Spicy Udon Noodles with Shrimp
Mark Boughton
- Yield: 4 servings
- Prep: 5 mins
- Cook: 7 mins
This recipe, an instant hit with Lake Austin Spa Resort guests and staff alike, has just enough heat to get your attention. It is a multicolored and many-textured mosaic of quickly cooked fresh vegetables doused in a pungent Asian sauce before being tossed with fresh herbs, chewy noodles and crunchy toasted peanuts.
Ingredients
- -- Grated rind and juice of 1 orange or tangerine
- Hoisin sauce
- 1tablespoon low-sodium soy sauce
- 2tablespoons Asian chile paste
- 1 1/2teaspoons sugar
- 1 1/2tablespoons rice wine vinegar
- 1tablespoon roasted sesame oil
- 1tablespoon canola oil
- 1 1/2tablespoons minced garlic
- 1 1/2tablespoons minced fresh ginger
- 6cups mixed cut raw stir-fry vegetables (broccoli, bok choy, green onion, red bell pepper)
- 8ounces shrimp, peeled
- 3cups cooked udon noodles
- 1/4cup chopped fresh basil leaves
- 1/4cup chopped fresh mint leaves
- 1/4cup chopped fresh cilantro leave
- 2tablespoons chopped dry-roasted peanuts
Instructions
- Combine orange rind and juice, hoisin sauce, soy sauce, chile paste, sugar and vinegar in a bowl; set aside.
- Combine sesame oil and canola oil in a skillet; heat over high heat. Add garlic and ginger and stir-fry until they begin to color. Add mixed vegetables and shrimp and continue cooking 1 to 2 minutes.
- Add noodles and reserved sauce. Cook 1 minute. Add basil, mint and cilantro; toss to mix. Serve hot; garnish with peanuts.
Recipe by Terry Conlan
Nutritional Info *per serving
- Calories 340
- Glycemic Load 2
- Fat 12g
- Saturated Fat 1g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 5g
- Cholesterol 70mg
- Sodium 800mg
- Potassium 530mg
- Carbohydrate 43g
- Fiber 7g
- Sugars 10g
- Protein 18g
- Trans Fat 0g
- Vitamin A 120%
- Vitamin C 80%
- Calcium 15%
- Iron 60%
