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Ditch the takeout, and toss together this fresh stir-fry, featuring plump, vibrant shishitos, and big, bouncy udon noodles.
Note: The shrimp may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: wheat, soy, crustacean shellfish.
What You Get
Fresh udon noodles
Peeled, deveined shrimp (see note below)
Black bean sauce
What You'll Need
Chile flakes (optional)
Bring a pot of water to a boil. Add the noodles and cook until nearly tender, 3 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drizzle lightly with vegetable oil and toss to separate the strands.
Meanwhile, remove the stems from the shishito peppers. Slice the scallions into 1-inch pieces. Drain the shrimp and pat dry with paper towels.
In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the shrimp and stir-fry until pink and tightly furled, about 3 minutes. Transfer the shrimp and any juices to a bowl and set aside.
Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the peppers and sauté until tender-crisp and beginning to blister, 2 to 3 minutes. Return the shrimp to the pan, add the scallions, and stir to wilt slightly, 1 minute. Add the black bean sauce and noodles and toss to coat and warm through. Season to taste with salt.
Heap the stir-fry in bowls, sprinkle with chile flakes, if you want some heat, and serve warm.