Udon Shrimp Stir Fry

Ingredients:

• 1 package Lotus Foods Organic Brown Udon Rice Noodles
• 2 tbsp vegetable oil (or other neutral cooking oil)
• 1 medium onion (diced)
• 2 medium carrots (grated)
• 2 cups green onion (sliced diagonally, green part only)
• Soy sauce or tamari, dash (optional)
• 1 lb. thawed shrimp, peeled, deveined, tails removed
• 6 cups baby spinach

Sauce:

• 2-4 tsp sambal oelek  or Asian chili garlic sauce/sriracha
• 1/2 cup soy sauce or tamari
• 4 tsp rice wine vinegar
• 2 tsp sesame oil
• 4 tbsp brown sugar
• 4 cloves garlic (minced)
• 2 tbsp fresh ginger (minced)

Garnish: 

• Sesame seeds, additional sliced green onion, 1/2 cup chopped parsley/cilantro

Instructions:

1. Combine sauce ingredients in a small bowl. Set aside.
2. Cook noodles per instructions on package.
3. Meanwhile, in a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrot and cook, stirring, for 1 min. Add onion and cook, stirring, until onion is soft and carrot is tender. Add green onion and cook, stirring, for 30 seconds.
4. Add a dash of soy sauce (optional for flavor) to the shrimp and cook in the wok until they are no longer pink.
5. Add noodles to the wok and cook, stirring, for 30 seconds. Add sauce and cook for another 30 seconds, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
6. Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

PREP TIME: 10 MINS | TOTAL TIME: 20 MINS | SERVING: 4

Recipe provided by Lotus Foods.