Asian markets are jammed with many different noodle varieties. We've opted for a thick noodle for this quick stir-fry dish, but you can use other varieties for a different texture. Just be sure to cook the noodles until just a few minutes shy of being done; they will continue to cook while being stir-fried.
SHRIMP AND SHIITAKE NOODLE STIR-FRY
As with all stir-fries, which by definition are cooked fast and at a high heat, it's best to prep all of your ingredients and have them near the stove before you begin cooking.
Start to finish: 30 minutes
2 tablespoons sesame oil
1 small sweet onion, sliced
7 ounces shiitake mushrooms, stems removed, thinly sliced
1 red bell pepper, cored and thinly sliced
9 1/2-ounce package thick Asian-style noodles, such as udon
1 pound small shrimp, cooked and peeled
2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame seeds
1/4 cup thinly sliced scallions
Bring a large saucepan of water to a boil.
While the water heats, in a large deep skillet or a wok over medium-high, heat the oil. Add the onion and saute for 4 minutes, or until tender. Add the mushrooms and cook for 6 to 7 minutes, or until browned and tender. Add the red pepper and cook for 2 minutes.
Just after adding the red pepper to the pan, add the noodles to the boiling water. Cook for 2 minutes, or until just al dente.
After 2 minutes, use tongs to pull the noodles out of the boiling water and add directly to the wok. Add the shrimp, oyster sauce and soy sauce, then toss well. Cook until heated through and the noodles have finished cooking, about another 3 to 4 minutes. Toss with the sesame seeds and scallions.
Nutrition information per serving: 500 calories; 110 calories from fat (22 per cent of total calories); 12 g fat (1.5 g saturated; 0 g trans fats); 170 mg cholesterol; 62 g carbohydrate; 6 g fiber; 6 g sugar; 36 g protein; 970 mg sodium.
EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo