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Shrimp Lo Mein

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.

Allergens:
Wheat
Soy
Shellfish

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

8 ounce

Udon Noodles

(Contains Wheat, Soy)

6 ounce

Green Beans

2 unit

Scallions

6 ounce

Carrots

1 thumb

Ginger

2 clove

Garlic

4 ounce

Button Mushrooms

8 ounce

Shrimp

(Contains Shellfish)

1 jar

Hoisin Sauce Jar

(Contains Soy)

1 unit

Veggie Stock Concentrate

1 jar

Soy Sauce Jar

(Contains Soy, Wheat)

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

2 teaspoon

Sugar

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Nutrition Values

/ per serving
Calories463 kcal
Energy (kJ)1937 kJ
Fat9 g
Saturated Fat0 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber7 g
Protein26 g
Cholesterol0 mg
Sodium1251 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

Instructions

Prep the ingredients
1

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.

Cook the veggies and shrimp
2

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.

Make the sauce
3

In a small bowl, combine 1 Tablespoon soy sauce, the stock concentrate, 1 Tablespoon hoisin, 2 teaspoons sugar, and ¼ cup water.

Toss
4

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.

5

Serve: Divide the shrimp lo mein between bowls and garnish with the scallion greens. Enjoy!