Sweet and Sour Shrimp Noodles

with bok choy, carrots, and coconut

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Shellfish, Soy, Tree Nuts

A note about serious food allergies

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • Info
    2 Tbsp. Sweetened Flaked Coconut
  • 5 oz. Rice Noodles
  • 3 oz. Matchstick Carrots
  • 2 Heads of Baby Bok Choy
  • 1 Tbsp. Asian Garlic, Ginger and Chile Seasoning
  • Info
    2 fl. oz. Teriyaki Glaze
  • ½ fl. oz. Seasoned Rice Vinegar
  • 6 fl. oz. Pineapple Juice
  • Nutrition (per serving)

  • Calories
    607
  • Carbohydrates
    94g
  • Fat
    12g
  • Protein
    22g
  • Sodium
    1984mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Large Non-Stick Pan
  • 1 Colander

Before You Cook

  • Step 1 - Cook the Noodles
    1

    Cook the Noodles

    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.

  • Step 2 - Toast the Coconut
    2

    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.

  • Step 3 - Prepare the Ingredients
    3

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy, quarter and chop. Rinse again and drain. Pat shrimp dry, and season with 1 tsp. seasoning (reserve remaining for sauce).

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Return pan used to toast coconut to medium-high and add 1 Tbsp. olive oil. Add bok choy and carrots to hot pan. Stir often until tender, 3-4 minutes. Remove vegetables to a plate or bowl. Reserve pan; no need to wipe clean.

  • Step 5 - Cook Shrimp and Finish Dish
    5

    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 sauce, rice wine 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!.