Garlicy Shrimp andĀ Udon

January 21, 2011
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
  • 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
In This Recipe
  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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