Shrimp in Sweet Mango Glaze
over stir-fried noodles with gomashio & vegetables
This week, you'll find a treat in your box: mango ketchup from The Ketchup Project. An honest and tasty product with a great story and a special flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Shrimp
(Contains Crustaceans)
50 g
Wholewheat noodles
(Contains Wheat)
½ piece
Garlic
½ piece
Onion
½ piece
Bell pepper
½ piece
Leek
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
½ sachet(s)
Gomashio
(Contains Sesame)
1 sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
30 g
Mango ketchup
(Contains Sulphites)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Crush or mince the garlic. Chop the onion and the leek into half rings. Cut the bell pepper into strips.
- Heat half of the sunflower oil in a large wok or deep frying pan over medium-high heat and stir-fry the vegetables for 4 - 6 minutes. Season with salt and pepper.
- Boil the noodles for 4 - 5 minutes until al dente. Reserve some cooking liquid, then drain and rinse under cold water.
- Transfer the noodles, the East Asian-style sauce and the soy sauce to the vegetables and stir-fry for 1 more minute (see Tip).
Health Tip: if you're watching your salt intake, skip the soy sauce here and instead add some later when serving as preferred.
- If necessary, add 1 tbsp per person of the reserved cooking liquid to the stir-fry. Mix well and season to taste with salt and pepper.
- Heat the rest of the sunflower oil in a small frying pan over medium-high heat. Fry the shrimp with the Korean-style spices for 1 - 2 minutes.
- Add the mango ketchup and 1 tsp water per person, mix well and turn off the heat.
- Serve the stir-fry on plates and top with the glazed shrimp.
- Garnish with the gomashio to finish.