Garlicky Shrimp with Udon Noodles

Sauté shrimp with garlic and ginger with pantry staples for a quick mid-week dinner.

Garlicky Shrimp with Udon Noodles

Photo: Gerri Photography

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  • 2-4 cloves garlic, finely chopped
  • 4 tbsp dark soy sauce
  • 2 roma tomatoes, seeds removed, chopped very fine (or 1 tbsp tomato paste)
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 14 oz package of spelt flour udon noodles (linguine is a good substitute)
  • 1 tbsp vegetable oil
  • 1 bunch green onions, finely sliced
  • 24 shrimp, shelled and deveined
  • salt and pepper for seasoning
  • 2 Thai chilies, seedless, finely chopped (optional)
  • 3 tbsp fresh ginger, finely chopped
  • 2 carrots, sliced thinly with peeler
  • 1 red pepper, cut into thin strips
  • 1 cup bean sprouts for garnish
  • chopped coriander for garnish


  1. In a small bowl, combine garlic, soy sauce, chopped tomatoes, vinegar, and sugar. Set aside.
  2. Bring large pot of salted to water to rolling boil. Cook the noodles following package instructions.
  3. Once cooked, strain noodles and rinse with cold water to stop cooking process. Set aside.
  4. Season shrimp with salt and pepper. In a large pan or wok, heat vegetable oil over medium heat, then quickly stir fry the shrimp for approximately 1 minute each side. Remove shrimp and set aside.
  5. Add green onions to the pan, and stir-fry until they begin to wilt.
  6. Add ginger and chili peppers (if using). Cook for a few seconds; add carrots and red pepper. Stir-fry for 2 minutes, until peppers begin to soften.
  7. Add the reserved sauce to the pan and stir until well combined. (If sauce is too thick, add water.)
  8. Add the shrimp and noodles, toss to coat and heat through.
  9. Serve immediately and garnish with bean sprouts and coriander.
  10. Serves 4.

Author: Jan White

Jan White is a great chef as well as mom to two industrious little boys.

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