NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz udon noodles

1 cup bok choy

0.5 cup red bell pepper

2 cloves garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp rice vinegar

0.25 tsp red pepper flakes

1 tbsp green onions

PREPARATION

• 1

  Cook the udon noodles according to package instructions until al dente, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, rice vinegar, and red pepper flakes to create the stir-fry sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the shrimp to the skillet and sauté for 2-3 minutes until they turn pink and opaque, then remove them from the pan and set aside.

• 5

  In the same skillet, add the minced garlic, grated ginger, sliced bell peppers, and chopped bok choy.

• 6

  Stir-fry the vegetables for 3-4 minutes until the bok choy stems are tender but still retain a slight crunch.

• 7

  Return the cooked shrimp and the udon noodles to the skillet, pouring the sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the noodles are well-coated and the entire dish is heated through.

• 9

  Garnish with freshly sliced green onions and serve immediately.