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Author Notes: This delicious Asian inspired dish can be served as a noodle stir fry or as a hearty soup, either way it's equally delicious. Udon noodles can be found in the Asian section of a nicer super market. —Eat,Knit,Grow
- 5 cups Low Sodium Chicken Broth
- 1 pound Shrimp, peeled and deveined
- 2 cups Shitake Mushrooms
- 1 bunch Swiss Chard
- 1 tablespoon Vegetable Oil
- 1 Yellow Onion
- 4 garlic cloves
- 2 tablespoons Sriracha Chili Sauce
- 2 teaspoons Curry Powder
- 1 tablespoon Soy Sauce
- 8 ounces Udon Noodles (1 Package)
- dashes Salt and Pepper
- Heat oil over medium-low heat in a large pan or wok
- Dice 3 cloves of garlic and the onion and put them into the pan. Lightly salt and pepper and add 1 tbsp of chili sauce and 1 tsp of curry powder
- Bring the stock to a boil in a medium pot, smash the last clove of garlic and add it to the stock, add a tsp of curry powder and a tbsp of chili sauce to the stock
- Cook the udon noodles for 10-12 minutes in the stock, then remove the noodles from the stock.
- Add the mushrooms and chard to the onions and cook for 3 to 4 minutes until the mushrooms are tender
- Add the shrimp and the soy sauce to the pan. Turn heat to medium high and cook shrimp for 2-3 minutes, stirring occasionally
- To assemble, put 1/4 of the noodles in each bowl and top with a generous scoop of the shrimp and veggie mixture, then top with desired amount of broth. About a cup for soup, or just a few spoonfuls for a stir fry.
- This recipe was entered in the contest for Your Best Seafood Pasta
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