HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Shrimp Lo Mein
One-Pan Shrimp Lo Mein

One-Pan Shrimp Lo Mein

with Udon Noodles, Green Beans, and Carrots

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Udon noodles lend themselves naturally to stir-frys. Because they’re thick and chewy, they do a great job of soaking up the sauce (here, that’s a mix of hoisin and soy). All that’s needed to make a recipe like this complete is a mix of veggies and a hearty protein; we’re providing you with crisp green beans, crunchy carrot, and perfectly plump shrimp.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Green Beans

1 thumb


2 clove


2 unit


1 unit


1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 unit

Organic Veggie Stock

1 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

10 ounce



8 ounce

Udon Noodles

(ContainsSoy, Wheat)

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat10 g
Saturated Fat0 g
Carbohydrate71 g
Sugar16 g
Dietary Fiber7 g
Protein28 g
Cholesterol215 mg
Sodium1480 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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Cut green beans into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions. (TIP: Set aside some of the scallion greens for garnish, if you like.) Peel carrot, then cut in half lengthwise. Slice each half into thin half-moons.


Heat a drizzle of oil in a large, tallsided pan over medium-high heat. Add green beans and toss until softened slightly, 3-4 minutes. Add carrot and toss until both are fully tender, 3-4 minutes more. Season with salt and pepper.


While veggies cook, stir together soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and ¼ cup water in a small bowl.


Rinse shrimp and pat dry with a paper towel. Add shrimp, ginger, scallions, and garlic to pan with veggies. Cook, tossing, until shrimp are nearly opaque and firm, 1-2 minutes. Season with salt and pepper.


Stir sauce into pan and let reduce slightly, 2-3 minutes. Add udon noodles and cook, tossing frequently, until tender and chewy, 3-4 minutes. (TIP: If noodles won’t loosen up or sauce seems dry, add a splash of water.) Season with salt and pepper.


Divide lo mein between bowls, sprinkle with reserved scallion greens (if using), and serve.