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
- 4 tsp (18 mL) vegetable oil
- 225 g jumbo shrimp, (21 to 25 count), peeled and deveined
- 225 g jumbo scallops, (20 to 40 count), patted dry
- 1 tbsp (15 mL) minced peeled fresh ginger
- 2 cloves garlic, minced
- 2 pkg (each 200 g) fresh udon noodles
- 4 heads Shanghai bok choy, (about 450 g total), cut in 1/2-inch (1 cm) wedges
- 2 cups (500 mL) sliced stemmed shiitake mushrooms
- 1 sweet red pepper, thinly sliced
- 2 green onions, sliced diagonally in 1/2-inch (1 cm) thick pieces
- 2 tbsp (30 mL) oyster sauce
- 1/4 tsp (1 mL) pepper
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.
Source: Canadian Living Magazine, January 2016