Yaki Udon Noodles with Shrimp

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

Nutrition Facts
Serving Size 221 g
Amount Per Serving
Calories

323
Calories from Fat

53
% Daily Value*
Total Fat

5.9g
9%
Saturated Fat

0.6g
3%
Trans Fat

0.0g
Cholesterol

80mg
27%
Sodium

895mg
37%
Total Carbohydrates

51.6g
17%
Dietary Fiber

2.0g
8%
Sugars

2.7g
Protein

15.7g
Vitamin A 79% Vitamin C 24%
Calcium 7% Iron 7%
Nutrition Grade B
* Based on a 2000 calorie diet