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  • 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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The recipe was originally published as Spicy Udon Noodles with Shrimp on

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