Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
One-Pot Shrimp & Udon Noodles
with Peanuts & Mint
25 MIN
4 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories490 Cals (est.)
View Full Nutrition
Download
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
Title
-
1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
- 1 lb Fresh Udon Noodles (Previously Frozen)
- ½ lb Cremini Mushrooms
- ¾ lb Carrots
- 1 Lime
- 1 bunch Mint
- 3 Tbsps Roasted Peanuts
- 2 Tbsps Vegetarian Worcestershire Sauce
- 2 Tbsps Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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!
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.
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!
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