Tag Archives: recipe

Healthy Living Recipe: Keto Pizza

By DietDoctor.com

Pizza, meet keto… A simple take on how to get your pizza fix without the carbs. It’s everything you want — pepperoni, cheese and tomato-sauce deliciousness.

Total Time: 30 mins

Servings: 2

Nutrition: 8 grams of fat

INGREDIENTS:

Crust

Eggs- 4

Mozzarella or Parmesan Cheese, Shredded- 6 oz.

Topping

Tomato Paste- 3 tbsp

Dried Oregano- 1 tsp

Shredded Cheese- 5 oz

Pepperoni- 1.5 oz

Olives (optional)

For Serving

Leafy Greens- 2 oz

Olive Oil- 4 tbsp

Sea Salt & Ground Black Pepper- to taste

1. Preheat the oven to 400°F (200°C).

2. Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.

3. Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.

4. Increase the oven temperature to 450°F (225°C).

5. Spread tomato paste on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.

6. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.

7. Serve with a fresh salad on the side.

Spanish One-Pan Chicken

with Chorizo and Bell Pepper

 

By Hello Fresh

 

Cooking Time: 45 mins

Servings: 4

Nutrition: 630 Calories

Ingredients:

 

  • Dried Chorizo- 6 oz
  • Chicken Breasts- 24 oz
  • Bell Pepper- 2
  • Yellow Onion- 2
  • Garlic- 4 cloves
  • Lemon- 1
  • Scallions- 4
  • Southwest Spice Blend- 2 tbsp
  • Basmati Rice- 1 cup
  • Chicken Stock Concentrate- 2

 

 

1  SLICE CHORIZO.    Wash and dry all produce. Slice chorizo into 1/4 inch thick rounds.

 

CRISP CHORIZO.     Heat a large pan over medium heat. Add chorizo and cook until crisp and some oil releases, 2-3 minutes per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate, keeping as much oil in pan as possible.

 

3 COOK CHICKEN.       Return pan used for chorizo to medium heat. (TIP: If pan seems dry, add a drizzle of oil.) Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side. Remove from pan and set aside.

 

4  PREP AND COOK VEGGIES.     While chicken cooks, core and seed bell pepper, then thinly slice. Halve, peel, and dice onion. Mince or grate garlic. Cut lemon into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Add a drizzle of oil to same pan over medium heat. Add onion, garlic, bell pepper, scallion whites, half the chorizo, and Southwest spice. Cook, tossing, until veggies are just softened, 3-4 minutes.

 

5  SIMMER RICE.    Add rice to pan and stir to coat. Stir in 1 cup water, stock concentrate, and a pinch of salt. Cover and reduce heat to low. Cook until tender, 15-20 minutes. TIP: If your pan doesn’t have a lid, cover it carefully with a piece of aluminum foil.

 

6  FINISH AND SERVE.      Fluff rice with a fork and season generously with salt and pepper. Place chicken on top of rice and sprinkle with remaining chorizo. Remove pan from heat and garnish with scallion greens and a few squeezes of lemon. Divide between plates and serve with remaining lemon wedges on the side.

Italian Ciabatta Cheeseburgers

with Mozzarella, Onion, and Balsamic Greens

 

By Hello Fresh

Cooking Time: 30 mins

Servings: 4

Nutrition: 790 Calories

Ingredients:

 

  • Red Onion- 1
  • Garlic- 2 cloves
  • Tomato Paste- 1 tbsp
  • Balsamic Vinegar- 2 tbsp
  • Ground Beef- 20 oz
  • Mozzarella Cheese- 1 cup
  • Ciabatta Bread- 4
  • Heirloom Grape Tomatoes- 8 oz
  • Spring Mix Lettuce- 4 oz
  • Dried Cranberries- 2 oz

 

 

1  PREHEAT OVEN AND COOK ONION.    Wash and dry all produce. Preheat oven to 400 degrees or grill to high. Halve, peel, and thinly slice onion. Heat a drizzle of olive oil in a large pan over medium heat. Add onion and 1 tsp sugar. Cook, tossing, until browned, 6-8 minutes. Season with salt and pepper. Remove from pan and set aside.

