YAKI UDON WITH SHRIMP
A quick, delicious Japanese noodles stir fry with shrimp and veggies.
Provided by Qashang
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
- Heat 1 tbsp oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, white part of spring onions and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.
- In the same pan add additional 2 tbsp oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink.
- Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
- Pour the sauce. Stir.
- Then toss in the veggies.
- Turn off heat and sprinkle spring onion.
- Take out in a plate and enjoy!
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
GINGER SHRIMP WITH UDON NOODLES
This is a tweaked version of something I saw on a video on the web. You can serve this as a main dish with the noodles, or serve the shrimp on toothpicks as an hor'derve. My very very picky teenage daughters really love this dish! Hope your family does too! Udon noodles can be found in the asian section of the grocery store....
Provided by Helene Mulvihill
Categories Seafood
Time 30m
Number Of Ingredients 9
Steps:
- 1. In hot sautee pan fry garlic, ginger and shallots in butter and oil.
- 2. add shrimp, sautee for about 3 minutes or until pink, turn and sautee another 2 minutes.
- 3. add soy sauce, and continue cooking for about 3 minutes, or until sauce reduces.
- 4. remove from heat and pour over prepared Udon noodles. Sprinkle with sesame seeds. Serve :-)
UDON NOODLES WITH SHRIMP, SNOW PEAS, AND PEANUTS
Provided by Julia Turshen
Categories Kid-Friendly Quick & Easy Dinner Lunch Peanut Shrimp Pea Spring Summer Noodle Cilantro Soy Sauce Pescatarian Dairy Free Tree Nut Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
- Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
- Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.
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