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.
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.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
200 g
Chow Mein Noodles
(Contains Wheat)
227 g
Mushrooms
2 unit(s)
Shanghai Bok Choy
56 g
Snow Peas
2 unit(s)
Green Onion
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.