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Easy prep
20 minutes
Spicy

Shrimp, String Pea & Carrot Stir-Fry

with Soba Noodles, Basil & Spicy Thai Chili

Cooking time

20 minutes

Servings

4

Calories

610 /serving

It doesn’t get more straightforward than this tempting shrimp stir-fry. All you need is garlic, ponzu and sweet chili sauces to create a balanced flavour profile—pump up the volume with fresh basil leaves and as much of that freshly chopped Thai chili as you can handle. Toss the shrimp together with string peas, carrot strips and soba noodles, and celebrate the fact that sometimes the most wonderfully simple things in life are simply wonderful.

We will send you:

  • 570g Shrimp
  • 200g Sugar snap peas (or snow peas)
  • 30ml Minced garlic
  • 200g Julienned carrots
  • 1 Bunch of basil
  • 2 Thai chilis
  • 360g Soba noodles
  • 30ml Ponzu lime sauce
  • 90ml Sweet chili sauce
  • 26g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)

Contains: Sesame, Shrimp, Soy, Wheat

You will need:

Large pot
Large pan (or wok)
Strainer
Oil
Salt & pepper
Total Fat
12 g
Saturated Fat
2 g
Sodium
1930 mg
Total Carbs
92 g
Sugars
24 g
Protein
23 g
Fibres
5 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Pick the basil leaves off the stems, discarding the stems. Halve the Thai chilis, discarding the stem, ribs and seeds; finely chop (thoroughly wash your hands and cutting board after to get rid of the spicy pepper oils).
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Make the sauce
In a small bowl, combine the garlic, ponzu, sweet chili sauce, 2 tbsp oil and as much Thai chili as you’d like (add ½ for medium spicy); season lightly with S&P to taste.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 3 to 4 minutes, until tender. Drain the noodles thoroughly and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
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Cook the shrimp & sugar snap peas
While the noodles boil, pat the shrimp dry with paper towel and remove the shells from the tails if desired. In a large pan (or wok), heat a drizzle of oil on medium-high. Add the shrimp* and sugar snap peas; season with the spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until the shrimp are opaque and cooked through.
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Finish & serve
To the pan of shrimp, add the sauce, carrots, cooked noodles and ½ the basil leaves. Toss well and season with S&P to taste. Divide the finished stir-fry between your plates. Garnish with the remaining basil leaves (tear roughly with your hands before adding). Bon appétit!

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