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Ready in 25 minutes

Teriyaki-Style Shanghai Noodles with Ponzu-Baked Almonds

Gingery Mushrooms & Baby Bok Choy

Cooking time

25 minutes




530 /serving

Let’s coin a new culinary expression: gingerifaction. That’s the process by which the array of veggies in this Asian-minded recipe get their wonderfully sharp fragrance and flavour. Minced ginger frolics with mushrooms, baby bok choy and celery in a sauté that’s destined to mingle with snappy, slurpy Shanghai noodles. This buoyant combo gets another boost from oven-toasted almonds that take a dip in ponzu sauce for an extra tasty edge.

We will send you:

  • 1 Scallion
  • 225g Sliced mushrooms
  • 1 Celery stalk
  • 20g Ginger
  • 170g Baby bok choy
  • 60ml Ponzu lime sauce
  • 45ml Teriyaki glaze
  • 225g Fresh Shanghai noodles
  • 25g Almonds
  • 4.25g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Almonds, Soy, Wheat

You will need:

Medium pot
Large high-sided pan
Sheet pan
Parchment paper
Total Fat
12 g
Saturated Fat
1 g
1760 mg
Total Carb
86 g
12 g
22 g
6 g
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Mise en place
Preheat the oven to 400°F. Bring a medium pot of salted water to a boil. Remove the root ends of the bok choy; cut into 1-inch pieces. Thinly slice the celery on an angle. Peel and mince the ginger. Thinly slice the scallion, separating the white bottom and green top.
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Make the ponzu almonds
Arrange the almonds on a lined sheet pan and roast, stirring halfway, 5 to 7 min., until fragrant. Transfer to a bowl and reserve the sheet pan. Add 1 tbsp ponzu (double for 4 portions); stir gently until combined and most of the ponzu has been absorbed. Return to the sheet pan to cool.
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Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
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Sauté the vegetables
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, 4 to 6 min., until beginning to brown. Add the ginger and white bottom of the scallion. Sauté, 1 to 2 min., until fragrant. Add the celery and bok choy. Sauté, 2 to 3 min., until softened; season with the spices.
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Combine the noodles & serve
Roughly chop the ponzu almonds. To the pan of vegetables, add the noodles, teriyaki glaze and remaining ponzu. Cook, stirring frequently, 1 to 2 min., until the noodles are coated. Divide the noodles between your bowls. Top with the ponzu almonds. Garnish with the green top of the scallion. Bon appétit!