- 1 tablespoon canola oil
- 8 ounces fresh sugar snap peas
- ½ yellow bell pepper, seeded and chopped
- 8 ounces. large shrimp, peeled and deveined
- 8 ounces packaged soft udon noodles
- 5 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4-5 tablespoons soy sauce or tamari, to taste/texture
- 1-3 tablespoons chili garlic sauce, to taste/texture
- 1 teaspoon corn starch
- 1 tablespoon maple syrup
- 1 tablespoon sriracha
- 2 teaspoon rice vinegar
- 1 tablespoon toasted sesame oil
- ½ teaspoon red pepper flakes
Heat the oil in a wok or large skillet over medium-high heat. When it is very shiny and moves about the pan easily, add the peas and pepper and stir-fry lightly for 2 minutes. Add the shrimp and stir-fry another 3-4 minutes or until the shrimp is mostly pink. Add the udon and stir-fry another 3-4 minutes until the shrimp is fully pink and the noodles reach your desired consistency.
Combine the remaining ingredients in a resealable glass jar. Shake vigorously to combine and pour into the hot pan. Stir fry for 2-3 minutes or until the sauce is thickened. Serve hot.
- Yields: 2 servings
- Preparation Time: 20 minutes
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