Shrimp And Udon Noodle Dish Today Show Recipe 425

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SHRIMP AND UDON NOODLE DISH-TODAY SHOW RECIPE - (4.2/5)



Shrimp and Udon Noodle Dish-Today Show Recipe - (4.2/5) image

Provided by wing118677

Number Of Ingredients 13

8 ounces udon noodles
1 tablespoon unsalted butter, softened
1 clove garlic, finely minced
2 tablespoon vegetable oil, divided
1/2 pound shrimp, peeled and deveined
1/2 a lemon, juiced
8 ounce sliced shiitake mushrooms
1 zucchini, cut in half length-wise and then sliced
2 green onions, finely chopped
1/4 cup chicken stock
3 tablespoon soy sauce
1 teaspoon sesame oil
Optional toppings: Sriracha, toasted sesame seeds

Steps:

  • Prepare udon noodles as directed on package. Drain, rinse under cold water, and set aside. Combine butter and garlic in a small bowl. Stir, and set aside. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add shrimp and sauté, a minute per side. Add garlic butter and lemon juice, sauté for one more minute until butter melts and shrimp is pink, and then remove into a bowl and set aside. Add remaining 1 tablespoon of vegetable oil to skillet, and then add mushrooms, zucchini and green onions. Saute for 5-7 minutes, until vegetables begin to caramelize. Put shrimp and udon noodles back in skillet with vegetables, and add chicken stock, soy sauce and sesame oil. Toss with tongs to combine. Serve warm with optional toppings.

UDON NOODLES WITH SPICY SHRIMP



Udon Noodles With Spicy Shrimp image

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

2 lbs large shrimp, peeled and deveined
1 teaspoon lime rind, grated
3 tablespoons fresh lime juice
3 tablespoons soy sauce
3 tablespoons red curry paste
1 tablespoon vegetable oil
1 1/2 cups red bell peppers, julienne-cut
1/2 cup green onion, thinly sliced
1/3 cup fresh cilantro, minced
1 cup fresh bean sprout
8 ounces uncooked udon noodles, cooked
6 tablespoons chopped peanuts

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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