“Sweet and sour” is such an elementary culinary concept, it's easy to forget how revolutionary combining the mouth-puckering “sour” and the saccharine highs of “sweet” was to our forefathers. Elementary, my dear Watson, but that doesn't make it simple… the complex flavors of coconut, pineapple, rice vinegar, and teriyaki enrobe the succulent shrimp, tender vegetables, and noodles. All of this for just a weeknight meal? Well, when you eliminate the impossible, whatever remains, however impossible, must be true.
Once water is boiling, add noodles and cook until al dente, 5-7 minutes.
Drain noodles in a colander, rinsing with cold water to stop the cooking process. Set aside.
While noodles cook, toast coconut.
Toast the Coconut
Place a large non-stick pan over medium heat. Add coconut to hot, dry pan and stir occasionally until toasted, 4-6 minutes.
Remove from burner and remove coconut to a plate.
Wipe pan clean and reserve.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy, quarter and chop. Rinse again and drain.
Peel, trim, and cut carrot into ¼" slices on an angle.
Pat shrimp dry, and season with 1 tsp. seasoning (reserve remaining for sauce).
Cook the Vegetables
Return pan used to toast coconut to medium-high and add 1 Tbsp. olive oil.
Add carrots to hot pan. Stir often until nearly tender, 3-4 minutes.
Add bok choy and stir often until tender, 3 minutes.
Remove vegetables to a plate or bowl.
Reserve pan; no need to wipe clean.
Cook Shrimp and Finish Dish
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until just begins to brown, 1-2 minutes.
Stir noodles in and cook, 1 minute.
Add pineapple juice, teriyaki glaze, rice vinegar, and remaining seasoning.
Bring to a boil and cook until sauce is slightly reduced and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner and stir in vegetables.
Plate dish as pictured on front of card, garnishing with toasted coconut. Bon appétit!.