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

“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 improbable, must be true.

In Your Box (serves 2)

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

  • Calories
    631
  • Carbohydrates
    99g
  • Fat
    16g
  • Protein
    22g
  • Sodium
    2438mg
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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. Once coconut starts to brown, immediately remove 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 coarsely chop. Rinse again and drain or pat dry. Peel, trim, and cut carrot into ¼" slices on an angle. Pat shrimp dry, and season all over with 1 tsp. seasoning blend (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 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. Keep pan over medium-high heat.

  • Step 5 - Cook Shrimp and Finish Dish
    5

    Cook Shrimp and Finish Dish

    Add 2 tsp. olive oil and shrimp to hot pan and cook undisturbed until just shrimp begins to brown, 1-2 minutes. Stir noodles in and cook, 1 minute. Add pineapple juice, teriyaki glaze, rice vinegar, and remaining seasoning blend. Bring to a boil and cook until liquid 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!.