Stir-Fried Seafood Udon Noodles
Studies have shown that consuming seafood regularly is great for your heart, brain and eye health. This is an easy and flavorful recipe to have your seafood twice a week! This recipe can also be enjoyed by someone who has kidney disease and needs to watch their sodium and potassium intakes! Enjoy!
<INGREDIENTS> Serves ~5
-3 oz sliced white mushrooms
-8 oz sliced carrots
-1/2 bag Trader Joe’s seafood blend
-12 oz sweet mini peppers chopped
-1/2 pack dried udon noodles (I used Tobikiri Udon 山形のとびきりうどん – can be found in Japanese supermarkets)
-4 oz green onions chopped
-1 tsp low sodium soy sauce
-black pepper
-olive oil
<DIRECTIONS>
1. Cook the dried udon noodles in a pot of boiling water. Cook the noodles until al dente texture (about 3 minutes, cook longer if you prefer a softer noodle texture). Drain the hot water and then rinse the cooked noodles in cold water to prevent them clumping together. Set the cooked noodles aside.
2. Meanwhile, in a large sauté pan, heat oil over medium heat, add in sliced carrots and mushrooms, stir-fry for about 1 minute or until fragrant, then add in the seafood blend, stir-fry until shrimps are half pink. Then, add in sweet mini peppers, 1 tsp low sodium soy sauce, black pepper, and ~1/2 cup water, stir-fry until shrimps are fully pink.
3. Add in the cooked udon noodles into the sauté pan. Stir-fry for about 2 minutes or until all the ingredients are mixed well and the noodles are coated in sauce. Lastly, add and mix in chopped green onions. Top with more green onions before serving.
Happy eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!