy sauce
- 25g Chopped peanuts
- 30ml Ginger-garlic purée
- 150g Edamame (or green peas)
- 90ml Ponzu lime sauce
Contains: Peanuts • Shrimp • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
10 g
Saturated Fat
2 g
Sodium
1760 mg
Total Carb
69 g
Sugars
16 g
Protein
35 g
Fibre
6 g
Preparation
Boil the noodles
- Bring a large 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.
Mise en place
- Meanwhile, remove the root ends of the bok choy; cut crosswise into 2-inch pieces.
- Pat the **shrimp **dry (remove the shells from the tails if desired); season with S&P.
Sauté the vegetables & cook the shrimp
- In a large, high-sided pan, heat a drizzle of **oil **on medium.
- Add the peanuts and sauté, 1 to 2 min., until lightly browned and fragrant.
- Add the bok choy, **edamame **and ginger-garlic purée. Sauté, 1 to 2 min., until the bok choy is almost tender.
- Add the shrimp* and cook, stirring occasionally, 2 to 4 min., until opaque and cooked through.
Combine the noodles
- To the pan, add the noodles, soy sauce, ponzu, black pepper and ¼ cup water.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the **noodles **between your bowls. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
