One-Pan Shrimp Lo Mein with Udon Noodles, Green Beans, and Carrots

Ingredients

• Green beans

  Snap beans, raw

  6 oz or 170g

• Ginger root

  Raw

  1 tbsp or 6g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Garlic

  Raw

  1 clove or 3g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Carrots

  Raw

  1 medium or 61g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Hoisin sauce

  Ready-to-serve

  1 tbsp or 16g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Shrimp

  Crustaceans, mixed species, raw

  10 oz or 284g

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Wash and dry all produce. Cut green beans into 1-inch pieces. Peel ginger, then mince half. 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 broth, hoisin sauce, sugar, and 2 tbsp water per serving in a small bowl.
4. Rinse shrimp and pat dry with a paper towel. Add shrimp, ginger, ginger powder, scallions, garlic, and garlic powder 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.