Shrimp Lo Mein
with Udon Noodles, Green Beans, and Carrots
Our chefs managed to pack in all the sweet and salty flavors of Chinese takeout without the high fat and sodium content. One bite of the crunchy carrots, tender shrimp, and hearty noodles is all it takes to convince you to toss away those takeout menus for good.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Shrimp
(Contains Shellfish)
12 ounce
Green Beans
2 unit
Carrots
16 ounce
Udon Noodles
(Contains Wheat, Soy)
1 thumb
Ginger
2 clove
Garlic
2 unit
Veggie Stock Concentrate
4 unit
Scallions
1 jar
Hoisin Sauce Jar
(Contains Soy)
1 ounce
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
4 teaspoon
Sugar
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim long stemmed ends of green beans, then cut into 1-inch pieces. Peel and mince ginger. Mince garlic. Thinly slice scallions. Peel and halve carrots lengthwise, then slice into thin half-moons.
Heat a large drizzle of oil in a large tall-sided pan over medium-high heat. Add green beans and toss until slightly tender, 3-4 minutes. Add carrots and toss until both are tender, another 3-4 minutes. Season with salt and pepper.
Make the sauce: Meanwhile, combine soy sauce, stock concentrates, 2 Tablespoons hoisin sauce, 4 teaspoons sugar, and 1/2 cup water in a small bowl.
Add shrimp, ginger, scallions, and garlic to pan. Toss until shrimp are almost opaque, another 1-2 minutes. Season with salt and pepper.
Add sauce to pan and reduce until thickened, 2-3 minutes. Add udon noodles and another large drizzle of oil (if necessary) and toss until tender, 3-4 minutes. If pan becomes too dry, add a splash of water or a drizzle of oil. Season with salt and pepper.
Serve: Divide lo mein between bowls and enjoy!
