Easy veggie shrimp stir fry with Udon

By sheilaolim

Serves 4

The skinny
592 calories per serving, 16.9 g fat (2 g saturated), 62.4 g carbs, 8.6 g fiber, 48.9 g protein

Ingredients

• INGREDIENTS
• 1/2 pound whole-grain udon noodles (or whole-wheat pasta)
• 2 tablespoons olive oil
• 1 1/2 pounds frozen shrimp, deveined
• 1 package (16 oz) frozen stir-fry vegetables
• 1/4 cup almonds
• 1/4 cup sauce used for stir-fry, such as teriyaki, hoisin or soy
• 1/4 cup orange juice
• 1/2 teaspoon cornstarch
• 1/4 cup chopped scallions (optional)
• 1/4 cup toasted sesame seeds (optional)

Preparation

Step 1

PREPARATION
Cook noodles as directed on package. Heat oil on medium heat in a large sauté pan or wok. Cook shrimp until pink, about 5 minutes. Add vegetables and almonds and cook 5 more minutes, stirring frequently. Combine sauce, orange juice and cornstarch in a bowl. Set aside. When shrimp has cooked, add sauce mixture to pan and cook until sauce thickens. Serve hot over udon. Top with scallions and sesame seeds, if desired.