Crispy Orange Shrimp Noodle Bowl

with carrots and bok choy

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, Shellfish, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Multicolor Sesame Seeds
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 2 Heads of Baby Bok Choy
  • 8 oz. Carrot
  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • Info
    3 fl. oz. Mandarin Orange Sesame Ginger Dressing
  • Info
    5 oz. Lo Mein Noodles
  • Info
    8 oz. Shrimp

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    972
  • Carbohydrates
    87g
  • Fat
    64g
  • Protein
    25g
  • Sodium
    1890mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Peel, trim, and cut carrot into ¼" slices on an angle.

  2. 2

    Fry The Shrimp

    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.

  3. 3

    Cook The Vegetables

    "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.

  4. 4

    Cook The Lo Mein

    Once water is boiling, add noodles and cook until tender, 4-5 minutes. Drain, reserving ½ cup of cooking water. Add noodles, ¼ cup cooking water, orange sauce, and soy sauce to pan with vegetables. Bring to a simmer.

  5. 5

    Finish The Dish

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

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