Shrimp & Sesame Udon with Bok Choy, Lime & Togarashi
15 Min Meal

Shrimp & Sesame Udon

with Bok Choy, Lime & Togarashi

15 MIN
4 Servings
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Available Options

  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined)
    Wellness
  • with Ground Pork
    includes 20 oz Antibiotic-Free Ground Pork View recipe
    • with Shrimp

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! The star of this dish is the dynamic sauce, featuring soy glaze, lime zest, lime juice, and tahini, which you'll use to coat chewy udon noodles and succulent shrimp. A garnish of vibrant togarashi rounds out the dish.
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    Dietary Information

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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
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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
    Shrimp & Sesame Udon with Bok Choy, Lime & Togarashi
    Title
    • 20 oz Shrimp (Peeled & Deveined)
    • 1 lb Udon Noodles
    • 1¼ lbs Baby Bok Choy
    • 4 Scallions
    • 2 Limes
    • 2 Tbsps Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 4 Tbsps Soy Glaze
    • 4 Tbsps Tahini

    Shrimp & Sesame Udon

    Prepare the ingredients
    1 Prepare the ingredients

    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 2 teaspoons of zest; halve the lime crosswise. In a bowl, combine the soy glaze, lime zest, tahini, the juice of 4 lime halves, and 1 cup of water; stir to thoroughly combine.

    2 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, high-sided pan (or pot), 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.

    Cook the shrimp & vegetables
    Finish the noodles & serve your dish
    3 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!
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