Good to Make Ahead

One-Pot Shrimp & Udon Noodles

with Peanuts & Mint

25 MIN

4 Servings

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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For quick cooking (and easy cleanup!), you’ll make this dish all in one pot by bringing together tender noodles, bites of shrimp, and crisp carrots with an umami (or savory) sauce of sesame oil, worcestershire, and soy sauce.

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Nutrition

PER SERVING
Calories

490 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
1 lb Fresh Udon Noodles (Previously Frozen)
½ lb Cremini Mushrooms
¾ lb Carrots
1 Lime
1 bunch Mint
3 Tbsps Roasted Peanuts
2 Tbsps Vegetarian Worcestershire Sauce
2 Tbsps Soy Sauce
1 Tbsp Sugar
1 Tbsp Sesame Oil

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel the carrots; thinly slice on an angle. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a bowl. Roughly chop the peanuts. In a bowl, whisk together the soy sauce, sesame oil, worcestershire sauce, sugar, and 1/4 cup of warm water until the sugar has dissolved.

2 Cook the vegetables:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened.

3 Add the shrimp:

Add the seasoned shrimp to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque.

4 Finish & serve your dish:

Using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through and the shrimp are opaque and cooked through. Turn off the heat. Stir in the lime zest and lime juice. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts and mint leaves (picking the leaves off the stems and tearing just before adding). Enjoy!

5 Make ahead modifications:

Prepare as directed. Transfer the finished noodles to an airtight container; cool, uncovered, then cover and refrigerate. Refrigerate the mint sprigs. Transfer the peanuts to a zip-top bag; set aside. When ready to serve, add 2 tablespoons of hot water to the finished noodles; stir to loosen the noodles (if they’re still sticking together, add up to 2 additional tablespoons of hot water). Serve as directed in Step 4. Enjoy!