Chili Garlic Shrimp Noodles

by 30MinuteMeals
Prep: 10m
Cook: 5m
seafood
Chili Garlic Shrimp Noodles - Image

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Ingredients
Servings:2
1lbudon noodles
10shrimp
1tbspvegetable oil
2tspsesame oil
3garlic
2green onion
1tspred pepper flakes
1tspsugar
1/2tspchicken bouillon powder
1/2tsprice vinegar
2tspdark soy sauce
2tspsoy sauce
1/2tspsesame seeds
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Loosen the noodles

    Soak the udon in hot boiling water just until loosened, about 30 seconds, then drain and set aside. Fresh or refrigerated udon: prep to package instructions.

  1. 2

    Cook the shrimp

    Heat the vegetable oil in a large pan over medium. Add the peeled, deveined shrimp and cook just until pink and curled, 2 to 3 minutes. Pull them out and set aside. Don't overcook them.

  2. 3

    Build the sauce

    Drop the heat to low-medium. Add the minced garlic and chopped green onion and saute 10 seconds until fragrant. Working fast so nothing burns, add the sesame oil, red pepper flakes, sugar, chicken bouillon powder, rice vinegar, and both soy sauces.

  3. 4

    Toss it together

    Add the udon and toss until every strand is coated in sauce. Return the shrimp, toss to combine, and pull the pan off the heat.

  4. 5

    Serve

    Top with sesame seeds and more chopped green onion. Serve hot.

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Chili Garlic Shrimp Noodles

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 5m
Servings: 2

Ingredients

  • 1 lb udon noodles
  • 10 shrimp
  • 1 tbsp vegetable oil
  • 2 tsp sesame oil
  • 3 garlic
  • 2 green onion
  • 1 tsp red pepper flakes
  • 1 tsp sugar
  • 1/2 tsp chicken bouillon powder
  • 1/2 tsp rice vinegar
  • 2 tsp dark soy sauce
  • 2 tsp soy sauce
  • 1/2 tsp sesame seeds

Instructions

  1. Loosen the noodlesSoak the udon in hot boiling water just until loosened, about 30 seconds, then drain and set aside. Fresh or refrigerated udon: prep to package instructions.
  2. Cook the shrimpHeat the vegetable oil in a large pan over medium. Add the peeled, deveined shrimp and cook just until pink and curled, 2 to 3 minutes. Pull them out and set aside. Don't overcook them.
  3. Build the sauceDrop the heat to low-medium. Add the minced garlic and chopped green onion and saute 10 seconds until fragrant. Working fast so nothing burns, add the sesame oil, red pepper flakes, sugar, chicken bouillon powder, rice vinegar, and both soy sauces.
  4. Toss it togetherAdd the udon and toss until every strand is coated in sauce. Return the shrimp, toss to combine, and pull the pan off the heat.
  5. ServeTop with sesame seeds and more chopped green onion. Serve hot.

Notes & Tips

Fifteen minutes, one pan, and dinner's done. A few things that matter: pull the shrimp the second they curl and go opaque, because they'll keep cooking off the heat and rubbery shrimp ruins the whole thing. Have every sauce ingredient measured and standing by before the garlic hits the pan, because the sauce goes together in seconds and burnt garlic is a do-over. No udon? Lo mein, ramen, or even spaghetti cooked to the box will do the job. The chicken bouillon is the quiet MVP here, so don't skip it. Want it hotter, double the red pepper flakes.