Speedy Spicy Shrimp Udon Noodles
with Baby Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
What's quicker than takeout and way more fun? Every element makes this meal happen fast. Thick Japanese noodles cook in the same pot as the bok choy, while shrimp hop in the pan with hot gochugaru pepper. Boil, sizzle, sauce, you’re done!
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 340g Baby bok choy
- 225g Fresh udon noodles
- 30ml Soy sauce (low sodium)
- 30ml Vegetable demi-glace
- 30ml Sweet soy sauce
- 5g Gochugaru
Contains: Shrimp • Soy • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
13 g
Saturated Fat
2 g
Sodium
1420 mg
Total Carb
67 g
Sugars
15 g
Protein
39 g
Fibre
4 g
Preparation
Boil the noodles & bok choy
- Bring a medium pot of salted water to a boil.
- Remove the root ends of the bok choy; roughly chop.
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- In the last 2 min., add the bok choy.
- Drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Cook the shrimp
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the gochugaru and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp and ½ the garlic. Cook, stirring occasionally, 1 to 2 min. per side, until the shrimp* are opaque and cooked through.
Combine the noodles
- In the reserved pot, heat a drizzle of oil medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the noodles, bok choy, soy sauce, sweet soy sauce, demi-glace and 1 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the noodles between your plates.
- Top with the shrimp. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
