I am an Asian food lover all the way. But once we started eating healthier, it meant no more trips to the Chinese Buffet or the Hibachi Grill, no more Ramen noodles, and definitely no more frozen Asian food from the supermarket. Sure, I miss it sometimes, but when I can make something so delicious, so amazing at home, I think I might be able to cope with the changes. Even the kids like it! They eat the whole bowl of it, broccoli, bamboo shoots, and all. What’s not to love?
The shrimp is for sure one of the things that adds character to this dish and makes it so tasty. Well, the shrimp AND the sesame oil. The flavors are so bold and inviting, which makes it a meal that will have everyone coming back for more!
Don’t you just want to take a bite? Or seven?
You are absolutely going to love this shrimp stir fry. I promise. This stuff is amazing.
We used snow peas from our garden to make this stir fry. Fresh-picked is always, always the best choice. The baby corn, I’ll admit it, is from the store, but it’s organic and we got it from Whole Foods so…SCORE!
Allow me to walk you through the recipe, as it may seem a little intimidating to some. First, cut up and prep all of your veggies and saute them in sunflower oil (or oil of your choice). Then, cook the shrimp in the frying pan—it only takes 3 minutes. Place all of those veggies (and the shrimp) in a medium bowl and cover it so that everything stays hot. Next, cook your udon noodles according to the package’s instructions. Drain the noodles. Drizzle the sesame oil over the veggies and shrimp and stir to combine.To serve it, place some noodles in a bowl, top it with a lot of veggies and shrimp, and season it with tamari sauce (which you can buy here). And you’re done.
Here’s the recipe:
- 1 teaspoon sesame oil
- 1-3 tablespoons tamari sauce (buy it here)
- 2 carrots, sliced
- 4 stalks celery, sliced
- 6 large mushrooms, sliced
- 1 large onion, sliced
- 4 cloves of garlic, sliced or minced
- 1 (8 oz) can of water chestnuts
- 1 (8 oz ) can of bamboo shoots
- 1 can organic baby corn
- 1 can mung bean sprouts
- 12 oz peeled raw shrimp, thawed (preferably wild-caught)
- 2 (8 oz) bags udon noodles (I used these)
- Once all of your vegetables are sliced up, place them in a large frying pan with about 2 tablespoons of sunflower oil. Saute the vegetables for about 10 minutes, or until the vegetables are tender, but still a little firm.
- Place the vegetables in a medium bowl and cover it so that it stays hot.
- Now cook the shrimp in the frying pan (it'll only take a few minutes) and stir the shrimp in with the vegetables once the shrimp is cooked.
- Drizzle the sesame oil onto the shrimp and vegetables.
- Prepare the udon noodles to the package instructions. Drain and rinse the noodles.
- To serve, place some noodles in a bowl, top it generously with veggies and shrimp, and season it with tamari sauce.