One-Pan Shrimp Lo Mein

Ingredients

• Green beans

  raw

  12 oz or 340g

• Garlic

  raw

  2 clove or 6g

• Carrots

  raw

  2 large or 144g

• Shrimp

  raw

  20 oz or 567g

• Ginger root

  raw

  2 tbsp or 12g

• Scallions

  raw

  4 medium or 60g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Hoisin sauce

  2 tbsp or 32g

• Egg noodles

  dry, enriched

  16 oz or 454g

• Vegetable broth

  from bouillon, low-sodium

  ½ cup or 120g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Granulated sugar

  white

  2 tsp or 8g

Directions

1. Wash and dry all produce. Cut green beans into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions. (TIP: Set aside some of the scallion greens for garnish, if you like.) Peel carrot, then cut in half lengthwise. Slice each half into thin half-moons.
2. Heat a drizzle of oil in a large, tall-sided pan over medium-high heat. Add green beans and toss until softened slightly, 3-4 minutes. Add carrot and toss until both are fully tender, 3-4 minutes more. Season with salt and pepper.
3. While veggies cook, stir together soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and ¼ cup water in a small bowl.
4. Rinse shrimp and pat dry with a paper towel. Add shrimp, ginger, scallions, and garlic to pan with veggies. Cook, tossing, until shrimp are nearly opaque and firm, 1-2 minutes. Season with salt and pepper.
5. Stir sauce into pan and let reduce slightly, 2-3 minutes. Add udon noodles and cook, tossing frequently, until tender and chewy, 3-4 minutes. (TIP: If noodles won’t loosen up or sauce seems dry, add a splash of water.) Season with salt and pepper.
6. Divide lo mein between bowls, sprinkle with reserved scallion greens (if using), and serve.