shrimp veggie noodle bowl

shrimp udon noodle bowl

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You want to be sure to eat this shrimp noodle bowl hot! That means have your bowls, spoons, chopsticks and hungry tummies ready because this recipe takes about fifteen minutes and you’re ready to chow down!

Shrimp Noodle Bowl Marriage

This recipe is really a fusion of Asian and Italian! You’ll see that once your check out the ingredients. Now, I’m not using soy sauce or any hot sauces in this recipe. That’s totally up to you and what your palate prefers. Both can be added after it’s served. The noodles I’m using are Udon, and they’re the prepackaged type. Yes, another time-saving feature that will help you get dinner on the table faster on busy weekday nights.

I love Udon noodles because they’re chewy, soft and hearty. Since they have a neutral flavor, the pick up what’s swimming around with them in the bowl. Udon noodles can be served hot or chilled. Yes, versatile! Now the liquid of this bowl is more creamy and like a gravy, not broth’eeee’ and watery. That’s because we’re using Campbell’s Skillet Sauces Shrimp Scamp  I’ve found this to be a good go to in a pinch and when you’re in a hurry, so you’ll be getting some great flavoring in this pouch.

Since I love ‘bowl’ recipes, here’s one for Mexican Street Pork Fajita Bowl! It’s pretty quick and easy, too!

 shrimp veggie noodle bowl

shrimp veggie noodle bowl

Ingredients

  • 14-16 large shrimp, cleaned, deveined, tail on or off
  • 4 Tbl. butter, salted
  • 1 cup white wine, chardonnay
  • 2 cups chicken stock
  • ½ tsp. sea salt
  • ½ tsp. white pepper
  • 2 tsp. Mrs. Dash Original Blend Salt-Free Seasoning Blend
  • 1 (11 oz.) packet Campbell’s Skillet Sauces Shrimp Scamp
  • 1 bag (16 oz.) Asian vegetables, previously frozen
  • 2 pouches (7.1 oz. each) Kame prepared Udon noodles
  • ½ cup fresh flat parsley, packed
  • 3 green onions, chiffonade slice
  • 1 cup fried onions

Instructions

  • Heat a large cast iron skillet on medium high heat. Add the butter and melt. Turn heat to medium. Add the shrimp, cover and cook about to 90 seconds on each side. Using tongs, remove shrimp to a bowl. Cover the bowl. Set aside. The shrimp will continue to ‘cook’.
  • Add the wine to the hot skillet and deglaze the pan. Add the chicken stock, salt pepper, Mrs. Dash blend and shrimp scampi sauce. Blend well and cook a few minutes. Use a ladle and add about one half cup of this hot mixture to the shrimp. Recover the shrimp.
  • Add the Udon noodles, parsley and gently separate the noodles using a large serving fork (careful not to chop up noodles). Blend into the mixture. Drain the liquid in the shrimp back into this mixture. Increase heat to medium high.
  • Add the somewhat thawed Asian vegetables, blend, cover and let the mixture steam a few minutes to heat veggies. Scoop noodle mixture into bowls and top with equal numbers of shrimp. Garnish with fresh green onions and crispy fried onions.

Notes

If you're going to use soy sauce, consider removing the salt from the recipe until you've tasted it!

To give this shrimp noodle bowl a 'kick' add a dash of Sriracha or Asian Hot Sauce!

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 shrimp veggie noodle bowl

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