One-Pot Shrimp & Udon Noodles with Peanuts & Mint
Good to Make Ahead

One-Pot Shrimp & Udon Noodles

with Peanuts & Mint

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For quick cooking (and easy cleanup!), you’ll make this dish all in one pot by bringing together tender noodles, bites of shrimp, and crisp carrots with an umami (or savory) sauce of sesame oil, worcestershire, and soy sauce.

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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
One-Pot Shrimp & Udon Noodles with Peanuts & Mint
Title
time-saving
tips & techniques
Fresh Udon Noodles
Cremini Mushrooms
Carrots
How To: Peel a Carrot
Lime
Mint
Peanuts
Vegetarian Worcestershire Sauce
Soy Sauce
Sugar
Sesame Oil
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel the carrots; thinly slice on an angle. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Roughly chop the peanuts. In a bowl, whisk together the soy sauce, sesame oil, worcestershire sauce, sugar, and 1/4 cup of warm water until the sugar has dissolved. 

Cook the vegetables:
2 Cook the vegetables:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. 

Add the shrimp:
3 Add the shrimp:

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

Finish & serve your dish:
4 Finish & serve your dish:

Using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. 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 chopped peanuts and mint leaves (picking the leaves off the stems and tearing just before adding). Enjoy! 

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed. Transfer the finished noodles to an airtight container; cool, uncovered, then cover and refrigerate. Refrigerate the mint sprigs. Transfer the peanuts to a zip-top bag; set aside. When ready to serve, add 2 tablespoons of hot water to the finished noodles; stir to loosen the noodles (if they’re still sticking together, add up to 2 additional tablespoons of hot water). Serve as directed in Step 4. Enjoy! 

Tips from Home Chefs

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One-Pot Shrimp & Udon Noodles

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

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel the carrots; thinly slice on an angle. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Roughly chop the peanuts. In a bowl, whisk together the soy sauce, sesame oil, worcestershire sauce, sugar, and 1/4 cup of warm water until the sugar has dissolved. 

2 Cook the vegetables:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. 

Cook the vegetables:
Add the shrimp:
3 Add the shrimp:

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

4 Finish & serve your dish:

Using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. 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 chopped peanuts and mint leaves (picking the leaves off the stems and tearing just before adding). Enjoy! 

Finish & serve your dish:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed. Transfer the finished noodles to an airtight container; cool, uncovered, then cover and refrigerate. Refrigerate the mint sprigs. Transfer the peanuts to a zip-top bag; set aside. When ready to serve, add 2 tablespoons of hot water to the finished noodles; stir to loosen the noodles (if they’re still sticking together, add up to 2 additional tablespoons of hot water). Serve as directed in Step 4. Enjoy! 

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