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Sesame-Scallion Shrimp

Sesame-Scallion Shrimp with Long Life Noodles and Shiitake Mushrooms

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Recipe Details


Long life noodles, the deliciously chewy noodles in this dish, are commonly eaten in China for good luck in the new year. Here, they’re stir-fried with shrimp, shredded cabbage, and earthy shiitakes, then slicked with a nutty tahini-soy sauce. This sensational (and very lucky) dinner will be one to remember and repeat.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 870
  • Protein 40g
  • Total Carb 117g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shiitake mushrooms
    4 ounces
    shiitake mushrooms
  • scallions
  • ginger
    1/4 ounce
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • shrimp
    10 ounces
  • long life noodles
    8 ounces
    long life noodles
  • soy sauce
    1/4 cup
    soy sauce
  • rice wine vinegar
    2 tablespoons
    rice wine vinegar
  • tahini
    1/4 cup
  • honey
    1 packet
  • shredded carrots
    1/2 cup
    shredded carrots
  • shredded red cabbage
    1/4 cup
    shredded red cabbage
  • shredded green cabbage
    3/4 cup
    shredded green cabbage

What You’ll Need

  • canola oil
  • kosher salt
  • 10" large pot with lid
  • 12" large nonstick pan


  • Soy
  • Crustacean Shellfish
  • Egg
  • Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large, covered pot of water to a boil over high heat. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Peel onion, halve, and thinly slice. Mince garlic.

  2. Cook shrimp

    Cook shrimp

    Pat shrimp dry with paper towel (no need to season here—you'll get a nice saltiness from the soy sauce later on). Heat 1 tablespoon canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer shrimp to a plate and set aside, reserving pan for the next step.

  3. Sauté vegetables

    Sauté vegetables

    Return pan from shrimp to medium-high heat with ½ tablespoon canola oil. When oil is shimmering, add mushrooms. Sauté, stirring, until browning, 3-5 minutes. Add 1 tablespoon canola oil, along with scallion whites and light greens, ginger, onion, and garlic. Sauté, stirring, until onion is soft and translucent, 5 minutes. Add slaw mix and cook until softened, 2 minutes more. Season with ½ teaspoon salt.

  4. Cook long life noodles

    Cook long life noodles

    While vegetables sauté, season boiling water generously with salt. Stir in long life noodles and cook until al dente, 2-3 minutes. Meanwhile, in a small bowl, whisk together soy sauce, rice wine vinegar, tahini, and honey to combine. Once noodles are cooked, reserve ½ cup noodle cooking water, then drain noodles and rinse under cold water for 30 seconds to stop cooking.

  5. Finish noodles

    Finish noodles

    Place pan with vegetables over medium heat. Add noodles and shrimp and stir to combine. Add soy-tahini sauce and reserved noodle water and cook, stirring vigorously, until fully coated, 1-2 minutes. Taste and add salt as needed.

  6. Plate noodles

    Plate noodles

    Divide sesame-scallion shrimp and noodles between serving bowls, garnish with scallion dark greens, and dig in!

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