 

MAKE VINAIGRETTE.     While onion cooks, mince or grate garlic until you have ½ tsp (you may have a clove left over). In a large bowl, whisk together ½ TBSP tomato paste, 1 TBSP balsamic vinegar, 1 TBSP olive oil, and as much minced garlic as you like (we sent more tomato paste and vinegar than needed). Season with salt and pepper.

 

3  COOK BURGERS.       Wipe out same pan, then heat a drizzle of olive oil in it over medium-high heat (skip if grilling). Shape beef into 2 patties slightly wider than the bread. Season with salt and pepper. Add to pan or grill. Cook until just shy of desired doneness, 2-4 minutes per side. Sprinkle mozzarella on top. Cover pan or grill and cook until cheese melts, 1 minute more.

 

4  TOAST BREAD AND PREP.        Split ciabattas in half. Toast in oven or on grill until golden, 3-5 minutes. Meanwhile, halve tomatoes lengthwise. TIP: A bread knife will slice right through those rolls.

 

5  TOSS SALAD.     Add mixed lettuce, tomatoes, and cranberries to bowl with vinaigrette and toss to combine. Season with salt and pepper.

 

6  ASSEMBLE AND SERVE.     Fill ciabattas with burgers, onion and a little bit of salad. Divide between plates and serve with remaining salad on the side.

Crispy Cheddar Frico Cheeseburgers

with Caramelized Onion Jam and Roasted Broccoli

 

By Hello Fresh

 

Servings: 4

Nutrition: 800 Calories

 

Ingredients:

 

  • Red Onion- 1
  • Roma Tomato- 2
  • Brioche Buns- 4
  • Ground Beef- 20 oz
  • Broccoli Florets- 16 oz
  • Sherry Vinegar- 5 tsp
  • Cheddar Cheese- 1 cup
  • Ketchup- 4 tbsp

 

1 PREHEAT AND PREP. Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Slice tomato into rounds. Split buns in half. Shape beef into two evenly sized patties (make them slightly wider than the buns).

 

2  ROAST BROCCOLI. Toss broccoli on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly crisped, 15-20 minutes.

 

3 MAKE ONION JAM. Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until soft, 5-6 minutes. Stir in 3 tsp vinegar (we sent more) and 1 tsp sugar. Simmer until liquid is nearly evaporated, 1-2 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.

 

4 MAKE CHEDDAR FRICO. Line another baking sheet with parchment paper. Place cheddar on it in two even piles. Bake in oven until melted in middle and crispy at the edges, 5-7 minutes. TIP: If you don’t have parchment, that’s OK. As soon as the frico come out of the oven, transfer to a plate to cool using a spatula.

 

5   COOK BURGERS AND TOAST BUNS.  Meanwhile, wipe out pan used for onion jam and heat a drizzle of olive oil in it over medium-high heat. Season patties all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Meanwhile, remove cheddar frico from baking sheet. Discard parchment and place buns on sheet. Toast in oven until golden, 3-4 minutes.

 

6   ASSEMBLE BURGERS. Fill each bun with a burger, onion jam, tomato slices, ketchup, and a cheddar frico. Serve with broccoli on the side.

