Sesame Crusted Shrimp Noodles
with Teriyaki Noodles and Veggies
The starting line up of this recipe features juicy roasted shrimp that POP with the flavor of toasted sesame. Served atop saucy noodles and tender-crisp veggies for a speedy and sumptuous dinner the whole family will slurp up in no time!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
200 g
Nouilles chow mein
(Contient Blé Peut contenir Oeuf, Gluten)
170 g
Mélange de légumes
1 pièce(s)
Oignon vert
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient Soya Peut contenir Moutarde, Gluten, Lait, Sulfites, Poisson, Crustacés, Noix, Blé, Oeuf, Soya, Sésame)
4 cs
Sauce teriyaki
(Contient Soya, Blé, Sésame, Sulfites Peut contenir Oeuf, Sésame, Blé, Gluten, Sulfites, Poisson, Lait, Crustacés, Moutarde)
2 cs
Purée de gingembre et d’ail
(Peut contenir Soya, Sulfites, Lait)
1 cs
Graines de sésame
(Contient Sésame)
1 cs
Huile de sésame
(Contient Sésame)
1 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
Informations nutritionnelles
Ustensiles
Instructions
- Thinly slice scallions.
- Add cornstarch, oyster sauce, sesame oil, half the teriyaki sauce, 1/4 cup (1/2 cup) water and 1/2 tsp (1tsp) sugar to a medium bowl. Stir to combine.
- Line a baking sheet with parchment paper.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, sesame seeds, remaining teriyaki sauce and remaining ginger-garlic puree and to the prepared baking sheet. Toss to coat.
- Roast shrimp in the bottom of the oven, stirring halfway until shrimp just turn pink, 7-9 min.**
- Meanwhile, 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 2 tsp oil (dbl for 4 ppl), then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil and vegetable mix. Season with salt and pepper. Cook, stirring often until tender-crisp and golden-brown, 4-5 min.
- Add remaining ginger-garlic puree. Cook, stirring often until fragrant, 30 sec.
- Remove from heat. Add sauce mixture. Stir to coat.
- Add noodles to pan with veggies and sauce. Stir to coat.
- Divide noodles and shrimp between bowls.