Shrimp & Vegetable Udon Noodles

To make the sauce, mix 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of sugar or honey, 4 tablespoons of water or broth, 1 tablespoon of minced garlic, and 2 teaspoons of sriracha hot chili sauce in a small bowl. Set it aside.

Wash and pat dry produce with a paper towel. Thinly slice bok choy. Cut broccoli into bite-size florets. Trim the ends of the snow peas. Cut the dark portion only of the green onions into 2-inch pieces.

Blanch broccoli. In a medium saucepan, add water and bring to a boil. Once the water is boiling, add the broccoli florets. Boil broccoli for 2-3 minutes, or until it is bright green. Drain broccoli and immediately transfer to an ice water bath to stop the cooking process. Drain and pat dry.

Once shrimp are cleaned, pat dry with a paper towel and season with salt and pepper.

Make udon noodles. Follow directions on the udon noodle package. I used the microwave method (90 seconds).

In a medium skillet, add 1 tablespoon of sesame oil over medium heat. Add the shrimp to the skillet and sauté for 1-2 minutes on each side. Cook them in small batches if desired. Remove shrimp from the pan and set aside.

In the same skillet, over medium-high heat, add 1 tablespoon of sesame oil. Add all the vegetables to the pan. Sauté for 4-5 minutes.

Add heated udon noodles and shrimp to the vegetable mixture. Stir-fry for a minute, tossing everything together until combined.

Add sauce and toss until everything is coated. Remove from the heat and serve. Enjoy!

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