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
Low Sodium Chicken Broth
Shrimp, peeled and deveined
Sriracha Chili Sauce
Udon Noodles (1 Package)
Salt and Pepper
In This Recipe
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.