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Fresh pre-cut ingredients
Ready in 10 minutes

Speedy Shrimp & Sesame Noodles

with String Peas & Bok Choy

Cooking time

10 minutes




760 /serving

Make it snappy, and make it shrimpy! Supper comes together quickly, crustacean-style, when you pinkify juicy shrimp in a pan with sesame-laced spices. They’ll soon be mingling with fresh Shanghai noodles, garlicky bok choy sautéed to the wilting point and a good dose of Asian condiments, from sweet soy sauce to rice vinegar. The final touch is chopped and ever-so-faintly pickled string peas for some green pop.

We will send you:

  • 285g Shrimp
  • 15ml Minced garlic
  • 100g Snow peas (or sugar snap peas)
  • 200g Sliced bok choy
  • 30ml Rice vinegar
  • 15ml Toasted sesame oil
  • 225g Fresh Shanghai noodles
  • 60ml Sweet soy sauce
  • 9.5g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Eggs, Sesame, Shrimp, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
3 g
2840 mg
Total Carb
112 g
33 g
35 g
5 g
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
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Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and reserve the pan.
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Sauté the bok choy
In the same pan, heat a drizzle of oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until wilted; season with all but a pinch of the remaining spices.
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Mise en place
Meanwhile, remove the stem ends of the string peas; thinly slice each pod on an angle.
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Combine the noodles
To the pan of bok choy, add the shrimp, noodles, soy sauce, sesame oil, ½ the vinegar and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined.
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Dress the string peas & serve
In a small bowl, combine the remaining vinegar and spices, a drizzle of oil and S&P. Add the string peas; toss well. Divide the noodles between your bowls. Top with the string peas. Bon appétit!

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