Pork Wonton Money Bags

Plus Grapefruit Mimosas with Ginger Syrup

 

By Hello Fresh

 

Cooking Time: 60 mins

Servings: 20 People

Nutrition: 200 Calories

 

Ingredients- WONTON:

  • Scallions- 4
  • Ginger- 4
  • Ground Pork- 20 oz
  • Panko Breadcrumbs- 1/2 cup
  • Sriracha- 6 tsp
  • Soy Sauce- 2 tbsp
  • Sesame Oil- 2 tbsp
  • Wonton Wrapppers- 2 packs
  • Lime- 2
  • Apricot Jam- 4 oz

 

Ingredients- COCKTAIL:

Servings: 10 People

 

  • Grapefruit- 4

 

APPETIZER

1  PREP AND MAKE FILLING.     Wash and dry all produce. Trim, then mince scallions. Peel 1 thumb ginger, then grate until you have 1 TBSP (save remainder for cocktail). Place pork, panko, scallions, grated ginger, 1 tsp sriracha (we sent more), soy sauce, sesame oil, and ½ tsp kosher salt in a medium bowl. Season with pepper. Mix to combine. Lightly moisten a few paper towels. Fill a small bowl with water.

 

2  ASSEMBLE WONTONS.     Place 6 wonton wrappers on a dry surface. Place 1 tsp filling in center of each. Wet your fingers with water in bowl, then dab edges of wrappers to moisten. Fold in corners of wrappers around filling, then press together to seal. Set aside on a baking sheet and cover with moist paper towels. Repeat with remaining wrappers and filling (you may have some wrappers left over).

 

3 FRY WONTONS.        Heat a 2-inch layer of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, carefully add wontons to oil and fry until golden brown and crisp, 3-4 minutes. (TIP: The oil should bubble when you add the wontons. If it doesn’t, heat it up more.) Remove wontons from oil with a slotted spoon and set aside on a paper-towel-lined tray.

 

4  MAKE SAUCE AND SERVE.       Halve lime. Stir together jam, remaining sriracha (to taste), 2 TBSP water, and a squeeze or two of lime in another small bowl. (TIP: Make sure to break up any larger lumps of jam.) Arrange wontons on a serving tray and serve with sauce for dipping.

APPETIZER

APPETIZER

COCKTAIL

1  MAKE SYRUP.     Thinly slice remaining 1 thumb ginger, then place in a small pot along with ½ cup water and ½ cup sugar. Give it a stir, then bring to a boil over medium-high heat. Once sugar dissolves, remove from heat and set aside to cool, then strain, removing ginger slices. TIP: Save the ginger slices—ginger is a natural remedy for an upset stomach (and may come in handy tomorrow).

 

2  JUICE FRUIT AND SERVE.     Halve grapefruits, then cut a thin round from one half. Cut round into 6 wedges and make a small slit at pointed end of each. Squeeze juice from remaining grapefruit halves into a measuring cup. Fill 4 or 5 champagne flutes with ¼ cup juice and 2 TBSP syrup each. Top with sparkling wine and garnish rims with grapefruit wedges.

Easy-Peasy Ravioli Gratin

with Spinach, Thyme, and Parmesan Breadcrumbs

By Hello Fresh

Just when we thought pasta night couldn’t get any better, our chefs doubled down on the spinach. This nutritious green can be found in the ravioli AND fresh in the gratin. But this dish is more than just a veggie-lover’s delight: there’s also a thick and creamy sauce and toasted breadcrumb topping that keeps things comfy, cozy, and utterly delicious.

Preparation Time

30 minutes

Cooking difficulty

Level 1

Ingredients

½  Onion

¼ oz Thyme

Vegetable Stock Concentrate

9 ounce Spinach and Ricotta Ravioli

¼ cup Panko

¼ cup Parmesan Cheese

4 tablespoon Sour Cream

5 ounce Spinach

1 tbs Butter

1 tsp Olive Oil

Salt

Pepper

Nutrition Values

Calories 530

Fat 26 g

Saturated Fat 15 g

Carbohydrate 48 g

Sugar 4 g

Dietary Fiber 3 g

Protein 24 g

Cholesterol 95 mg

Sodium 860 mg

Utensils

  • Large Pan
  • Small Bowl

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice half the onion (use the other half as you like). Strip thyme leaves from stems; discard stems.

Melt 1 TBSP butter in a large pan over medium heat (use an ovenproof pan if you have one). Add thyme and onion. Cook until softened, 5-6 minutes. Season with salt and pepper. Pour in stock concentrate and 1½ cups water and bring to a simmer.

