Dinner Tonight: Stir-Fry Shrimp with Udon Noodles
Started my day with a light Breakfast of a toasted Healthy Life Whole Grain English Muffin topped
with I Can't Believe It's Not Butter. Also my morning cup of Bigelow Decaf Green Tea. After that I went to Kroger for Mom, just needed a fe items. Back home helped Mom with some laundry and got the leaf blower out to blow out a lot of leaves and small limbs. They are tearing down the woods behind us and it's giving us a mess to clean up! Anyway for dinner tonight I prepared a Stir – Fry Shrimp with Udon Noodles.
I've been wanting Stir - Fry for a while now, so why not tonight! To make this dish I’ll need; 1 – 7oz.
pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).
To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.
In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of
Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.
Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil
KA*ME UDON STIR-FRY NOODLES
Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).