Udon Noodles with Shrimp
with vegetables
The advantage of fresh udon noodles is that they are done in no time. They can be heated in the sauce, which will help them absorb all of the lovely Asian flavors.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Shrimp
(Contains Crustaceans)
200 g
Fresh udon noodles
(Contains Wheat)
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
200 g
Vegetable mix with cabbage
½ piece
Garlic
5 g
Fresh coriander & mint
(May be present Celery)
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ sachet(s)
Nasi-bami spice mix
¼ piece
Lime
Not included in your delivery
½ teaspoon
Flour
2 tablespoon
[Reduced salt] ketjap manis
1 tablespoon
Sunflower oil
1.5 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic.
- Finely chop the fresh herbs.
- Cut the lime into six wedges.
- Heat the sunflower oil in a wok or deep frying pan over medium-high heat.
- Stir-fry the vegetable mix with the nasi-bami spices for 4 - 6 minutes.
- Add the shrimp and the garlic and fry for 2 more minutes.
- In a small bowl, combine the East Asian-style sauce with the ketjap manis, flour and water (see pantry for amounts).
- When the shrimp are done, add the udon noodles and the sauce to the pan.
- Toss well and stir-fry for 3 minutes.
- Squeeze 1 lime wedge per person into the noodles and mix well to combine.
- Season to taste with salt and pepper.
- Serve the noodles in bowls or deep plates.
- Garnish with the fresh herbs and the peanuts.
- Serve with any remaining lime wedges.
Did you know... shrimp may be low in calories, but they are rich in protein and calcium.