Garlicy Shrimp andĀ Udon

January 21, 2011
1 Ratings
  • Serves 4
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

What You'll Need
  • 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)
  • Dash Salt and Pepper
  1. Heat oil over medium-low heat in a large pan or wok
  2. 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
  3. 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
  4. Cook the udon noodles for 10-12 minutes in the stock, then remove the noodles from the stock.
  5. Add the mushrooms and chard to the onions and cook for 3 to 4 minutes until the mushrooms are tender
  6. Add the shrimp and the soy sauce to the pan. Turn heat to medium high and cook shrimp for 2-3 minutes, stirring occasionally
  7. 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.
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  • gingerroot
  • monkeymom
  • Lisa McCormack
    Lisa McCormack

3 Reviews

Lisa M. January 24, 2018
I made this tonight and it was delicous. The recipe does not specify how to cut the Chard. I cut it into large pieces and thought the whole bunch would be too much but it was not. I cut the mushrooms into large slices as well. Quite spicy and yummy.
gingerroot January 27, 2011
This looks really good. My kind of noodle soup!
monkeymom January 23, 2011
looks delicious! perfect for winter.