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Udon with Shrimp and Vegetables

Whip up a mouthwatering Asian-style dish for dinner! Udon with shrimp and vegetables is a stir-fry with plenty of East Asian character. It's not hard to make — the key is to prep all the components ahead of time. The dish has a rich seafood flavor, and the mix of add-ins makes every bite bright and lively.

MarinochkaAuthor avatar
Recipe author
Udon with shrimp and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 11 g
Fats 6 % 2 g
Carbohydrates 64 % 23 g
143 kcal
GI: 17 / 78 / 4
  • Prep your ingredients first: rinse the green beans, pat them dry with a paper towel, and cut them into long pieces, about 2 inches (5 cm). You can cut them shorter if you like — it's up to you. Wash and peel the ginger root, then finely chop it. Peel the garlic cloves and mince them with a knife. Rinse the green onion, pat it dry, and slice it thinly (set a little aside for garnish if you want). Scrub and peel the carrot, then halve it lengthwise and slice each half into thin planks. Now that everything's prepped, you can start cooking. Set a skillet over medium heat, add the vegetable oil, let it warm up, and add the beans. Cook for 3–4 minutes, stirring now and then, until the beans soften a little. Add the carrot, stir, and cook everything together for another 3–4 minutes. Season the beans and carrots with salt and ground black pepper. While the vegetables cook, stir together the soy sauce, broth, and sugar in a small bowl until the sugar fully dissolves. Rinse the shrimp under running water and pat them dry with paper towels. Add them to the skillet with the vegetables, along with the sliced green onion and the minced garlic and ginger. Cook, stirring, for 1–2 minutes, until the shrimp are nearly done. Season again with a little salt and pepper. Pour the soy sauce and broth mixture into the pan, stir, and cook for 2–3 minutes. Add the noodles and cook, stirring often, for 3–4 minutes. If there suddenly isn't enough liquid, add a splash more water. If the noodles aren't done after that time, cook another 1–2 minutes. Season once more with a little salt and pepper — this is a good moment to taste and adjust. The dish is ready; just divide it among serving bowls. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • String beans - 24  kcal/100g
  • Broth - 15  kcal/100g
  • Udon Noodles - 337  kcal/100g

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