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

Shrimp & Udon Noodle Salad

with Cucumber, Carrots & Baby Bok Choy

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving

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
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

Ba hero

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!

Get This Recipe Delivered
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: