Sweet & Spicy Shrimp Ramen Stir-Fry
Green Beans, Cabbage, Cilantro & Peanuts
This saucy noodle stir-fry is packed with crisp green beans, hearty cabbage, and succulent shrimp all tossed in a sauce that’s equal parts sweet, salty, and spicy. A squeeze of fresh lime juice brightens the dish while chopped peanuts, sprinkled on top, ties it all together with a crunchy finish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
20 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
4 ounce
Coleslaw Mix
1 teaspoon
Garlic Powder
4.5 ounce
Ramen Noodles
(Contains: Wheat)
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim green beans if necessary. Quarter lime. Roughly chop cilantro. • Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
• While noodles cook, rinse shrimp* under cold water, then pat dry with paper towels. Season all over with garlic powder. • Heat a large drizzle of oil in a large pan over high heat. Add shrimp, green beans, and coleslaw mix. Cook, stirring occasionally, until veggies are browned and tender and shrimp are opaque and cooked through, 4-6 minutes.
• Stir sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste into pan with shrimp and veggies. Cook, stirring, until coated, 1-2 minutes. Remove from heat. • Stir in drained noodles and juice from two lime wedges (four wedges for 4) until thoroughly coated and combined. Taste and season with salt and pepper. (For 4, transfer everything to a large bowl to combine.)
• Divide stir-fry between shallow bowls. Garnish with peanuts and cilantro. (TIP: For an extra-nutty crunch, toast peanuts in a hot dry pan!) Serve with remaining lime wedges on the side.
Shellfish is fully cooked when internal temperature reaches 145°.
