Stir-Fried Seafood Udon Noodles | Canadian Living
For nights when you're low on time, udon noodles are a great ingredient to have on hand because there's no need to boil them in a saucepan; simply separate the noodles by hand, then add them directly...
Ingredients
- 4 teaspoons vegetable oil
- 225 g jumbo shrimp (21 to 25 count), peeled and deveined
- 225 g jumbo scallops (20 to 40 count), patted dry
- 1 tablespoon minced peeled fresh ginger
- 2 cloves garlic minced
- 2 pkg (each 200 g) noodles
- 4 heads bok choy (about 450 g total), cut in 1/2-inch (1 cm) wedges
- 2 cups sliced stemmed shiitake mushrooms
- 1 sweet red pepper thinly sliced
- 2 green onions sliced diagonally in 1/2-inch (1 cm) thick pieces
- 2 tablespoons oyster sauce
- 1/4 teaspoon pepper
- Fibre 4 g
- Sodium 638 mg
- Sugars 3 g
- Protein 25 g
- Calories 316.0
- Total fat 7 g
- Potassium 833 mg
- Cholesterol 78 mg
- Saturated fat 1 g
- Total carbohydrate 41 g
- Iron 23.0
- Folate 29.0
- Calcium 14.0
- Vitamin A 59.0
- Vitamin C 162.0
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