Umami Shrimp Noodle Stir-Fry
with Squash & Leeks
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
In the umami corner, we've got miso and roasted garlic strutting their stuff. The savoury notes highlight the natural sweetness of shrimp and cold-season veggies like squash and leeks. Everything’s happy to be tangled up with fresh Shanghai noodles.
We will send you:
- 285g Shrimp (BAP-certified)
- 75g Sliced leeks
- 200g Diced butternut squash
- 20g White miso paste
- 15g Minced roasted garlic
- 225g Fresh Shanghai noodles
- 30ml Vegetable demi-glace
- 30ml Ponzu lime sauce
- 9g Black & white sesame seeds
Contains: Milk • Sesame • Shrimp • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
2 or 4 tbsp Butter
Total Fat
25 g
Saturated Fat
9 g
Sodium
2120 mg
Total Carb
87 g
Sugars
11 g
Protein
35 g
Fibre
3 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.
Start the stir-fry
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the leeks and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the squash and sauté, 3 to 5 min., until beginning to soften.
Make the sauce
- Meanwhile, in a small bowl, whisk the miso, demi-glace, ponzu, ¼ cup water (double for 4 portions) and sesame seeds.
Continue the stir-fry
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- To the pan, add the shrimp* and 2 tbsp butter (double for 4 portions).
- Cook, 1 to 2 min. per side, until opaque and cooked through.
Finish the stir-fry
- To the pan, add the noodles and sauce.
- Cook, stirring occasionally, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the stir-fry between your plates. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
