🍤 Shrimp Udon Lo Mein with Ginger-Garlic Sauce & Crunchy Nuts

Prep Time: 10 min

Cook Time: 15 min

Servings: 3-4 meals

Ingredients

• 1 lb raw shrimp (peeled & deveined)

• 1 pack of fresh or pre-cooked udon noodles

• 1 bag of lo mein stir-fry veggies (cabbage, carrots, snap peas, etc.)

• 1 small onion, thinly sliced

• 2-3 garlic cloves, minced

• 1 tbsp fresh grated ginger

• 2 tbsp soy sauce

• 1 tbsp vinegar (rice vinegar or white vinegar)

• 1 tbsp brown sugar

• 1 tsp blackstrap molasses (or regular molasses)

• 1 tsp cornstarch, dissolved in 2 tbsp cold water

• 1 tbsp cooking oil (like avocado or sesame oil)

• Optional: 2 tbsp pine nuts or chopped peanuts (for topping)

Instructions

1. Prep the sauce:

   
   

   In a small bowl, mix together soy sauce, vinegar, brown sugar, molasses, and the cornstarch-water slurry. Set aside.

2. Cook the shrimp:

   
   

   Heat a skillet or wok over medium-high heat. Add a splash of oil and cook shrimp until pink and curled (about 2-3 minutes per side). Remove and set aside.

3. Sauté aromatics & veggies:

   
   

   In the same pan, add a little more oil. Sauté onion for 2 minutes, then toss in garlic and ginger. Stir until fragrant. Add the bagged lo mein veggies and stir-fry for 4-5 minutes until tender but still crisp.

4. Add noodles & sauce:

   
   

   If using fresh udon, run them under hot water to loosen. Add noodles to the pan and pour in the sauce. Toss everything together and let it simmer for 2-3 minutes, allowing the sauce to thicken and coat the noodles.

5. Bring it together:

   
   

   Add the cooked shrimp back to the pan and mix to combine. Remove from heat.

6. Garnish & serve:

   
   

   Sprinkle with chopped peanuts or pine nuts for that perfect crunch. Optionally, top with chopped green onions or chili flakes for a kick.

🍱 Meal Prep Tip:

Divide into containers for 3-4 meals. Keeps well in the fridge for 3 days. Reheat with a splash of water or soy sauce to bring it back to life.