Malaysian stir-fried hawker noodles with shrimp

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Malaysian stir-fried hawker noodles with shrimp

Gluten-Free, Dairy-Free

2 Servings, 590 Calories/Serving

25–40 Minutes

Inspired by Malaysian street food, this shellfish stir-fry gets bold Southeast Asian flavor from our house-made vegan “oyster sauce” blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces flat rice noodles
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 tablespoon gluten-free tamari
  • ¼ pound organic broccoli
  • 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)

Nutrition per serving

Calories: 590, Protein: 27g (54% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 6g, Saturated Fat: 2g (10% DV), Cholesterol: 230mg (77% DV), Sodium: 1110mg (46% DV), Carbohydrates: 73g (24% DV), Total Sugars: 7g, 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice noodles

Bring a large sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and set aside. Meanwhile, prepare the shellfish.

2

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the shrimp and cook, turning once, until just starting to turn opaque, about 30 seconds per side. Stir in the tamari and continue cooking, stirring often, until the shrimp are coated and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp. Transfer to a plate. Wipe out the pan.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a wok or large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn the scallops, add the tamari, and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.

While the shellfish cooks, prepare the vegetables.

3

Prep the vegetables; start the egg

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • 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 the shellfish, 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.

4

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 broccoli, season with salt and pepper, and cook until bright green, 1 to 2 minutes. Add the carrots and scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 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 the shellfish, and season to taste with salt and pepper.

Serve

Transfer the stir-fry to individual bowls and serve.

Kids Can!

  • Fill a pot with water for the noodles.
  • Time the noodles.
  • Measure the oil for cooking.
  • Set the table.