Spicy Garlic Shrimp with Udon Noodle Soup
with sticky mushrooms, mangetout & gomashioCalories
:
543 kcalProtein
:
25.2g proteinTotal
:
35 minutesDifficulty
:
MediumAllergens:
- Schaaldieren
- Gluten
- Tarwe
- Vis
- Sesamzaad
Gomashio comes from Japanese cuisine and is used to season dishes. It is made from 90% goma (sesame seeds) and 10% sio (sea salt).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Garlic
¼ piece
Red chili pepper
½ piece
Onion
125 g
Mushrooms
½ bunch
Radish
80 g
Shrimp
(Contains: Schaaldieren)
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
10 milliliters
Fish sauce
(Contains: Vis)
50 g
Mangetout
⅓ sachet(s)
Gomashio
(Contains: Sesamzaad)
Not included in your delivery
1 teaspoon
Sugar
15 g
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
300 milliliters
Low sodium mushroom or vegetable stock
1 tablespoon
White wine vinegar
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2272 kJ
Calories543 kcal
Fat22 g
Saturated Fat9.9 g
Carbohydrate60.4 g
Sugar22.2 g
Dietary Fiber7.5 g
Protein25.2 g
Salt5.2 g
Potassium840 mg
Calcium59.3 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 220°C.
- Crush or mince the garlic.
- Deseed and finely chop the red chili pepper*. If preferred, slice some of the chili pepper into thin rings to use later as garnish.
- Chop the onion and slice the mushrooms.
*Take care, this ingredient is spicy! Use as preferred.
2
- In a small bowl, combine the white wine vinegar with the sugar.
- Thinly slice the radishes and transfer to the bowl.
- Season with salt and pepper, then toss well to combine.
- Set aside until serving, stirring occasionally.
3
- Boil plenty of water in a pot or saucepan for the noodles.
- Transfer the shrimp to a small oven dish, being sure to pack them tightly.
- Dice the butter and arrange it over the shrimp, along with the garlic and the chili pepper.
- Bake in the oven for 8 - 10 minutes, or until done.
4
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the onion with the mushrooms for 5 - 7 minutes, or until lightly browned.
- Add the honey and half of the ketjap, then mix well to combine.
- Lower the heat and allow to cook gently until serving.
- Boil the noodles for 3 minutes until al dente, then drain and set aside, covered.
5
- Prepare the stock in a pot or saucepan, then add the fish sauce* and the rest of the ketjap.
- Bring to the boil, then add the mangetout and cook for 3 - 5 minutes.
*Take care, this ingredient is salty! Use as preferred.
6
- Serve the noodles in bowls.
- Pour over the stock, then arrange everything on top. If preferred, drizzle with some of the garlic butter from the oven dish.
- Garnish with the gomashio and any reserved chili pepper.
