Easy and nutrition lunch based on a recipe from JustOneCook.  Udon noodles are available in the refrigerated or frozen food section of most Asian groceries.

Ingredients

16 oz Udon Noodles
4 oz napa cabbage, shredded
1 carrot, julienned
2 oz shitake mushroom, sliced
1 scallion, cut into 2″ lengths
1/2 lb shrimp, peeled and deveined
2 tbsp Mentsuyu sauce
4 tsp canola oil

Preparation

1. Cook the udon noodles as instructed on the package (different brands differ).  Drain and set aside.
2. In a wok or skillet, heat oil on medium high heat. Stir-fry the shrimp until almost cooked, about 2 minutes. Set aside.
3. Stir-fry the carrots, cabbage, Shitake mushrooms, and scallions for a couple of minutes.
4. Add udon noodles over the shrimp and vegetables and add the 2 tbsp water. Cook covered for 2 minutes.
5. Add seasonings and mix thoroughly.
6. Serve on the plate and sprinkle bonito flakes, chopped scallions, and a bit of pickled ginger on top.

Nutrition

4 servings