Japanese Shrimp & Cabbage Yakisoba Noodles

Name: Japanese Shrimp & Cabbage Yakisoba Noodles with Pickled Ginger
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 unit Scallions; 1 thumb Ginger; 10 ounce Sun Noodle Fresh Noodles; 5 teaspoon Rice Wine Vinegar; 10 ounce Shrimp; 4 ounce Coleslaw Mix; 2 tablespoon Soy Sauce; 4 tablespoon Katsu Sauce; 1 tablespoon Worcestershire Sauce; 1 unit Mushroom Stock Concentrate; Salt; Pepper; ¾ teaspoon Sugar; 1 tablespoon Cooking Oil

with Pickled Ginger

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For Asian Heritage Month, we’re bringing the popular Japanese street food yakisoba right to your kitchen. You’ll toss tender, springy ramen noodles with stir-fried ground pork, scallions, and cabbage in a savory mix of soy sauce, Worcestershire sauce, and savory-sweet katsu sauce, then top with homemade pickled ginger for a bright, zippy punch.

Tags:

Quick

•New

Allergens:

Wheat

•Shellfish

•Soy

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 Time20 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 thumb

Ginger

10 ounce

Sun Noodle Fresh Noodles

(Contains: Wheat)

5 teaspoon

Rice Wine Vinegar

10 ounce

Shrimp

(Contains: Shellfish)

4 ounce

Coleslaw Mix

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

4 tablespoon

Katsu Sauce

(Contains: Soy, Wheat)

1 tablespoon

Worcestershire Sauce

1 unit

Mushroom Stock Concentrate

Not included in your delivery

Salt

Pepper

¾ teaspoon

Sugar

1 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories700 kcal

Fat11 g

Saturated Fat1 g

Carbohydrate102 g

Sugar17 g

Dietary Fiber5 g

Protein36 g

Cholesterol215 mg

Sodium3460 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

•Medium Pot

•Small Bowl

•Plastic Wrap

•Strainer

•Large Pan

•Paper Towel

Instructions

PDF

• Bring a medium pot of water to a boil. Wash and dry produce. • Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise into ¼-inch-thick matchsticks. Trim and cut scallion whites into 1-inch batons; thinly slice scallion greens.

• Place ginger, vinegar, ¼ tsp sugar, and ¼ tsp salt in a small microwave-safe bowl (use ½ tsp sugar and ½ tsp salt for 4 servings); cover tightly with plastic wrap. • Microwave until ginger is tender, 30-60 seconds; uncover and refrigerate until ready to serve.

• Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring occasionally, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites; season with pepper. Cook, breaking up meat into pieces, until browned, 3 minutes. • Add another drizzle of oil to pan; stir in coleslaw mix and drained noodles. (For 4 servings, if your pan isn’t large enough, carefully transfer everything to empty pot used for noodles.) Cook, stirring occasionally, until veggies are tender and pork is cooked through, 3-4 minutes.

Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp (no need to break into pieces!) or beef for pork.

• Remove pan from heat. Stir in soy sauce, katsu sauce, stock concentrate, half the Worcestershire sauce, and ½ tsp sugar (all the Worcestershire sauce and 1 tsp sugar for 4 servings). Toss until thoroughly combined.