Shrimp Lo Mein with Udon Noodles, Green Beans, & Carrots

Udon noodles lend themselves naturally to stir-frys. Because they’re thick and chewy, they do a great job of soaking up the sauce (here, that’s a mix of hoisin and soy). All that’s needed to make a recipe like this complete is a mix of veggies and a hearty protein; we’re providing you with crisp green beans, crunchy carrot, and perfectly plump shrimp.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a drizzle of oil in lg., tallsided pan over med.-high. Add green beans and toss until softened slightly (3-4 min.) Add carrot; toss until both are fully tender (3-4 min.). Season with salt/pepper.

Step 2

While veggies cook, stir together soy sauce, stock concentrate, 1T hoisin sauce, 2t sugar, and ¼C water in sm. bowl.

Step 3

Rinse shrimp and pat dry with a paper towel. Add shrimp, ginger, scallions, & garlic to pan with veggies. Cook, tossing, until shrimp are nearly opaque and firm (1-2 min.) Season with salt/pepper.

Step 4

Stir sauce into pan and let reduce slightly (2-3 min.) Add udon noodles and cook, tossing frequently, until tender and chewy (3-4 min.) (TIP: If noodles won’t loosen up or sauce seems dry, add a splash of water.) Season with salt/pepper.

Step 5

Divide lo mein between bowls, sprinkle with reserved scallion greens, & serve.

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