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Cantonese-Style Noodles
with Beyond Meat® and Shrimp
This tasty meal has it all. Beyond Meat® gets punched up with ginger and garlic before getting tossed with shrimp, tender bok choy, cabbage, carrots and chewy chow mein noodles. A delicious soy-and-teriyaki sauce complements the meal perfectly.
Ingredients: Shrimp • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Bok choy • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger • Green onion • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Gluten)
2 unit
Shanghai Bok Choy
30 g
Ginger
1 unit
Garlic, cloves
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
8 tbsp
Teriyaki Sauce
(Contains Soy, Wheat, Sesame, Sulphites May contain Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
2 unit
Green Onion
170 g
Coleslaw Cabbage Mix
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Meanwhile, cut bok choy into 1/2-inch pieces.
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- Peel, then grate 1 tbsp (2 tbsp) ginger.
- Add noodles to the boiling water. Cook until tender, 2-3 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Remove from heat, then transfer shrimp to a plate and cover to keep warm. [Reuse the same pan to cook veggies in step 3.]
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then bok choy and coleslaw cabbage mix.
- Cook, stirring often, until tender, 5-6 min.
- Transfer veggies to a large bowl, then cover to keep warm. Set aside.
- Heat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®, ginger and garlic.
- Cook, breaking up Beyond Meat® into smaller pieces, until cooked through and crispy, 5-6 min.**
- Season with salt and pepper.
- Add shrimp, veggies, teriyaki sauce, soy sauce and 2 tbsp (4 tbsp) water to Beyond Meat®. Stir until sauce thickens slightly, 1-2 min.
- Add Beyond Meat® and veggie mixture to the pot with noodles. Toss to coat.
- Divide Cantonese-style noodles between bowls.
- Sprinkle green onions over top.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Remove from heat, then transfer shrimp to a plate and cover to keep warm. Reuse the same pan to cook veggies in step 3.
Add shrimp to pot with along with veggies.
