Shrimp Lo Mein
with Udon Noodles, Green Beans, and Carrots
We’re all for healthier takes on takeout favorites. In this lo mein, shrimp are sautéed with ginger and garlic for lots of flavor (without the fat) and served over noodles with crunchy carrots and green beans. The combination of soy sauce, hoisin, and a touch of sugar creates a sweet and savory sauce to bring it all together.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Wheat, Soy)
Hoisin Sauce Jar
Veggie Stock Concentrate
Soy Sauce Jar
(Contains Soy, Wheat)
Not included in your delivery
Wash and dry all produce. Remove the udon noodles from the refrigerator, bringing them to room temperature. Trim the ends of the green beans, then cut into 1-inch pieces. Peel and mince the ginger. Mince or grate the garlic. Peel, then cut the carrot in half lengthwise, then slice into thin half moons. Trim, then thinly slice the scallions, keeping the greens and whites separate. Thinly slice the mushrooms.
Heat a drizzle of oil in a large pan over medium-high heat. Add the carrots, green beans, and mushrooms and cook, tossing for 5-7 minutes, until softened and slightly golden brown. Season with salt and pepper. Add the shrimp, ginger, scallion whites, and garlic and cook, tossing for another 2-3 minutes, until the shrimp are opaque. Season with salt and pepper.
In a small bowl, combine 1 Tablespoon soy sauce, the stock concentrate, 1 Tablespoon hoisin, 2 teaspoons sugar, and ¼ cup water.
Once the shrimp are done, add the sauce to the pan over medium heat and reduce until thickened, for 2-3 minutes. Add the udon noodles to the pan and toss for 3-4 minutes until tender. If the pan gets too dry, add a splash of water. Season to taste with salt and pepper.
Serve: Divide the shrimp lo mein between bowls and garnish with the scallion greens. Enjoy!