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 to your stir-fry for a one-pan dinner that's ready in no time.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined.
Tip from The Test Kitchen: For best results, pat the shrimp and scallops dry with paper towel before cooking.
Nutritional facts per serving: about
- 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
%RDI
- Iron 23.0
- Folate 29.0
- Calcium 14.0
- Vitamin A 59.0
- Vitamin C 162.0
