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Originally published Friday, February 22, 2013 at 6:00 AM

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Recipe: Shrimp and Shitake Noodle Stir-Fry

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Serves four

2 tablespoons sesame oil

1 small sweet onion, sliced

7 ounces shiitake mushrooms, stems removed, thinly sliced

1 red bell pepper, cored and thinly sliced

9 ½-ounce package thick Asian-style noodles, such as udon

1 pound small shrimp, cooked and peeled

2 tablespoons oyster sauce

3 tablespoons low-sodium soy sauce

1 tablespoon toasted sesame seeds

¼ cup thinly sliced scallions

1. Bring a large saucepan of water to a boil.

2. While the water heats, in a large deep skillet or a wok over medium-high, heat the oil. Add the onion and sauté for four minutes, or until tender. Add the mushrooms and cook for six to seven minutes, or until browned and tender. Add the red pepper and cook for two minutes.

3. Just after adding the red pepper to the pan, add the noodles to the boiling water. Cook for two minutes, or until just al dente.

4. After two minutes, use tongs to pull the noodles out of the boiling water and add directly to the wok. Add the shrimp, oyster sauce and soy sauce, then toss well. Cook until heated through and the noodles have finished cooking, about another three to four minutes. Toss with the sesame seeds and scallions.

Nutrition information per serving: 500 calories; 110 calories from fat (22 percent of total calories); 12 g fat (1.5 g saturated; 0 g trans fats); 170 mg cholesterol; 62 g carbohydrate; 6 g fiber; 6 g sugar; 36 g protein; 970 mg sodium.

From Alison Ladman, The Associated Press

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