Udon Noodles With Spicy Shrimp Recipes

YAKI UDON WITH SHRIMP

Yaki Udon with Shrimp image

A quick, delicious Japanese noodles stir fry with shrimp and veggies.

Provided by Qashang

Time 20m

Number Of Ingredients 17

Ingredients

1 pack (200g) udon noodles (preferably vacuum-packed)
2 tbsp neutral oil
8-10 shrimp (approx 100g)
1 garlic (minced)
1 yellow onion (sliced)
8 white mushrooms (sliced, approx 120g)
1 carrot (cut matchstick-style)
1 spring onion (green & white separately chopped)
1 tbsp regular soy sauce
pinch salt and pepper
1 tbsp oyster sauce
1 tsp dark soy sauce (NOT regular one)
1 tsp rice vinegar
1 tsp brown sugar
1/3 tsp freshly crushed black pepper
1 tbsp toasted sesame oil
pinch salt

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

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

UDON NOODLES WITH SHRIMP, SNOW PEAS, AND PEANUTS

Udon Noodles with Shrimp, Snow Peas, and Peanuts image

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

Ingredients

1 red chile (such as Fresno), finely chopped
1 garlic clove, finely chopped
6 tablespoons unseasoned rice vinegar
6 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon finely grated peeled ginger
1 teaspoon kosher salt, plus more to taste
2 cups snow peas, thinly sliced (about 8 ounces)
1 pound udon noodles
1 pound shrimp, peeled, deveined
1/3 cup coarsely chopped roasted salted peanuts
1/4 cup coarsely chopped fresh cilantro

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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