Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves.

Peel, trim, and cut carrot into 1/4" slices on an angle.

Add canola oil to a large nonstick pan. While oil heats, add tempura, to a mixing bowl and add water, 1 tablespoon at a time, until a thick batter forms, like a pancake batter. Add additional cold water, 1 Tbsp. at a time, until the consistency is reached.

Line a plate with a paper towel. Pat shrimp dry, and add to bowl with batter. Sprinkle half the seasoning blend in.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, carefully place shrimp in hot oil and cook until shrimp are golden brown and reach a minimum internal temperature of 145 degrees 2-4 minutes per side.

Remove to towel-lined plate.

"Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, and carrots. Stir often until lightly browned, 2-3 minutes.

Cover and cook until carrots are tender, 2-3 minutes.

Add bok choy bottoms and remaining seasoning blend and cook until tender, 1-2 minutes.

Once water is boiling, add noodles and cook until tender, 4-5 minutes. Drain, reserving 1/2 cup of cooking water.

Add noodles, 1/4 cup cooking water, orange sauce, and soy sauce to pan with vegetables. Bring to a simmer.

Plate dish as pictured on front of card, topping dish with sesame seeds. Bon appétit!