Jumbo Sesame-Shrimp Noodles
with Savoury Ginger Sauce and Veggies
Get ready to devour this noodle recipe that brings both flavour and abundance to your table. Sesame-crusted shrimp seared to perfection star in this dish that delivers on outstanding umami and savoury flavours.
Allergens:
Shrimp
•Wheat
•Soy
•Sesame
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time12 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Jumbo Shrimp
200 g
Chow Mein Noodles
227 g
Mushrooms
2 unit(s)
Shanghai Bok Choy
56 g
Snow Peas
2 unit(s)
Green Onion
4 tbsp
Ginger Sauce
¼ cup
Vegetarian Oyster Sauce
2 tbsp
Sweet Chili Sauce
1 tbsp
Sesame Seeds
1 tbsp
Cream Sauce Spice Blend
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Calories770 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate99 g
Sugar30 g
Dietary Fiber5 g
Protein38 g
Cholesterol185 mg
Sodium3310 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium250 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Pot
•Measuring Cups
•Strainer
•Shallow Dish
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan
Cooking Steps
1
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, trim snow peas.
- Thinly slice mushrooms.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse leaves to wash away any hidden dirt!)
- Thinly slice green onions, keeping white and green parts separate.
2
- Add sweet chili sauce, ginger sauce and half the oyster sauce to a medium bowl.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. If desired, remove and discard tails.
- Add shrimp, sesame seeds and 1/2 tbsp (1 tbsp) oil to a shallow dish. Toss to coat.
3
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until golden, 5-7 min.
- Add snow peas, bok choy, green onion whites and remaining oyster sauce. Cook, stirring often, until tender-crisp, 1-3 min.
- Transfer veggies to a plate. Carefully wipe the pan.
4
- Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
5
- Sprinkle Cream Sauce Spice Blend over shrimp. Toss to coat.
- Reheat the same pan (from step 3) over medium-high.
- When the pan is hot, add 1 tbsp oil, then shrimp. (NOTE: Cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Pan-fry until golden-brown and cooked through, 1-3 min per side.** (NOTE: It's okay if some sesame seeds fall off shrimp, they will end up in sauce!)
- Transfer to a plate. Cover to keep warm.
6
- Reheat pan over medium-high. Add 1/2 cup (1 cup) water and all but 2 tbsp (4 tbsp) of the sauce mixture. Stir to combine. Bring to a simmer.
- Add noodles and veggies. Cook, stirring to coat until heated through, 1-2 min.
- Divide noodles and shrimp between plates.
- Drizzle reserved sauce over shrimp.
- Sprinkle remaining green onions over top.
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