by Eat,Knit,Grow
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Eat,Knit,Grow's Notes:
Expand5 cups Low Sodium Chicken Broth Ask a question about this ingredient
1 pound Shrimp, peeled and deveined Ask a question about this ingredient
2 cups Shitake Mushrooms Ask a question about this ingredient
1 bunch Swiss Chard Ask a question about this ingredient
1 tablespoon Vegetable Oil Ask a question about this ingredient
1 Yellow Onion Ask a question about this ingredient
4 garlic cloves Ask a question about this ingredient
2 tablespoons Sriracha Chili Sauce Ask a question about this ingredient
2 teaspoons Curry Powder Ask a question about this ingredient
1 tablespoon Soy Sauce Ask a question about this ingredient
8 ounces Udon Noodles (1 Package) Ask a question about this ingredient
Heat oil over medium-low heat in a large pan or wok
Ask a question about this stepDice 3 cloves of garlic and the onion and put them into the pan. Lightly salt and pepper and add 1 tbsp of chili sauce and 1 tsp of curry powder
Ask a question about this stepBring the stock to a boil in a medium pot, smash the last clove of garlic and add it to the stock, add a tsp of curry powder and a tbsp of chili sauce to the stock
Ask a question about this stepCook the udon noodles for 10-12 minutes in the stock, then remove the noodles from the stock.
Ask a question about this stepAdd the mushrooms and chard to the onions and cook for 3 to 4 minutes until the mushrooms are tender
Ask a question about this stepAdd the shrimp and the soy sauce to the pan. Turn heat to medium high and cook shrimp for 2-3 minutes, stirring occasionally
Ask a question about this stepTo assemble, put 1/4 of the noodles in each bowl and top with a generous scoop of the shrimp and veggie mixture, then top with desired amount of broth. About a cup for soup, or just a few spoonfuls for a stir fry.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
This looks really good. My kind of noodle soup!