Teriyaki Shrimp Stir Fry With Veggies and Udon Noodles

1. This is the easiest way to peel the shrimp which i have using for a long time.
2. Start with the back of the shrimp and separate the outer shell, and pull the shell down the bottom.
3. To release the tail, pinch the longer side of the tail to break the shell and literally pull it down the tail. This will ensure you don’t break the tail meat as you remove the shell.
4. Sometimes, you’ll notice a black line down the back of the shrimp. This is commonly known as the vein, which is a nice way to term the digestive tract of the shrimp. If you see this, please don’t eat it. Simply rinse the shrimp in cold water and remove the vein.

Stir frying is a Chinese cooking method where the ingredients, such as meat and vegetables, are cooked in very hot oil in a wok, continually stirring the veggies. You get the “stir” from stirring, and “fry” by frying the veggies! Because the heat is so high, everything cooks extremely quickly, so you just dump and cook!

Maybe the high heat is intimidating to you. Don’t worry about it! Just know that stir fries are very active dishes, meaning you can’t divert your attention elsewhere! As long as you focus throughout the cooking time, you’ll be fine! Just keep stirring and monitor the cooking of your veggies.

In addition to monitor how ingredients transform to dishes, stir fry’s help depict the time saving’s achieve by preparing your ingredients ahead of time.

Also, various techniques such as preparing sauces, cutting vegetables are also great ways to get more confident and feel at home in your own kitchen.

Yes, I’d say that a homemade stir fry is! The take-out stir fries are known to be unhealthy because they use a lot of oil, and they tend to deep fry the veggies and proteins.

When you make a homemade stir fry such as this one, we’re not using much oil. You need just enough to cook the veggies and the protein.

My goal with these beginner recipes is to show you how to make well-balanced, nutritious recipes. I also want to show you different cooking techniques so that you’ve got a great toolbox of strategies depending on what you’re craving!

This stir fry recipe has a good balance of protein from the shrimp and a variety of healthy veggies that come from the fresh vegetables you’re using as well as the variety that’s found in the vegetable medley. The udon noodles help give body to the dish and fill you up!

We’re also making our own sauce. What’s great about making your own sauce is that you control what’s in it! As you get more experienced in cooking, you can judge whether there’s too much or too little of an ingredient, and adjust it to your tastes. The take-out stir fries are also loaded with sodium and MSG. You need some salt in order to bring out the flavors from the ingredients. However, you’ll be using just enough for flavor but not so much to mess with your body!

Sure! As I mentioned earlier, I’m using some fresh veggies so you can learn how to chop them if you never have before, so I put those in as an opportunity to learn.

I’ve seen frozen sliced peppers at the grocery store before but I’ve never tried them myself, so I can’t guarantee the flavor will be the same. However, I’ve had frozen broccoli, and I find that when it cooks it becomes too soft and doesn’t have the same flavor and crunch as fresh broccoli.

On the other hand, if you’re cooking for yourself and you’re worried about having fresh produce spoil I totally understand. Just keep these points in mind. If you have any additional questions please let me know in the comments or by reaching out on any social media platform and I’ll be happy to give you more insight!

A wok is essential if you are looking to incorporate stir fry’s on a more frequent basis. However, I understand if you want to dip your feet in the water first before diving into the world of stir fry’s. The next best alternative would be a heavy bottom, stainless steel pan. This will help ensure the pan can withstand high heats and maintain it evenly to deliver a well cooked stir fry.

Sure! Although I love a stir fry fresh and hot out of the pan, you can easily meal prep a stir fry, if you are really short on time. That way, you’ll have a healthy, well-balanced meal ready for you to simply heat up for a few days. This recipe is easily scalable, so if you want to make more to save for later, then do so! Keep in mind, that the veggies will probably become limp as it cools down and soaks in the sauce.

However, note that the udon noodles will absorb the sauce if you store everything together. I would recommend you cook the shrimp and veggies, and then prepare the noodles fresh when you want to eat. They only take about 3 minutes to cook! On the other hand, if you don’t want to cook the noodles fresh, then store the noodles in a separate container so that the veggies and shrimp stay saucy.

No, I didn’t make this stir fry recipe spicy. We use Chinese 5-Spice to season the veggies, but it’s not particularly spicy. One trick that I like to use to make my sauce spicier is adding a little bit Chili Garlic Sauce into the sauce mixture. You could also sprinkle some chili flakes for even more taste.

You can! Other noodles that cook quickly include egg noodles, rice noodles and vermicelli. However, these noodles are thinner than udon noodles. What I like about udon noodles is that they are very thick and they absorb the sauce nicely and add some body to the dish, nicely complementing the broccoli.

All the ingredients in this stir fry are vegetarian except for the shrimp, and vegan except for the shrimp and honey. To make it vegan but still have your protein, substitute the shrimp with tofu, and replace the honey with maple syrup. Cook tofu by boiling it first, then continue the cooking process as described, replacing the shrimp with tofu and following the same steps.