Spicy Udon and Shrimp Stir Fry
- Number of Servings: 2
Ingredients
I package udon noodles (7 oz.)8 oz. raw medium shrimp1 Tbsp. canola oil1 Tbsp. sesame oil1/2 cup Chicken Broth1 Tbsp. Molasses2 Tbsp. Rice Wine Vinegar3 cloves garlic1 tsp grated fresh Ginger RootAbout 20 Sugar Snap PeasAbout 10 Baby Carrots, cut into strips1 medium ear sweet corn, kernels removed 1 medium red bell pepper, cut into strips 1 cherry or jalapeno pepper, seeded and chopped 3 scallions, chopped
Boil Udon Noodles uncovered for 8 to 10 minutes. Be careful not to overcook. Drain and rinse with cold water and set aside.
Dressing: in a bowl combine sesame oil, chicken broth, rice wine vinegar, molasses, ginger and minced garlic. Set aside.
Add canola oil to hot wok and cook shrimp until just pink. Remove and set aside.
Add dressing ingredients to wok and heat until bubbly. Add
the fresh vegetables (except scallions) and saute them for approximately 3 minutes, stirring occasionally.
Return shrimp to wok and add scallions. Saute about 1 minute more or until shrimp are cooked through.
Add the Udon noodles and mix until coated and warmed through.
Number of Servings: 2
Recipe submitted by SparkPeople user GIRANIMAL.
Dressing: in a bowl combine sesame oil, chicken broth, rice wine vinegar, molasses, ginger and minced garlic. Set aside.
Add canola oil to hot wok and cook shrimp until just pink. Remove and set aside.
Add dressing ingredients to wok and heat until bubbly. Add
the fresh vegetables (except scallions) and saute them for approximately 3 minutes, stirring occasionally.
Return shrimp to wok and add scallions. Saute about 1 minute more or until shrimp are cooked through.
Add the Udon noodles and mix until coated and warmed through.
Number of Servings: 2
Recipe submitted by SparkPeople user GIRANIMAL.
Nutritional Info Amount Per Serving
- Calories: 485.7
- Total Fat: 15.7 g
- Cholesterol: 156.3 mg
- Sodium: 827.2 mg
- Total Carbs: 61.8 g
- Dietary Fiber: 5.3 g
- Protein: 28.4 g
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