One-Pan Shrimp Lo Mein

🥘 Ingredients

• carrots
  2 unit
• garlic
  2 clove
• ginger
  1 thumb
• green beans
  12 oz
• hoisin sauce
  2 tbsp
• organic veggie stock
  2 unit
• paper towel
• pepper
• salt
• scallions
  4 unit
• shrimp
  20 oz
• soy sauce
  2 tbsp
• sugar
  4 tsp
• udon noodles
  1 lb
• vegetable oil
  2 tsp

🍳 Cookware

• large pan
• small bowl

1. 

   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 carrots , then cut in half lengthwise. Slice each half into thin half-moons.

   green beans: 12 oz, ginger: 1 thumb, garlic: 2 clove, scallions: 4 unit, carrots: 2 unit
2. 

   2

   Heat a drizzle of vegetable oil in a large 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 .

   vegetable oil: 2 tsp, salt, pepper
3. 

   3

   While veggies cook, stir together soy sauce , organic veggie stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar , and 1/4 cup water in a small bowl .

   soy sauce: 2 tbsp, organic veggie stock: 2 unit, hoisin sauce: 2 tbsp, sugar: 4 tsp
4. 

   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.

   shrimp: 20 oz, paper towel
5. 

   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.

   udon noodles: 1 lb
6. 

   6

   Divide lo mein between bowls, sprinkle with reserved scallion greens (if using), and serve.