NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

150 g Fresh udon noodles

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Honey

3 clove Garlic

1 tsp Fresh ginger

1 cup Baby bok choy

0.5 cup Red bell pepper

0.25 tsp Red pepper flakes

1 tsp Avocado oil

1 stalk Green onion

PREPARATION

• 1

  Prepare the fresh udon noodles according to the package instructions, then drain and set aside.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Sauté the vegetables for 3-4 minutes until they are tender-crisp.

• 7

  Add the cooked udon noodles and the shrimp back into the skillet.

• 8

  Pour the sauce over the mixture and toss everything together for 1-2 minutes until the noodles are well-coated and heated through.

• 9

  Garnish with sliced green onions and serve immediately.