As runners, we can burn through some carbs. They’re fuel for our brain and our body, and keeping those furnaces stoked can be a task. Dialing in a pre-run or pre-race dish that sits well can present its own set of challenges. Enter the old standby: pasta. We’re fans, of course. But even the Italian in us can get bored with it.
In part of an occasional series with our friends who know a LOT about food, we went in search of a dish that was easy to make, well-balanced, and adaptable to dietary differences and tastes. So we called Rhonda Stewart, Senior Instructor in the College of Culinary Arts at Charlotte’s Johnson & Wales University. She’s got more letters of certification behind her name than a can of alphabet soup. Trust us, she’s good. And so is her recipe for Yaki Udon Noodles with Stir-fried Veggies and Shrimp
Yaki Udon Noodles with Stir-fried Veggies (and protein of your choice)
Yield: 4 servings
Ingredients
- Udon noodles, 4 servings
- 2 Tbsp., divided Cooking oil
- 1 pound Shrimp, tofu (or thinly sliced chicken, pork, or extra vegetables)
- 1 medium yellow onion, thinly sliced
- 4 cloves arlic, fresh, minced
- 1 cup cabbage, green, shredded
- ½ cup carrots, thinly sliced
- 1 cup mushrooms- cremini or button, thinly sliced
- 1 cup croccoli, cut into florets
- ½ cup peppers – red, yellow, or green, thinly sliced
- 1 Tbsp. fish sauce or oyster sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
- 2 Tbsp. brown sugar
- 3 Tbsp. Korean BBQ Sauce
- 1 Tbsp. sesame oil
- 2 Tbsp. sesame seeds, toasted
- 4 Scallions, thinly sliced
Method of Preparation:
- Season shrimp or your choice of protein with salt and pepper.
- Combine all sauce ingredients in a small bowl: fish sauce, soy sauce, mirin, brown sugar, Korean BBQ sauce, and sesame oil. Set aside.
- Follow the package directions for the udon noodles. Rinse with cool water. Drain.
- Heat wok or large skillet over medium-high heat. Add 1 Tablespoon oil. Sauté shrimp (or another protein choice) until opaque and firm. Set aside.
- Add the remaining oil to the wok/skillet. Add onion and garlic, cooking until aromatic.
- Add cabbage, carrots, mushrooms, and broccoli, stirring and cooking until tender-crisp. Add peppers, and continue stirring for 1 minute.
- Add reserved noodles and sauce mixture to the wok, stirring until combined.
- Add reserved cooked protein to the wok, bringing to a boil.
- Immediately portion to plates or a serving platter.
- Garnish with scallions and sesame seeds. Enjoy!
Note: We substituted the 2 Tbsp rice vinegar and 2 tsp sugar for the mirin, since we didn’t have any on hand. We also chose purple cabbage and Japanese BBQ sauce, just because we prefer them.
