Craving noodles but don’t want to eat a noodle soup in a hot and humid weather, a stir fry will be a better option. Minnesota is known for its below zero temperatures and snowy days, but what many don’t realize are it’s hot and humid summer season that can reach the upper 90’s and even beyond scorching 100 degree temperatures. Don’t let Minnesota fool you about what it’s known for, summers here feel like the Bahamas, literally. So for hot summers like these, here is an alternative to hit that noodle craving in a one pot dish.
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Preparation time: 10-15 minutes | Cook time: 10-15 minutes | Serving Size: 2
- 1 serving of Udon Noodles (typically any brand will do)
- 2-4 cups of water
- 1/2 an onion (fresh)
- 1 bunch of kale (fresh)
- 1 handful of cilantro (fresh)
- 2-3 stalks of green onion (fresh)
- 1 small handful of dill (fresh)
- 8-9 baby bella mushrooms (fresh)
- 1/2 red bell pepper (fresh)
- 1 stalk of celery (fresh)
- 1-2 handfuls of wild caught uncooked deveined and peeled shrimp (fresh or thawed)
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon black bean garlic sauce
- 1-2 tablespoon of soy sauce
- 1 teaspoon of spicy chili oil
- Wood cutting board
- Chop knife
- Half baking sheet
- Heat resistant strainer
- Stainless steel mixing bowl
Preparation (10-15 minutes)
- Peel the outer layer skin and dice the onion and set it aside. I like to set my diced and chopped veggies on a baking sheet.
- Rinse and chop kale in a small strips and set it aside on the baking sheet.
- Rinse and chop cilantro and set it aside on the baking sheet.
- Rinse and chop green onion and set it aside on the baking sheet.
- Rinse and chop dill and set it aside on the baking sheet.
- Rinse and chop the baby bella mushrooms and set it aside on the baking sheet.
- Rinse, de-seed and slice the red bell pepper in thin small slices and set it aside on the baking sheet.
- Rinse and chop the celery in a diagonal angle and set it aside on the baking sheet.
- Optional: Rinse and chop the shrimp into small pieces and set it aside on the baking sheet. If you would like to cook the shrimp in whole you can rinse and skip the chopping process.
- Boil water in a saucepan and then add udon noodles. Once udon noodles are semi-soft, drain the udon noodles in a heat resistant strainer, and set it aside over a stainless steel mixing bowl to continue straining the excess water.
Direction (10-15 minutes):
- Drizzle extra virgin olive oil in the saucepan over medium to high heat.
- Once the extra virgin olive oil is hot, add the shrimp and stir until pink and then set it aside.
- Drizzle more extra virgin olive oil in the same saucepan and add onions, red bell pepper, and celery to cook for 3-5 minutes. Tip: when cooking the vegetables, it’s best to cook the dense vegetables first to allow enough cooking time to soften before adding other soft vegetables.
- Once the onion, red bell pepper, and celery are semi soft and then add the baby bella mushrooms. Tip: Feel free to add splashes of water to help cook the baby bella mushrooms faster.
- Add the cooked shrimp, kale, cilantro, green onion, dill and the softened udon noodles and stir.
- Then add the black bean garlic sauce and stir. Note: Feel free to add more if you would like more of the flavor, I must add that a little goes a long way.
- Optional: Add soy sauce and spicy chili oil to a more salty and spicy flavor to the mix and stir.
- Plate it and serve.