Szechuan Shrimp Noodle Stir-Fry
with Carrot, Scallions & Peanuts
Peanut butter and jelly. Apples with peanut butter. Chocolate in peanut butter cups. There are some nutty pairings that just seem to work perfectly together. Pork and peanut butter may seem like an unlikely combo, but it steals the show tonight: Ground pork is simmered in a sweet and spicy peanut sauce, then draped over ramen noodles. That’s all garnished with scallions, chili flakes, and even more peanuts. We’d never call you nutty for licking this bowl clean.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
2 unit
Scallions
3 ounce
Carrots
½ ounce
Peanuts
(Contains Peanuts)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 unit
Pork Ramen Stock Concentrate
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
5 teaspoon
White Wine Vinegar
1.15 ounce
Peanut Butter
(Contains Peanuts)
1 teaspoon
Chili Flakes
10 ounce
Shrimp
(Contains Shellfish)
4.5 ounce
Ramen Noodles
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1.5 teaspoon
Sugar
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop peanuts.
• In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ cup water, and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar, and 1/3 cup water.)
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp or beef for pork (no need to break up shrimp into pieces!).
• Add garlic and scallion pieces to pan with pork; cook until fragrant, 1-2 minutes. • Stir in sauce; cook until reduced and thickened slightly, 1-2 minutes.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. (This stops cooking and helps prevent sticky noodles.) • Add drained noodles, carrot, and 1 TBSP butter (2 TBSP for 4 servings) to pan with pork mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.
• Divide stir-fry between bowls. Top with sliced scallion greens, peanuts, and remaining chili flakes to taste. Serve.
Shrimp are fully cooked when internal temperature reaches 145º.
