Recipe Details
Ingredients
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8ouncesfresh udon noodles
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⅓cupsoy sauce
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¼cupmirin (Japanese sweet wine)
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¼cupsake (Japanese rice wine)
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4clovesgarlic, minced
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2tablespoonsbrown sugar
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1teaspoonfreshly grated ginger
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1tablespoonsesame oil
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1pounduncooked large shrimp, peeled and deveined
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4cupsfrozen stir-fry vegetables
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1tablespoonthinly sliced green onion for garnish
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toasted sesame seeds for garnish
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Add udon and cook until they float at the top, about 3 minutes. Continue cooking for 2 more minutes once they are floating, but be careful not to overcook.
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Meanwhile, mix together soy sauce, mirin, sake, garlic, brown sugar, and ginger in a bowl; stir to combine.
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Heat sesame oil in a wok over medium heat. Add shrimp and vegetables and stir fry for about 2 minutes. Remove shrimp and set aside.
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Pour teriyaki sauce over the vegetables. Continue cooking for 3 to 4 minutes longer. Add noodles, and shrimp. Toss to combine and cook until hot. Garnish each serving with green onions and sesame seeds.
Cook’s Note:
I used a refrigerated noodle called shanghai broad noodles found at a local international store, but you can use udon or rice noodles as well.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories491 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 1g |
5% |
Cholesterol 173mg |
58% |
Sodium 2311mg |
100% |
Total Carbohydrate 67g |
24% |
Dietary Fiber 5g |
19% |
Protein 34g |
68% |
Potassium 924mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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