Speedy Sweet Chili Shrimp & Fresh Shanghai Noodle Stir-Fry
with Baby Bok Choy & Carrots
Cooking time
10 minutes
Servings
2/4
Calories
660 /serving
Open sesame! Everyone adores the Asian-inspired flavours that make this rapid-fire recipe so irresistible. A splash of sesame oil and a dash of sesame-studded spices are right at hand for cooking the shrimp, to which you’ll add matchstick carrots and finely sliced bok choy for some seriously quick cooking. Work in fresh Shanghai noodles boiled to their stretchy best, and let sweet chili sauce and ponzu tie it all together.
We will send you:
- 285g Shrimp
- 340g Baby bok choy
- 100g Matchstick carrots
- 15ml Minced garlic
- 15ml Toasted sesame oil
- 225g Fresh Shanghai noodles
- 30ml Ponzu lime sauce
- 75ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
3010 mg
Total Carb
102 g
Sugars
31 g
Protein
35 g
Fibre
3 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the root ends of the bok choy; thinly slice.
Cook the shrimp & vegetables
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 ½ the sesame oil on medium-high. Cook the shrimp and garlic, 1 to 2 min. on one side, until partially cooked. Flip and add the bok choy and carrots. Cook, stirring frequently, 1 to 2 min., until the shrimp* are opaque and cooked through and the vegetables are beginning to soften.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a small bowl, combine the chili sauce, ponzu, remaining sesame oil and spices, and pepper.
Make the stir-fry & serve
To the pan of shrimp and vegetables, add the noodles and sauce. Cook, stirring frequently, 1 to 2 min., until coated and combined. Divide the stir-fry between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