Once stock mixture is simmering, add ravioli to pan. Cover and cook 4 minutes. Uncover and increase heat to high. Continue cooking, spooning stock over ravioli, until ravioli are tender and stock has reduced, 5-6 minutes. Shake pan occasionally to keep ravioli from sticking.

Combine panko, Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Remove pan from heat. Carefully stir sour cream and spinach into pan until thoroughly combined and spinach is wilted. Season with salt and pepper. (TIP: Add a splash of water if sauce seems very thick.) If your pan is not ovenproof, transfer mixture to a baking dish at this point.

Sprinkle ravioli in pan (or dish) with crust mixture. Place under broiler and broil until golden brown, 1-2 minutes. Divide between plates

Prime Rib

By Simply Recipes

Cooking Time: 1-2 hours
Servings: 2-3 Per Rib
Ingredients:
• One Standing Rib Roast
•3-7 Ribs
•Freshly ground black pepper

1 Salt roast and let sit at room temp:  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.

2 Tie roast with kitchen string: If your butcher hasn’t already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

3 Preheat oven, season roast: Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.

4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer (oven proof) into the thickest part of the roast, making sure that the thermometer isn’t touching a bone.

5 Brown roast at high temperature: Brown the roast at a 500°F temperature in the oven for 15 minutes.

6 Lower oven temp to finish roasting: Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.

The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.

There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to “wing it”. Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.

Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)

Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don’t have to keep checking the roast, you’ll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)

If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.

7 Let the roast rest: Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.

8 Cut away strings, remove bones, slice roast: Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for onion soup if you want.)

Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.

 

 

Hearty Steak and Potatoes

with Balsamic-Cranberry Pan Sauce

 

By Hello Fresh

 

Cooking Time: 40 mins

Servings: 4

Nutrition: 535 calories

Ingredients:

 

  • Yellow Onion- 2
  • Rosemary- 1/4 oz
  • Yukon Gold Potatoes- 32 oz
  • Red Cabbage- 8 oz
  • Mustard Seeds- 2 tsp
  • White Wine Vinegar- 4 tbsp
  • Sirloin Steak- 24 oz
  • Balsamic Vinegar- 1 tbsp
  • Soy Sauce- 3 tbsp
  • Cranberry Jam- 8 tsp

 

1  PREHEAT AND PREP. Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Strip rosemary leaves from stems and finely chop until you have 1 TBSP. Discard stems. Halve potatoes lengthwise, then cut into 1-inch-thick wedges (like steak fries).

2  ROAST POTATOES. Toss potatoes on a baking sheet with a large drizzle of olive oil and chopped rosemary. Season with salt and pepper. Roast until lightly browned and crisp, about 30-35 minutes.

3  COOK CABBAGE. Heat and drizzle oil in a medium pan on medium-high heat. Add onion and cabbage and cook until softened, about 5 minutes, tossing. Add mustard seeds and cook until they start to pop. Stir in white wine vinegar, sugar, and a pinch of salt. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes.

 

4  SEAR STEAK. While cabbage cooks, heat a drizzle of oil in another medium pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and sear until browned and cooked to desired doneness, 4-7 minutes per side. Remove and set aside to rest.

 

5   MAKE PAN SAUCE. Add 1/2 tbsp balsamic vinegar, 1½ TBSP soy sauce, cranberry jam, and 3 TBSP water to same pan over medium heat. Stir to combine. Let simmer until reduced to a syrupy consistency, about 2-3 minutes. Remove from heat.

6   FINISH AND SERVE. Thinly slice steak against the grain. Divide steak, potatoes, and cabbage between plates. Drizzle glaze over steak and serve.

 

Winter Squash At Clark’s Nutrition

By Judith Dern

Acorn, buttercup, butternut, delicata, hubbard, spaghetti, turban—a bounty of colorful winter squash and pumpkins overflow grocery produce tables every fall. A fruit (really!) native to North America, and a member of the gourd family like melons and pumpkins, squash is super-easy to stir into hearty autumn soups.

