Ingredients
One-pound Udon noodles
1/4 c. sriracha
One lime juice
Three tablespoons low-sodium soy sauce
2 tablespoons sesame or canola oil, split
To prepare, peel and deveine 1 lb. medium shrimp, slice 2 bell peppers, thinly slice 1 small cucumber, and thinly slice 4 green onions, plus additional for garnish.
Sliced limes for serving
Cook noodles till al dente in a large saucepan of salted boiling water. Drain and refill pot.
In step 2, mix Sriracha, lime juice, and soy sauce in a small bowl and leave away.
Step 3: Heat 1 tablespoon oil in a large skillet over medium-high heat.
Plate shrimp after 3 minutes of cooking till pink. Heat remaining 1 tablespoon oil in same skillet.
Cook peppers, cucumber, and green onions for 5–6 minutes, then add shrimp, noodles, and sauce and toss until coated.
Step 4: Serve with lime and green onions.
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