- ⅔ cups orange juice
- 1 tablespoon chili crisp
- 2 ½ teaspoons honey
- 1 ½ teaspoons grated garlic
- 1 ½ teaspoons grated ginger
- ¼ teaspoon red chili flakes
- 2 teaspoons sesame oil
- ¼ red onion, sliced thin
- 4 oz. sliced mushrooms
- 7 oz. packaged udon stir fry noodles
- 8 oz. peeled and deveined raw shrimp
- 1-2 carrots, coarsely shredded - about 1 ½ cups
In a small saucepan, add the orange juice, chili crisp, honey, garlic, ginger, and red chili flakes. Bring the mixture to a boil; then turn down to a simmer. Cook the sauce over low heat until thickened and almost reduced by half, about 4 minutes. Remove from the heat and cool.
Heat the sesame oil in a large wok or sauté pan; add the onion and mushrooms and stir fry over medium-high heat until mostly cooked through, about 5 minutes. Add the noodles and continue stir frying until the vegetables are fully cooked and the noodles are lightly crisped on the exterior, another 4 minutes. Add the shrimp and toss until fully pink, another 4 minutes.
Add the lightly cooled sauce and the carrots and toss well to coat everything. Serve warm.
- Yields: 2-3 servings
- Preparation Time: 20 minutes
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