Garlicy Shrimp and Udon

Ingredients

• 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
  

Directions

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.