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Ingredients
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8 ounces fresh udon noodles
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⅓ cup soy sauce
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¼ cup mirin (Japanese sweet wine)
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¼ cup sake (Japanese rice wine)
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4 cloves garlic, minced
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2 tablespoons brown sugar
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1 teaspoon freshly grated ginger
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1 tablespoon sesame oil
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1 pound uncooked large shrimp, peeled and deveined
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4 cups frozen stir-fry vegetables
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1 tablespoon thinly sliced green onion for garnish
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toasted sesame seeds for garnish
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 (per serving)
491 | Calories |
7g | Fat |
67g | Carbs |
34g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 491 | |
% 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.