One-Pot Shrimp & Udon Noodles with Carrots & Poblano Pepper
Fast & Easy

One-Pot Shrimp & Udon Noodles

with Carrots & Poblano Pepper

30 MIN
2 Servings
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
    • with Shrimp

    From the Test Kitchen

    Hearty, delightfully chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of black bean sauce, soy glaze, and sesame oil that we’re using in this dish. For a final kick, we’re stirring in fresh lime zest and juice.
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    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    One-Pot Shrimp & Udon Noodles with Carrots & Poblano Pepper
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ lb Fresh Udon Noodles (Previously Frozen)
    • 6 oz Carrots
    • 1 Lime
    • 1 Poblano Pepper
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Soy Glaze
    • 2 Tbsps Black Bean Sauce
    • 1 tsp Black & White Sesame Seeds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. 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. Halve the lime crosswise; squeeze the juice into a bowl. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a separate bowl, whisk together the soy glaze, sesame oil, black bean sauce, and 1/4 cup of warm water. Pat the shrimp dry with paper towels (remove the tails if desired).

    Cook the vegetables
    2 Cook the vegetables

    In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Taste, then season with salt and pepper if desired.

    Add the shrimp
    3 Add the shrimp

    Add the prepared shrimp to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque.

    Finish the noodles & serve your dish
    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pot, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through and the shrimp are opaque and cooked through. Turn off the heat. Stir in the lime zest and lime juice. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!

    Tips from Home Chefs

    One-Pot Shrimp & Udon Noodles

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. 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. Halve the lime crosswise; squeeze the juice into a bowl. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a separate bowl, whisk together the soy glaze, sesame oil, black bean sauce, and 1/4 cup of warm water. Pat the shrimp dry with paper towels (remove the tails if desired).

    2 Cook the vegetables

    In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Add the shrimp
    3 Add the shrimp

    Add the prepared shrimp to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque.

    4 Finish the noodles & serve your dish

    Using your hands, carefully separate the noodles. To the pot, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through and the shrimp are opaque and cooked through. Turn off the heat. Stir in the lime zest and lime juice. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!

    Finish the noodles & serve your dish
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