Fried Udon Noodles With Shrimp and Spicy Peanut Sauce. The peanut sauce should be thick, but pourable. If the sauce is too thick, add a couple tablespoons of additional water and blend again. The noodles should still be a bit firm.
My comfort food of choice this year? Stir Fried Udon Noodles with Shiitake Mushrooms and Bok ChoyBlack Girl Chef's Whites. Ginger Miso Udon Noodles with Five-Spice Tofu (Vegan)Healthy Nibbles and Bits. You can cook Fried Udon Noodles With Shrimp and Spicy Peanut Sauce using 14 ingredients and 3 steps. Here is how you cook that.
Ingredients of Fried Udon Noodles With Shrimp and Spicy Peanut Sauce
- It’s 1/4 cup of rice vinegar.
- It’s 1 cup of natural peanut butter.
- It’s 1 of -inch chunk fresh ginger.
- You need 1/4 cup of water.
- You need 1/4 cup of reduced-sodium soy sauce.
- Prepare 1 clove of garlic.
- You need 1/4 teaspoon of ground black pepper.
- It’s to taste of Hot sauce,.
- Prepare 4 tablespoons of sesame oil, divided.
- Prepare 1 of large yellow onion, thinly sliced.
- Prepare 2 of large red bell peppers, cored and thinly sliced.
- You need 8 of -ounce package udon noodles.
- You need 1 pound of shelled raw shrimp, patted dry (frozen will also do).
- You need 1/2 cup of chopped peanuts.
Anytime I get that hankering for a spicy peanutty sauce – this is my go to! I usually add a little more spice and also some chicken. Place a large nonstick skilleg coated. Stir Fried Noodles with Peanut Sauce – tastes like satay peanut stir fries you get at Chinese restaurants in Australia.
Fried Udon Noodles With Shrimp and Spicy Peanut Sauce instructions
- Bring a large saucepan of salted water to a boil. While the water heats, in a blender combine the peanut butter, ginger, vinegar, soy sauce, water, garlic and black pepper. Blend until smooth. The peanut sauce should be thick, but pourable. If the sauce is too thick, add a couple tablespoons of additional water and blend again. Taste, then add hot sauce to your desired heat preference, blending again. Set aside.
- In a large skillet over medium-high, heat 2 tablespoons of the oil. Add the onion and peppers, then cook until just tender, about 5 minutes. Transfer to a plate and set aside. Reserve the skillet. Add the udon noodles to the boiling water and cook for 2 minutes, or until just barely cooked. The noodles should still be a bit firm. While the noodles cook, return the skillet to medium-high heat and add the remaining 2 tablespoons of sesame oil. Drain the noodles well and add them to the hot skillet.
- Add the shrimp to the skillet and continue to cook, stirring constantly, until the shrimp are just pink, about 5 minutes. Return the onion and peppers to the skillet and toss until heated. Remove the skillet from the heat, then pour in a liberal amount of peanut sauce (use as much or as little as you prefer), using tongs to toss the ingredients until well coated. Top with the peanuts and serve.
A simple peanut sauce, rice noodles, chicken, carrot, cabbage and bean sprouts = a bowl of slurp worthy deliciousness! This recipe is made using one of my master sauce. Stir-fried udon with shrimp is full of flavor and texture. You could experience bouncy shrimp, crunchy vegetable I added the cooked shrimp and scallion the last, right before adding the cooked noodles into the And if you like spicy food, feel free to toss in a touch of red chili flakes to add a spicy kick. Rotisserie chicken joins udon noodles in a creamy sauce in this quick main dish.