Sauté de crevettes géantes sur nouilles chow mein croustillantes

Spécial découverte

Très riche en fibres

Nouveau

avec mélange de champignons et bok choy

40 min

Difficulté: 1/3

Chinoise

Ingrédients: Bok choy de Shanghai • Crevettes géantes (crevettes) (crevettes, phosphate de sodium, sel) • Nouilles chow mein (blé) (farine de blé, eau, carbonate de potassium, colorant alimentaire (jaune #5), sorbate de potassium) • Mélange de champignons (champignon crémini, champignon blanc, pleurote) • Poivron • Sauce aux huîtres végétarienne (soya) (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) • Vin blanc de cuisine (sulfites) (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) • Concentré de bouillon de légumes (orge, soya) (eau, sucres (sucre, maltodextrine), base de légumes [mirepoix (carotte, céleri, oignon, tomates, champignon), sel, extrait de levure, sucre, maltodextrine, arôme naturel, huile de canola, extrait de malt d’orge (orge), poudre d’oignon, pomme de terre séchée, poudre d’ail], sel, arôme naturel (soya) (sel), extrait de levure, acide lactique, caramel, sorbate de potassium, benzoate de sodium) • Fécule de maïs • Huile de sésame • Ail • Oignon vert.

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Orge

Oeuf

Peut contenir des traces d’allergènes

Triticale

Crustacés

Gluten

Arachides

Crevettes

Sésame

Noix

Poisson

Tags

Très riche en fibres

Pan-asian-plates

Nouveau

Noodle-stir-fry

Speciality

Ingrédients

Crevettes géantes

285 g

Nouilles chow mein

200 g

Bok choy de Shanghai

3 unit(s)

Mélange de champignons

200 g

Poivron

1 unit(s)

Oignons verts

2 unit(s)

Gousses d'ail

2 unit(s)

Vin blanc de cuisine

4 tbsp

Sauce aux huîtres végétarienne

0.25 cup

Concentré de bouillon de légumes

2 unit(s)

Huile de sésame

1 tbsp

Fécule de maïs

18 g

Sucre

0.5 tsp

Huile

3.5 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, wash and dry all produce.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 cup (1 cup) water, then noodles. (NOTE: Don't crowd the pan; cook noodles in 2 batches for 4 servings.) Bring to a boil.
Once boiling, stir noodles. Cover and cook for 2-4 min, until water completely evaporates.
Once water has evaporated and the pan is completely dry, add 3 tbsp (6 tbsp) oil. Cook for 4-5 min, flipping once, until noodles are slightly crisp.
Remove from heat, then transfer noodles to a plate.
Set aside.

Meanwhile, quarter mushrooms.
Core, then cut pepper into 1/2-inch pieces.
Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
Peel, then mince or grate garlic.
Thinly slice green onions.
In a medium bowl, whisk together oyster sauce, cooking wine, broth concentrate, cornstarch, 1 cup (2 cup) cold water and 1/2 tsp (1 tsp) sugar. (NOTE: This is your stir-fry sauce.)

Reheat the same pan (from step 1) over medium.
When hot, add sesame oil, then mushrooms. Cook for 5-6 min, until mushrooms begin to soften.
Add peppers. Cook for 1 min, stirring often, until peppers begin to soften.
Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper. (NOTE: For 4 servings, cook veggies in 2 two batches, using 1 tbsp sesame oil per batch.)
Remove from heat.
Transfer veggies to a large bowl.

Drain and rinse shrimp, then pat dry with paper towels. Remove and discard shrimp tails. Season shrimp with salt and pepper.
Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp and garlic. Cook for 1 min, stirring occasionally, until shrimp begin to turn pink. (NOTE: Shrimp will finish cooking in the next step.)