15-Min Shrimp & Orange-Chili Noodles
with Bok Choy & Sesame Seeds
with Shrimp (peeled & deveined)
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! Here, you'll toss delightfully chewy udon noodles with a spicy sauce made from citrusy yuzu kosho, orange marmalade, and more before topping it with plump shrimp and bok choy, sautéed together with a bit of hoisin sauce for extra umami flavor. A final sprinkle of sesame seeds adds satisfying crunch to every bite.
Details
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! Here, you'll toss delightfully chewy udon noodles with a spicy sauce made from citrusy yuzu kosho, orange marmalade, and more before topping it with plump shrimp and bok choy, sautéed together with a bit of hoisin sauce for extra umami flavor. A final sprinkle of sesame seeds adds satisfying crunch to every bite.
Nutrition per serving
Ingredients
10 oz
Shrimp (peeled & deveined)
½ lb
Udon Noodles
10 oz
Baby Bok Choy
2 tbsp
Orange Marmalade
1 tbsp
Yuzu Kosho
1 tbsp
Soy Sauce
2 tbsp
Hoisin Sauce
4 tsp
Chili Crisp Seasoning
1 tsp
Black & White Sesame Seeds
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the bok choy; cut off and discard the root ends, then roughly chop, separating the stems and leaves. In a bowl, whisk together the soy sauce, orange marmalade, as much of the yuzu kosho as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.
step 2
Cook the shrimp & bok choy
Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the remaining chili crisp as you'd like; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and chopped bok choy stems in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the hoisin sauce (carefully, as the liquid may splatter) and chopped bok choy leaves; season with salt and pepper if desired. Cook, stirring frequently, 1 to 2 minutes, or until combined, 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.
step 3
Warm the noodles & serve your dish
Instructions
step 1
Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the bok choy; cut off and discard the root ends, then roughly chop, separating the stems and leaves. In a bowl, whisk together the soy sauce, orange marmalade, as much of the yuzu kosho as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.
step 2
Cook the shrimp & bok choy
Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the remaining chili crisp as you'd like; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and chopped bok choy stems in an even layer. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the hoisin sauce (carefully, as the liquid may splatter) and chopped bok choy leaves; season with salt and pepper if desired. Cook, stirring frequently, 1 to 2 minutes, or until combined, 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.
step 3
Warm the noodles & serve your dish
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