Shrimp & Udon Noodle Salad with Cucumber, Carrots & Baby Bok Choy

Shrimp & Udon Noodle Salad

with Cucumber, Carrots & Baby Bok Choy

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tonight’s delectable noodle salad brings together an exciting array of Southeast Asian ingredients. For plenty of refreshing flavor and texture, we’re marinating crunchy cucumber and carrots in sesame oil, rice vinegar and ginger. Then, we’re tossing it all with sautéed shrimp, bok choy and delightfully slurpable udon (also dressed with a popular Thai sauce for deep umami flavor). The result is an incredibly satisfying dish, topped off with a classic garnish of peanuts and fresh herbs.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Peel the carrots and thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems crosswise. Roughly chop the peanuts. Pick the cilantro and mint leaves off the stems; discard the stems. Quarter the lime.

Marinate the vegetables:
2 Marinate the vegetables:

In a large bowl, combine the cucumber, carrots, sesame oil, vinegar and half the ginger; season with salt and pepper. Drizzle with olive oil and toss to mix. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the shrimp:
3 Cook the shrimp:

While the vegetables marinate, pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper and toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until opaque and cooked through. Transfer to a plate and set aside in a warm place.

Start the salad:
4 Start the salad:

While the vegetables continue to marinate, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Season with salt and pepper. Add the noodles (carefully separating with your hands before adding), Golden Mountain sauce and 2 tablespoons of water to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until the noodles are thoroughly coated and heated through.

Finish the salad:
5 Finish the salad:

Add the bok choy and cooked shrimp to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy has wilted. Season with salt and pepper to taste. Remove from heat and stir in the marinated vegetables and marinating liquid.

Plate your dish:
6 Plate your dish:

Divide the finished salad between 4 bowls. Garnish with the peanuts, cilantro, mint (tearing any larger leaves just before adding) and lime wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Peel the carrots and thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems crosswise. Roughly chop the peanuts. Pick the cilantro and mint leaves off the stems; discard the stems. Quarter the lime.

2 Marinate the vegetables:

In a large bowl, combine the cucumber, carrots, sesame oil, vinegar and half the ginger; season with salt and pepper. Drizzle with olive oil and toss to mix. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the shrimp:
3 Cook the shrimp:

While the vegetables marinate, pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper and toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until opaque and cooked through. Transfer to a plate and set aside in a warm place.

4 Start the salad:

While the vegetables continue to marinate, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Season with salt and pepper. Add the noodles (carefully separating with your hands before adding), Golden Mountain sauce and 2 tablespoons of water to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until the noodles are thoroughly coated and heated through.

Start the salad:
Finish the salad:
5 Finish the salad:

Add the bok choy and cooked shrimp to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy has wilted. Season with salt and pepper to taste. Remove from heat and stir in the marinated vegetables and marinating liquid.

6 Plate your dish:

Divide the finished salad between 4 bowls. Garnish with the peanuts, cilantro, mint (tearing any larger leaves just before adding) and lime wedges. Enjoy!

Plate your dish:
Browse Steps
1 of 6