One-Pan Shrimp Lo Mein
with Udon Noodles, Green Beans, and Carrots
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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
6 ounce
Green Beans
1 thumb
Ginger
2 clove
Garlic
2 unit
Scallions
1 unit
Carrots
1 tablespoon
Soy Sauce
(ContainsSoy, Wheat)1 unit
Organic Veggie Stock
1 tablespoon
Hoisin Sauce
(ContainsSoy, Wheat)10 ounce
Shrimp
(ContainsShellfish)8 ounce
Udon Noodles
(ContainsSoy, Wheat)Not included in your delivery
1 teaspoon
Vegetable Oil
2 teaspoon
Sugar
Salt
Pepper
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.