Spicy Shrimp And Udon Noodles Recipes

UDON NOODLES WITH SPICY SHRIMP

Udon Noodles With Spicy Shrimp image

A combo of recipes from Cooking Light and The Big Bowl Cookbook. You can also use spaghetti instead of the udon noodles.

Provided by chelseas

Categories Asian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs large shrimp, peeled and deveined
1 teaspoon lime rind, grated
3 tablespoons fresh lime juice
3 tablespoons soy sauce
3 tablespoons red curry paste
1 tablespoon vegetable oil
1 1/2 cups red bell peppers, julienne-cut
1/2 cup green onion, thinly sliced
1/3 cup fresh cilantro, minced
1 cup fresh bean sprout
8 ounces uncooked udon noodles, cooked
6 tablespoons chopped peanuts

Steps:

Butterfly each shrimp, cutting to, but not through, the outside of the shrimp. Set aside.
Combine lime rind and next five ingredients; stir well.
Combine 1/3 cup of marinade with shrimp in a large plastic zip bag and marinate shrimp for 30 minutes in fridge.
Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients in a large bowl, tossing to coat.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, saute 5 minutes or until done. Combine shrimp with pasta mixture and toss gently. Sprinkle with nuts.
Serve warm or chilled.

Nutrition Facts : Calories 390.7, Fat 9.7, SaturatedFat 1.5, Cholesterol 230.4, Sodium 1431.5, Carbohydrate 36, Fiber 3.8, Sugar 3.1, Protein 39.4

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Spicy Shrimp and Bok Choy Noodle Bowl image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Steps:

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

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