One-Pan Shrimp Lo Mein

Name: One-Pan Shrimp Lo Mein with Udon Noodles, Green Beans, and Carrots
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Green Beans; 1 thumb Ginger; 2 clove Garlic; 2 unit Scallions; 1 unit Carrots; 1 tablespoon Soy Sauce; 1 unit Organic Veggie Stock; 1 tablespoon Hoisin Sauce; 10 ounce Shrimp; 8 ounce Udon Noodles; 1 teaspoon Vegetable Oil; 2 teaspoon Sugar; Salt; Pepper

with Udon Noodles, Green Beans, and Carrots

Recipe Development TeamPublished on November 29, 2017

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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.

Allergens:

Soy

•Wheat

•Shellfish

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

6 ounce

Green Beans

1 thumb

Ginger

2 clove

Garlic

2 unit

Scallions

1 unit

Carrots

1 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 unit

Organic Veggie Stock

1 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

10 ounce

Shrimp

(Contains: Shellfish)

8 ounce

Udon Noodles

(Contains: Soy, Wheat)

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2176 kJ

Calories520 kcal

Fat10 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.

Utensils

•Peeler

•Large Pan

•Small Bowl

•Paper Towel

Instructions

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.