NUTRITION

SERVINGS

INGREDIENTS

7 oz Udon noodles

5 oz Shrimp

0.25 cup Edamame

1 cup Bok choy

0.5 tsp Sesame oil

2 tsp Chili crunch

1 tbsp Plain Greek yogurt

1 tbsp Coconut aminos

1 tsp Garlic

1 tsp Ginger

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the pre-cooked udon noodles under warm water to loosen the strands, then drain and set aside.

• 2

  Heat sesame oil in a large skillet over medium-high heat and add the peeled and deveined shrimp, seasoning with sea salt and black pepper.

• 3

  Sear the shrimp for 2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 4

  In the same skillet, add the minced garlic, grated ginger, and chopped bok choy, sautéing for 2 minutes until the greens are slightly wilted.

• 5

  Stir in the udon noodles, shelled edamame, coconut aminos, and chili crunch, tossing for 1-2 minutes to heat through.

• 6

  Remove the skillet from the heat and fold in the Greek yogurt until a creamy sauce forms and coats the noodles.

• 7

  Return the shrimp to the pan, garnish with sliced green onions, and serve immediately.