Shrimp & Sesame Udon
with Bok Choy, Lime & Togarashi
Ingredients
- 10 oz Shrimp
- 10 oz Baby Bok Choy
- 2 Scallions
- 1 Lime
- 2 Tbsps Soy Glaze
- 2 Tbsps Tahini
- 1 Tbsp Togarashi Seasoning
- ½ lb Udon Noodles
From your pantry:
Instructions
-
Prepare the ingredients & make the sauce
- Remove the noodles from the refrigerator to bring to room temperature.
- Wash and dry the fresh produce.
- Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves.
- Thinly slice the scallions, separating the white bottoms and hollow green tops.
- Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest; halve the lime crosswise.
- In a bowl, combine the soy glaze, lime zest, tahini, the juice of both lime halves, and ½ cup of water; stir to thoroughly combine.
-
Cook the shrimp & vegetables
- Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and half the togarashi. Toss to combine.
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the seasoned shrimp, chopped bok choy stems, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque and the vegetables are lightly browned.
-
Finish the noodles & serve your dish
- Using your hands, separate the noodles.
- To the pan, add the noodles, sauce (carefully, as the liquid may splatter), and chopped bok choy leaves. Cook, stirring frequently, 2 to 3 minutes, or until the noodles are heated through, the bok choy leaves are wilted, and the shrimp are opaque and cooked through.
- Turn off the heat. Taste, then season with salt and pepper if desired.
- Serve the finished noodles garnished with the remaining togarashi and sliced green tops of the scallions. Enjoy!
Protein Variations
Ground Pork
-
CUSTOMIZED STEP 2 if you chose Ground Pork
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the pork; season with salt, pepper, and half the togarashi. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned.
- Add the chopped bok choy stems and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned.
-
CUSTOMIZED STEP 3 if you chose Ground Pork
- Using your hands, separate the noodles.
- To the pan, add the noodles, sauce (carefully, as the liquid may splatter), and chopped bok choy leaves. Cook, stirring frequently, 2 to 3 minutes, or until the noodles are heated through, the bok choy leaves are wilted, and the pork is cooked through.
- Turn off the heat. Taste, then season with salt and pepper if desired.
- Serve the finished noodles garnished with the remaining togarashi and sliced green tops of the scallions. Enjoy!
Contains: Wheat, Milk, Fish, Sesame, Soy
Chef's Notes: Shrimp can be swapped for Ground Pork
📷 View Original Recipe Card
