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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein25% · 32g
Carbs40% · 52g
Fat35% · 20g
5g
Fiber
3110mg
Sodium
5.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
21th pctl
More protein than 21% of 1,474 meals
Protein density
5.9g /100cal
Leaner than 77% of meals
vs Seafood average
29% lighter
This540
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Quick✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Baby Broccoli
Soy Sauce
Bok Choy and Napa Cabbage
Shrimp
Szechuan Paste
Sesame Seeds
Udon Noodles
Peanut Butter
Scallions
Sriracha
Garlic Powder
Sugar
Cooking Oil
Salt
Black Pepper
How to make it
1
Wash and dry produce.Trim and thinly slice scallions, separating whites from greens. Trim and discard woody ends from baby broccoli. Cut into 1-inch-long pieces.
2
Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites, baby broccoli, and bok choy and napa cabbage; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. Turn off heat; transfer to a plate.
3
Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.
4
To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.Taste and add as much remaining soy sauce as you like. Season with salt and pepper if desired.
5
Increase heat under pot with broth to medium high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break apart. Cook until tender, 1-2 minutes.
6
Divide noodles and broth between bowls. Top with veggies, beef, scallion greens, and sesame seeds. Serve.
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Wash and dry produce.Trim and thinly slice scallions, separating whites from greens. Trim and discard woody ends from baby broccoli. Cut into 1-inch-long pieces.
2
Step 2
Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites, baby broccoli, and bok choy and napa cabbage; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. Turn off heat; transfer to a plate.
3
Step 3
Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.
4
Step 4
To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.Taste and add as much remaining soy sauce as you like. Season with salt and pepper if desired.
5
Step 5
Increase heat under pot with broth to medium high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break apart. Cook until tender, 1-2 minutes.
6
Step 6
Divide noodles and broth between bowls. Top with veggies, beef, scallion greens, and sesame seeds. Serve.
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Japanese Spicy Shrimp Udon Noodle Soup is a prepared meal from . One serving provides 540 calories with 32 g of protein, representing about 27 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Soup is a primarily liquid food, generally served warm or hot, though it is sometimes served chilled, made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution27% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Japanese Spicy Shrimp Udon Noodle Soup?
Japanese Spicy Shrimp Udon Noodle Soup contains 540 calories and 32 g of protein per serving.
Which meal service offers Japanese Spicy Shrimp Udon Noodle Soup?
Japanese Spicy Shrimp Udon Noodle Soup is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Baby Broccoli
Soy Sauce
Bok Choy and Napa Cabbage
Shrimp
Szechuan Paste
Sesame Seeds
Udon Noodles
Peanut Butter
Scallions
Sriracha
Garlic Powder
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