Gingery Shrimp Mei Fun Stir-Fry

Name: Gingery Shrimp Mei Fun Stir-Fry with Scallions & Sriracha
Total time: 15 min
Yield: 2
Cuisine: East Asia
Ingredients: 4 ounce Scallions; 3.5 ounce Vermicelli Noodles; 10 ounce Shrimp; 2 tablespoon Soy Sauce; 4 ounce Red Cabbage and Carrot Mix; 4 ounce Umami Ginger Sauce; 2 teaspoon Sriracha; Pepper; Cooking Oil

with Scallions & Sriracha

Recipe Development TeamPublished on September 11, 2024

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This Chinese-style ginger chicken mei fun is packed with tender rice noodles, juicy chicken thighs, and tender red cabbage and carrots. It’s all tossed with soy sauce, umami-ginger sauce, and as much spicy-sweet Sriracha as you like—a harmonious blend sure to entice everyone to the table. Sprinkle your bowls with a shower of zingy fresh scallion greens, then whisk it to the table in a quick 15 minutes!

Tags:

Quick

•Easy Prep

•New

Allergens:

Shellfish

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Scallions

3.5 ounce

Vermicelli Noodles

10 ounce

Shrimp

(Contains: Shellfish)

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

4 ounce

Red Cabbage and Carrot Mix

4 ounce

Umami Ginger Sauce

(Contains: Soy, Wheat)

2 teaspoon

Sriracha

Not included in your delivery

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories440 kcal

Fat9 g

Saturated Fat1 g

Carbohydrate59 g

Sugar11 g

Dietary Fiber2 g

Protein25 g

Cholesterol215 mg

Sodium2490 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Medium Bowl

•Strainer

•Paper Towel

•Large Pan

Instructions

• Bring a small pot of water to a boil. Wash and dry produce. • Trim scallions; thinly slice greens until you have 1 TBSP (2 TBSP for 4 servings). Cut remaining greens and whites into 1-inch pieces. • Place noodles in a medium heatproof bowl. • Once water is boiling, pour over noodles; soak until noodles can be easily pulled apart with a fork, 3-4 minutes. Drain and rinse under cold water (noodles will finish cooking in Step 3).

• Open package of chicken* and drain off any excess liquid; place in a second medium bowl. Toss with 1 tsp soy sauce (2 tsp for 4 servings) and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and scallion pieces in a single layer. Cook, stirring occasionally, until chicken is browned and cooked through and scallions are lightly charred, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Heat a large drizzle of oil in same pan over medium-high heat. Add cabbage and carrot mix and cook, stirring occasionally, until just tender, 2-3 minutes. • Add drained noodles and cook, tossing, until combined, 1-2 minutes more. (If noodles seem dry, add another drizzle of oil.) • Remove from heat. Add chicken and scallion mixture, umami ginger sauce, half the Sriracha, and remaining soy sauce; toss until coated and saucy.