A simple Asian stir fry that even picky-eaters will love!
Ingredients
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)
Instructions
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.