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Udon Noodles with Shrimp, Vegetables and Almonds

  • Prep 5 min
  • Total 20 min
  • Servings 4
  • Pinterest
    10
  • Print
    18
  • Save
    39
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Chewy, inexpensive, Japanese udon noodles are usually found near the tofu. MORE + LESS -

Gabi Moskowitz
May 18, 2015

Ingredients

1
lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
2
cups water
1
package (3 oz) Oriental-flavor ramen noodle soup mix
1
bag (1 lb) fresh stir-fry vegetables
1/4
cup stir-fry sauce
1/4
cup toasted, slivered almonds
chopped fresh cilantro for garnish

Steps

Hide Images
  • 1
    Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
  • 2
    Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
  • 3
    Boil noodles and vegetables 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.
  • 4
    Transfer mixture to a serving platter or individual platters and garnish with toasted almonds and chopped cilantro.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.

Today's twist: Brokeassgourmet's Udon Noodles with Shrimp, Vegetables and Almonds Recipe, a version of Betty's classic Ramen Shrimp and Vegetables.

You wouldn't think of ramen noodles as typical Betty Crocker territory, but the editors at BC HQ say they get requests for recipes employing these skinny packaged noodles all the time. The standard that has made it into the  brand new Betty Crocker cookbook is a combo of ramen, shrimp and typical Asian stir-fry vegetables.

I think if you're going with packaged noodles, then thick, chewy Japanese udon make a great alternative to common ramen.  I used them in my Betty twist, which is now a pot-luck favorite: udon noodles with shrimp and vegetables, plus almonds for a nice crunch.

You can buy the noodles in the 7.5-ounce soup mix packages, complete with a foil packet of flavorful broth base, which is invaluable in creating this dish’s rich, savory sauce.

Also feel free to experiment with different seafood and vegetable combinations here. Love broccoli? Use a 16-ounce package of frozen or fresh broccoli. Adore bok choi? It’s great here too! Scallops, crab and lobster meat also make delicious additions to or substitutions for the shrimp.

The procedure is pretty straightforward (even if you're not reading the directions right off the noodle pack!). You just fry the shrimp in a deep skillet or wok for a couple minutes, then set them aside. In the same skillet, boil water and add the noodles and stir-fry veggies. When everything's crisp-tender, put the shrimp back in and garnish with almonds and cilantro. Now you have a quick and easy potluck party pleaser. Enjoy!

More Heirloom Recipes on Tablespoon.com!

Check out twists from other Tablespoon bloggers as we celebrate the new Betty Crocker Cookbook all week long:

Patty Melt Sliders
Savory Baked Brie
Teriyaki Chex Mix
Sirarcha Shrimp Cocktail

[cookbook]

Do you have your own twist on this classic? Please share!

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