Squash is super-easy to stir into hearty autumn soups

Add squash to your diet for good health

“Winter squashes, especially pumpkin, are one of the most nutritionally valuable foods known to man,” says Steven Pratt, MD, coauthor of SuperFoods. Loaded with good-for-you nutrients, the richly colored interior flesh is the first clue to squashes’ nutritional benefits, which include:

Large amounts of carotenoids, the deep orange-, yellow-, or red-colored plant compounds that help fight a variety of diseases, including heart disease, various cancers, and eye diseases

Vitamins C and E, plus potassium, magnesium, and folic acid

High in fiber

Low in calories

Judith H. Dern, an independent writer living in Seattle, WA, loves vegetables and finds squash soup the perfect cold-weather dish

Fall For Delicious Squash Soups

By Judith H. Dern

Make an easy squash soup the star of your weeknight menu

For a quick and easy squash soup, use fresh, canned, or frozen squash, or canned 100% pumpkin purée (not pumpkin pie mix, which includes sugar and spices) as the soup base.

To prepare squash: If using fresh squash peel a thin-skinned variety such as hubbard or butternut. Cut squash in half and use a large spoon to remove seeds and any fibers; cut squash into 2-inch chunks and set aside.

Two 1-pound (.45 kg) squash will serve four people.

If a squash is difficult to peel, or if you are using a different variety from the two above, use a small knife to poke a few holes in the squash; then bake at 350ºF (177ºC) for 40 minutes or microwave for 12 minutes before slicing.

To make savory curried squash soup: Using a heavy 5.5-quart pot, sauté 1/3 cup diced yellow onion in 1 tablespoon olive oil until translucent (about 5 minutes).

Add squash, 1 quart chicken or vegetable stock, and 2 cups water.

Cook covered over medium heat until squash is soft and blends into stock.

Add more stock to thin mixture, if desired. Add 1/2 tablespoon curry powder (or to taste), salt and pepper to taste, and 1 cup half-and-half; stir to blend. Serve hot, but do not let soup boil after adding half-and-half.

When Steak Met Potatoes

Photo courtesy: Hello Fresh

and Creamed Kale with Peppercorn Sauce

By Hello Fresh

 

Cooking Time: 30 min.

Servings: 4

Nutrition: Calories: 525

Ingredients:

  • Yukon Gold Potatoes- 24 oz.
  • Kale- 8 oz
  • Shallot- 2
  • Black Peppercorns- ½ tsp
  • Sirloin Steak- 24 oz
  • Beef Stock Concentrate- 2
  • Sour Cream- 8 tbsp
  • Oil- 2 tbsp
  • Butter- 2 tbsp

 

Preparation:

  1. Preheat and prep. Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.
  2. Roast Potatoes. Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.
  3. Cook Kale. Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are completely wilted and very tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.
  4. Sear Steak. Heat a drizzle of oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest, 5 minutes.
  5. Make Peppercorn Sauce: Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.
  6. Make Creamed Kale and Plate. Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.

One-Pan Shrimp Lo Mein

with Udon Noodles, Green Beans, and Carrot

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 510 Calories

Ingredients:

 

  • Green Beans- 12 oz
  • Ginger- 1 thumb
  • Garlic- 2 cloves
  • Scallions- 4
  • Carrot- 2
  • Soy Sauce- 2 tbsp
  • Veggie Stock Concentrate- 2
  • Hoisin Sauce- 2 tbsp
  • Shrimp- 20 oz
  • Udon Noodles- 16 oz

 

1 PREP 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

 

COOK VEGGIES Heat a drizzle of oil in a large, tallsided 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 MAKE SAUCE 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.

 

COOK SHRIMP 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  TOSS LO MEIN 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 PLATE AND SERVE Divide lo mein between bowls and sprinkle with reserved scallion greens, if using, and serve.