Spicy Ginger Noodles {with Shrimp}
These - noodles are full of bright flavor. Enjoy them straight out of the pan or at room temperature – either way, they're perfect for slurping.[br] Ponzu sauce can be found in the Asian section of most major grocery stores (look near the soy sauce). You can also substitute a mixture of equal parts soy sauce and lime juice with a splash each of rice wine vinegar and sake.
Servings 4
Ingredients
- 1 packet Udon Noodles
- 1 tablespoon Vegetable Oil
- ½ pound medium Shrimp peeled and with tails removed (Optional)
- ½ Onion sliced
- 2 cloves Garlic minced
- 2 teaspoons freshly grated Ginger divided
- 3 pieces Bok Choy sliced, white stems and tender greens separated
- 2 Carrots peeled and cut into matchsticks
- 8 ounces Crimini Mushrooms sliced
- ¼ cup Ponzu Sauce
- 1 Lime juiced
- 1 tablespoon Sambal Oelek chili paste
- ¼ cup chopped Fresh Basil
Instructions
- Prepare the soba noodles according to the directions. Toss with a little oil and set aside.[br]
- Heat the vegetable oil in a large sauté pan over medium-high heat. Add the shrimp (if using) and cook until lightly browned – about 2 minutes on each side. Remove from pan and set aside.
- Add the onion, garlic, 1 tablespoon ginger, bok choy stems, and carrots to the pan. Cook, stirring constantly, until vegetables are just softened – about 7 minutes.[br]
- Add the cooked noodles, shrimp, boy choy greens and mushrooms to the pan. Stir together the ponzu, lime juice, sambal oelek, and remaining ginger. Pour the sauce over the noodles. [br]Continue to cook, stirring constantly, until the shrimp are done – about 10 minutes. Remove from heat and stir in the basil.