Quick Garlic-Hoisin Shrimp
with Fresh Shanghai Noodles, Bok Choy & Cilantro
Cooking time
10 minutes
Servings
4
Calories
490 /serving
Time, time, time is on your side. With just 10 minutes of cooking to take care of, you’ll have the fam out of a jam with this seafood supper. Shrimp are the stars, sautéed with garlic and sesame-laced spices until they’re in the pink. Save on labour by boiling your bok choy along with your slappy-happy fresh Shanghai noodles, and letting hoisin sauce, rice vinegar and freshly chopped cilantro get down to business on the flavour front.
We will send you:
- 450g Shrimp
- 15ml Minced garlic
- 640g Baby bok choy
- 1 Bunch of cilantro
- 30ml Rice vinegar
- 450g Fresh Shanghai noodles
- 60ml Hoisin sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Large pot
Strainer
Oil
Salt & pepper (S&P)
Large high-sided pan (non-stick if possible)
Total Fat
5 g
Saturated Fat
1 g
Sodium
2260 mg
Total Carb
81 g
Sugars
12 g
Protein
30 g
Fibre
2 g
Preparation
Boil the noodles & bok choy
Bring a large pot of salted water to a boil. Remove the root ends of the bok choy; cut into 2-inch pieces. Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. In the final 2 min., add the bok choy. Reserving ¼ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P.
Cook the shrimp
In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and ½ the spices. Cook, 1 to 2 min. per side, until opaque and cooked through.
Combine the noodles & serve
To the pan of shrimp, add the noodles and bok choy, the hoisin, vinegar, ⅔ of the cilantro, ½ the reserved cooking water and the remaining spices. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the noodles between your bowls. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
