J
jadaore
Guest
This is so good I've made it twice in as many weeks. I think it's the fresh orange and herbs that put it over the top. Leftovers are delicious cold, I think I'll try it as a salad next time (and not cook the veggies).
Oh, and maybe it's just the brand I bought, but I didn't think the udon noodles were discernably different from regular ol' spaghetti except for paying twice as much...
Spicy Udon Noodles with Shrimp
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
Zest and juice of 1 orange
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 teaspoons Asian chile paste
1 1/2 tablespoons sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon roasted sesame oil
1 tablespoon canola oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
6 cups mixed cut raw stir-fry vegetables (broccoli, bok choy, green onion, red bell pepper)
8 ounces shrimp, peeled
3 cups cooked udon noodles
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped dry-roasted peanuts
Instructions
1. Combine orange zest and juice, hoisin sauce, soy sauce, chile paste, sugar and vinegar in a bowl; set aside. Combine sesame oil and canola oil in a small bowl.
2. Heat oil mixture in a skillet over high heat. Add garlic and ginger and stir-fry until they begin to color. Add mixed vegetables and shrimp and continue cooking for 1 to 2 minutes.
3. Add noodles and reserved sauce. Cook for 1 minute. Add basil, mint and cilantro; toss to mix. Serve hot; garnish with peanuts. Serves 4.
By Terry Conlan, "Relish the Healthy Table," March 2006
Nutritional Information
Per serving: 331 calories, 12g fat, 19g prot., 39g carbs., 0.5g fiber, 558mg sodium.
http://www.relishmag.com/recipes/view/19720.html
Oh, and maybe it's just the brand I bought, but I didn't think the udon noodles were discernably different from regular ol' spaghetti except for paying twice as much...
Spicy Udon Noodles with Shrimp
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
Zest and juice of 1 orange
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 teaspoons Asian chile paste
1 1/2 tablespoons sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon roasted sesame oil
1 tablespoon canola oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
6 cups mixed cut raw stir-fry vegetables (broccoli, bok choy, green onion, red bell pepper)
8 ounces shrimp, peeled
3 cups cooked udon noodles
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped dry-roasted peanuts
Instructions
1. Combine orange zest and juice, hoisin sauce, soy sauce, chile paste, sugar and vinegar in a bowl; set aside. Combine sesame oil and canola oil in a small bowl.
2. Heat oil mixture in a skillet over high heat. Add garlic and ginger and stir-fry until they begin to color. Add mixed vegetables and shrimp and continue cooking for 1 to 2 minutes.
3. Add noodles and reserved sauce. Cook for 1 minute. Add basil, mint and cilantro; toss to mix. Serve hot; garnish with peanuts. Serves 4.
By Terry Conlan, "Relish the Healthy Table," March 2006
Nutritional Information
Per serving: 331 calories, 12g fat, 19g prot., 39g carbs., 0.5g fiber, 558mg sodium.
http://www.relishmag.com/recipes/view/19720.html