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Shrimp & Udon Noodle Salad

with Cucumber, Carrots & Baby Bok Choy

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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: