Garlicy Shrimp and Udon
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
Serves: 4
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5
cups Low Sodium Chicken Broth
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1
pound Shrimp, peeled and deveined
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2
cups Shitake Mushrooms
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1
bunch Swiss Chard
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1
tablespoon Vegetable Oil
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1
Yellow Onion
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4
garlic cloves
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2
tablespoons Sriracha Chili Sauce
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2
teaspoons Curry Powder
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1
tablespoon Soy Sauce
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8
ounces Udon Noodles (1 Package)
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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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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.
This looks really good. My kind of noodle soup!
looks delicious! perfect for winter.
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