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20 minutes

Shrimp & Kimchi Udon Noodles

with Asian Greens & Cabbage

Cooking time

20 minutes

Servings

4

Calories

550 /serving

Capitalize on the sharp pungency of kimchi by kicking it up a notch in this saucy udon dish crowned with plump, snappy shrimp. The tangy Korean condiment—made of preserved, fermented cabbage—has just enough edge to add intrigue to dinnertime without making it too far a stretch for the younger noodle lovers! It mixes to perfection with fresh shredded cabbage and crisp Asian greens, to help complete a supremely slurpable, crowd-pleasing dinner.

We will send you:

  • 450g Shrimp
  • 225g Yu choy (or gai lan)
  • 200g Shredded green cabbage
  • 3 Garlic cloves
  • 1 Bunch of chives
  • 450g Fresh udon noodles
  • 30ml Tomato paste
  • 66g Kimchi
  • 120ml Stir-fry sauce

Contains: Eggs, Milk, Shrimp, Oyster, Soy, Wheat

You will need:

Large high-sided pan (or wok)
Large pot
Strainer
Oil
2 tbsp Butter
Salt & pepper
Total Fat
12 g
Saturated Fat
5 g
Sodium
1900 mg
Total Carbs
82 g
Sugars
8 g
Protein
31 g
Fibres
5 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch segments. Mince the garlic. Thinly slice the chives. Finely chop the kimchi. Pat the shrimp dry with paper towel and remove the shells from the tails if desired.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water, drain the noodles. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the vegetables & shrimp
While the noodles boil, in a large, high-sided pan (or wok), heat a drizzle of oil on medium-high. Add the cabbage and yu choy; cook, stirring frequently, 1 to 2 minutes, until just beginning to wilt. Add the shrimp* and garlic; cook, stirring occasionally, 3 to 4 minutes, until the shrimp are opaque and cooked through, and the vegetables are crisp-tender. Season with S&P to taste and transfer to a bowl, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the sauce & combine the noodles
In the reserved pan of fond, heat a generous drizzle of oil on medium-high. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, until dark red. Add the reserved cooking water and cook, stirring occasionally, 1 to 2 minutes, until slightly reduced. Stir in the cooked noodles, stir-fry sauce, and cooked shrimp and vegetables. Add 2 tbsp butter and as much kimchi as you’d like. Cook, stirring frequently, 2 to 3 minutes, until combined.
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Plate your dish
Divide the finished noodles between your bowls. Garnish with the chives. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.