Spicy Japanese Shrimp Noodle Salad
with Tindoras & Edamame
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
Texture forever, in 10 minutes! For starters: juicy pink shrimp, speckled with our spicy-hot Sense of Shichimi, a nod to Japanese seven spice. Then: the pale green crunch of tindoras (imagine cucumber and zucchini had a baby). And finally: the stretchy snap of fresh Shanghai noodles.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Sweet pepper
- 15ml Minced garlic
- 100g Tindoras
- 60ml Wafu sauce
- 225g Fresh Shanghai noodles
- 150g Edamame (or green peas)
- 3g Black & white sesame seeds
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Eggs, Sesame, Shrimp, Soy, Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
29 g
Saturated Fat
3 g
Sodium
1390 mg
Total Carb
84 g
Sugars
9 g
Protein
40 g
Fibre
5 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
- Halve the tindoras lengthwise; thinly slice crosswise.
Cook the shrimp & edamame
- Pat the shrimp dry (remove the shells from the tails if desired); season with ⅔ of the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp*, edamame and ⅔ of the garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the noodle salad
- In a large bowl, combine the sweet pepper, tindoras, noodles, wafu sauce, remaining garlic and spices, and S&P.
Plate your dish
- Divide the noodle salad between your bowls.
- Top with the shrimp and edamame.
- Garnish with the sesame seeds. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
