Udon stir-fry : Welcome to my latest addiction! Let me count the ways I love you.
The highlights of this first week of January have been a few. A couple of lazy mornings, snuggled up tight with my babies under the red cashmere throw I got last Christmas. We make it work the 4 of us, because really you either share, or you get kicked out from under the goats, and believe me nobody wants to be that one.
The last handful of tomatoes and basil from the garden, before that freezing cold night took their breath away. But it was amazing while it lasted.
A box of Belgian chocolates from my friend Julie: dark chocolate, sea salt and caramel swept me off my feet. Shocker ! Those were great for 2 days, while they lasted as well.
A vintage European Christmas tree topper I found in clearance, charming winter silverish white with delicate specks of glittery dust. Speaking of trees, Ive been planning to undress it 3 days ago but It turns out I just can’t let go of the magic quite yet. Maybe tomorrow…or next week…not sure, we will wait and see..
Finally, this bowl of Shrimp Teriyaki Udon Stir-Fry. Let me take that back, a few bowls of udon stir-fry .Usually it’s just the thing I throw together on a busy workday. It happens when I find myself immersed in whatever it is I’m working on at the moment, and I completely space out until 4 o’clock when hunger hits me like a ton of bricks. So i try to throw in there everything that screams healthy to me that might be renting space in my refrigerator drawers that day.
This udon stir-fry changes with the seasons. Sometimes it’s just a few broccoli florets and a couple of wild mushrooms, crack an egg on top and load up on herbs from the garden. Yesterday I had everything tough, except a nice red chile pepper to slice up on top of my otherwise perfect udon stir-fry bowls.
If teriyaki is not your favorite, I bet you’d like this healthy stir fry sauce you can make in no time. But at least for now, around the shack it’s all about those teriyaki udon stir-fry noodles! Yum!
- 8 oz brown rice udon noodles organic
- 1/2 c island teriyaki sauce + more to your liking
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sesame or olive oil + more if needed
- 1 lb wild shrimp cleaned and peeled
- 4 oz wild mushrooms like shiitakes & your favorites
- 1/2 bell pepper sliced
- 8 oz baby broccoli optional
- 4 oz snow peas
- 2 scallions sliced
- 3 cloves garlic grated
- 1 tbsp ginger root grated
- 4 eggs organic free range
- 1 tbsp sesame seeds
- 1 green or red chile pepper sliced
- 1/2 c reserved pasta water the water the noodles cooked in
Bring a pot of water to a boil and cook the udon noodles following directions on the package. About 6 minutes. Drain the noodles and reserve some of the cooking water.
Meanwhile, in a large wok or extra large stainless steel skillet over medium high flame add a good drop of the oil, just enough to coat the bottom of the pan. Throw in the mushrooms and move them around the pan with a wooden spoon, stir fry for about 2 minutes until they start to get a little color, while making sure not to burn them.
Add the bell peppers and cook an addition minute while constantly stirring them around while they cook. Add the baby broccoli to the pan together with another drop of oil if necessary to coat the veggies. Cook for about 3-4 minutes then add the snow peas. Stir fry an addition couple of minutes until desired tenderness is achieved but the broccoli and snow peas are sill a nice bright green color. Stir in the ginger and garlic and give everything a nice toss to mix well. Transfer to a dish and keep warm.
Pour in the teriyaki sauce and rice vinegar over the shrimp and toss to coat well. Add a little more oil to the wok or skillet and throw in the shrimp. Stir fry until the shrimp curls up and turns pink, a minute or so.
Add a splash of the reserved pasta water to thin out the sauce to your liking. Adjust seasonings to your taste with soy sauce.
Add the cooked udon noodles to the pan with the shrimp and teriyaki sauce. Toss to coat well all over and finish with a drizzle of sesame or olive oil. Add the stir fried vegetables back to the pan with the noodles and let them sit while you work on the eggs.
Crack the eggs in a small skillet with a pinch of sea salt, scrabble them together in the pan and cook to your desired taste.
Spoon the Udon noodles into bowls, top with a bunch of the veggies, shrimp and some of the scrambled eggs. Serve hot garnished with the scallions on top and a nice sprinkling of sesame seeds. Top with a few slices of red chile pepper for extra spiciness .