Speedy Shrimp & Kimchi Udon Noodle Bowls
with Bok Choy, Carrots & Edamame
Cooking time
10 minutes
Servings
2/4
Calories
650 /serving
Get into high gear with bright, bold noodle bowls that are ready in a flash. Thick, undulating and boiled to al dente, udon are the choice to chew on—these big shots from the Japanese noodle repertoire have just the right bite. Throw them in with moist pink shrimp coated in soy sauce, morsels of pungent kimchi and garlic-sautéed bok choy, edamame and carrots. With sesame spices sealing the deal, this is a 10-minute meal that goes the distance.
We will send you:
- 285g Shrimp
- 100g Matchstick carrots
- 15ml Minced garlic
- 225g Baby bok choy
- 100g Edamame (or green peas)
- 66g Organic kimchi
- 225g Fresh udon noodles
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
1 g
Sodium
2540 mg
Total Carb
109 g
Sugars
29 g
Protein
40 g
Fibre
11 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 6 to 8 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
Meanwhile, remove the root ends of the bok choy; roughly chop. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the bok choy and garlic. Sauté, 1 to 2 min., until fragrant and beginning to soften. Add the carrots, edamame and ½ the spices; toss well. Transfer to a bowl and reserve the pan.
Mise en place
Meanwhile, roughly chop the kimchi. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P.
Cook & coat the shrimp
In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the soy sauce and 2 tbsp water (double for 4 portions); toss well.
Combine the noodles & serve
To the pan of shrimp, add the noodles, kimchi and vegetables. Cook, stirring constantly, 30 sec. to 1 min., until combined. Divide the noodles between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
