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.


-- 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


  1. Combine orange rind and juice, hoisin sauce, soy sauce, chile paste, sugar and vinegar in a bowl; set aside. 
  2. 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.
  3. 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%