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
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
SHRIMP AND PEANUT BUTTER NOODLES
A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well.
Provided by w
Categories World Cuisine Recipes Asian
Time 12m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
- Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
- Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 63.6 g, Cholesterol 159.9 mg, Fat 18.9 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 3 g, Sodium 708.2 mg, Sugar 11 g
UDON NOODLES WITH SPICY SHRIMP
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
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
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