Shrimp Udon
Ingredients
The noodles
-
1
package
dried Udon noodles (use rice noodles or gluten-free Udon noodles for gluten-free diets)
The shrimp and vegetables
-
2
tablespoons
olive oil, divided
-
1
pound
raw large shrimp (peeled, de-veined, with the tails on or off)
-
1
clove
garlic, minced
-
2
carrots
julienned or cut into matchsticks
-
1
cup
sugar snap peas
The sauce
-
2
tablespoons
reduced-sodium soy sauce (use tamari or coconut aminos for gluten-free diets)
-
1
teaspoon
rice vinegar
-
1
teaspoon
brown sugar or coconut sugar
-
1
teaspoon
sesame oil
-
1
tablespoon
toasted sesame seeds (optional, for topping)
Instructions
- Cook the Udon noodles according to package directions, then rinse and drain.
- In a large skillet or wok, heat one tablespoon of oil over medium heat, add garlic and shrimp, cooking until shrimp are pink.
- Remove shrimp and garlic, then add another tablespoon of oil to the skillet and cook the carrots and sugar snap peas for 5 minutes.
- While vegetables are cooking, prepare the sauce by mixing soy sauce, rice vinegar, sugar, and sesame oil in a small bowl.
- Combine the shrimp, Udon noodles, and sauce in the skillet, stirring to combine and heating for 2-3 minutes.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
414
Total fat
9.2g
Total carbohydrates
53.9g
Total protein
28.3g
Sodium
576.1mg
Cholesterol
182.5mg
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