Spicy Udon and Shrimp Stir Fry
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Spicy Udon and Shrimp Stir Fry calories by ingredient
Introduction
Based on a recipe from Swanson Health Products tweaked to my liking/available ingredients. Based on a recipe from Swanson Health Products tweaked to my liking/available ingredients.Number of Servings: 2
Ingredients
-
I package udon noodles (7 oz.)
8 oz. raw medium shrimp
1 Tbsp. canola oil
1 Tbsp. sesame oil
1/2 cup Chicken Broth
1 Tbsp. Molasses
2 Tbsp. Rice Wine Vinegar
3 cloves garlic
1 tsp grated fresh Ginger Root
About 20 Sugar Snap Peas
About 10 Baby Carrots, cut into strips
1 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
Directions
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.