In order to bring you the best organic produce, some ingredients may differ from those depicted.
Malaysian stir-fried hawker noodles with shrimp
2 Servings, 580 Calories/Serving
Inspired by Malaysian street food, this easy stir-fry gets bold Southeast Asian flavor from our house-made vegan “oyster sauce” blend.
In your bag
- 5 ounces flat rice noodles
- 1 tablespoon gluten-free tamari
- 1 organic zucchini or yellow squash
- 3 organic scallions
- 1 organic egg
- 2 ounces organic shredded carrots
- Sun Basket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - garlic - molasses - ginger - porcini powder)
- 1 tablespoon sambal oelek (optional)
Calories: 580, Protein: 27g (54% DV), Fiber: 5g (20% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 5g, Saturated Fat: 2g (10% DV), Cholesterol: 230mg (77% DV), Sodium: 1110mg (46% DV), Carbohydrates: 80g (27% DV), Total Sugars: 8g, Added Sugars: 1g (2% DV).
Contains: Eggs, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the rice noodles
Bring a large sauce pot of water to a boil. Add the rice noodles and cook until just tender, 6 to 8 minutes. Drain and rinse with cold water, then return to the pot and set aside. Meanwhile, prepare your protein.
Prep your protein
- Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
- Plant-based chick*n: Pat the chick*n dry with a paper towel; season with salt and pepper.
Cook your protein
In a wok or large frying pan over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Stir in your protein and cook until just starting to brown, about 30 seconds. Add the tamari and cook, stirring occasionally, until your protein is browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chick*n; and 6 to 8 minutes for chicken. Transfer to a plate. Wipe out the pan. While your protein is cooking, prepare the vegetables.
Prep the vegetables; start the egg
- Cut the zucchini in half lengthwise, then on the diagonal into ¼-inch-thick half-moons.
- Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch lengths.
- Crack the egg into a small bowl and season with salt and pepper. Lightly beat with a fork until just blended.
In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the egg and cook, stirring gently, until just starting to set but still slightly runny, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.
Cook the vegetables; finish the stir-fry
In the same pan used for the egg, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the zucchini, season with salt and pepper, and cook until starting to brown and soften, 1 to 2 minutes. Stir in the carrots and scallions, season with salt and pepper, and cook until the vegetables are crisp-tender, 1 to 2 minutes.
Stir in the noodles, egg, “oyster sauce” blend, and as much sambal oelek as you like and cook until the noodles are heated through and the egg is just set, 1 to 2 minutes. Remove from the heat, stir in your protein, and season to taste with salt and pepper.
Transfer the stir-fry to individual bowls and serve.
- Fill a pot with water for the noodles.
- Time the noodles.
- Measure the oil for cooking.
- Set the table.