Spicy Udon Noodles with Shrimp

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 7 mins

Shrimp, ginger, orange and herbs—luxurious spa cuisine.

Spicy Udon Noodles with Shrimp
Mark Boughton Photography / styling: Teresa Blackbutn

This recipe, an instant hit with Lake Austin Spa Resort guests and staff alike, has just enough heat to get your attention. It is a multicolored and many-textured mosaic of quickly cooked fresh vegetables doused in a pungent Asian sauce before being tossed with fresh herbs, chewy noodles and crunchy toasted peanuts.


Grated rind and juice of 1 orange or tangerine
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 teaspoons Asian chile paste
1 1/2 teaspoons sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon roasted sesame oil
1 tablespoon canola oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
6 cups mixed cut raw stir-fry vegetables (broccoli, bok choy, green onion, red bell pepper)
8 ounces shrimp, peeled
3 cups cooked udon noodles
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leave
2 tablespoons chopped dry-roasted peanuts


  1. Combine orange rind and juice, hoisin sauce, soy sauce, chile paste, sugar and vinegar in a bowl; set aside.
  2. Combine sesame oil and canola oil in a skillet; heat over high heat. Add garlic and ginger and stir-fry until they begin to color. Add mixed vegetables and shrimp and continue cooking 1 to 2 minutes.
  3. Add noodles and reserved sauce. Cook 1 minute. Add basil, mint and cilantro; toss to mix. Serve hot; garnish with peanuts.

Recipe by Terry Conlan



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