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Udon with Seafood and Vegetables

Make a bright, wonderfully tasty dinner! Udon with seafood and vegetables is a delicious, hearty, and filling dish for a family meal. It's also great for company — it tastes impressive and looks striking and a little out of the ordinary. Best of all, noodles with seafood and vegetables come together fast and couldn't be simpler.

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Udon with seafood 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 20 % 3 g
Fats 13 % 2 g
Carbohydrates 67 % 10 g
59 kcal
GI: 40 / 50 / 10
    1. Prep the ingredients: peel and devein the shrimp if needed, or just use pre-peeled ones; rinse the red and green bell peppers, halve them, scrape out the seeds, and cut out the stems, then slice the peppers into long, narrow strips; rinse the broccoli, break it into florets, and trim the stems a bit; rinse, peel, and cut the carrots into thin matchsticks — you can cut them lengthwise into long strips or cut the carrot into a few pieces first for shorter sticks, whatever you prefer; rinse the green onion, lay it on a clean, dry towel to dry, then chop it for garnishing the finished dish. 2. Set a pot of water on the stove, bring it to a boil, and cook the udon until tender according to the package directions. Drain in a colander, letting the excess water run off, and let the noodles cool. 3. Meanwhile, set a large deep skillet or wok over medium heat. Add the sesame oil and heat it well. Once it's hot, add the peeled shrimp, broccoli florets, carrot matchsticks, and pepper strips. Stir-fry everything together for 5 to 7 minutes, until the vegetables are tender and the shrimp are cooked through (they should turn pink). 4. In a separate medium bowl, combine the sesame oil, soy sauce, and water, then add the brown sugar and cornstarch. Stir everything together well. 5. Pour the sauce into the skillet with the vegetables, bring to a boil, then turn the heat down to low. Add the noodles, sprinkle in half the green onion, and toss. Cook everything together for another 3 minutes, then divide among bowls and serve hot. Don't forget to garnish with the remaining green onion. 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
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Broccoli - 33  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Green onion - 19  kcal/100g
  • Water - 0  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Corn starch - 329  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Udon Noodles - 337  kcal/100g

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