Enjoy the goodness taste of spicy shrimps with noodles and veggies recipes!

Enjoy the goodness taste of spicy shrimps with noodles and veggies recipes!

By avatarcarol88

Spicy Black Pepper Shrimps with Udon Noodles – Noodles and shrimps with lots of yummy veggies and a super delish sauce is the perfect meal for your family.


2 servings of fresh Udon noodles or 8 oz of dry Udon noodles

12 medium shrimps - deveined and shelled

2 tablespoon butter

1 teaspoon sugar

1 teaspoon minced garlic or 2 garlic cloves minced

1 teaspoon fresh ginger grated

1/2 small red onion - thinly sliced

1 cup sugar snap peas

1/2 carrot diced or sliced

1/2 red bell pepper cut into strips

1 cup baby corn cut into 1-inch pieces

salt to taste

For the Sauce

1/2 tablespoon black peppercorns

3 tablespoon of light soy sauce

1 tablespoon rice wine vinegar

1 teaspoon sugar

1 teaspoon oyster sauce 

3 tablespoon water

1 teaspoon cornstarch

Cooking Instructions

- In a large bowl mix the shrimps with 1 tsp sugar and a dash of salt and black pepper. Marinate for 15 minutes.

- In a separate bowl, put all of the sauce ingredients and set aside.

- Blanch Udon noodles in boiling water for about 1-2 minutes or if using dry noodles cook. Drain well and immediately rinse with cold water. Set aside.

- Heat 1 tablespoon of butter in a frying pan or wok on medium heat. Add in the shrimp, and cook on one side until they turn pink. 

- Flip the shrimps over, and cook until pink. Remove shrimps and set aside.

- With the same pan, heat another 1 tbsp of butter on medium heat and saute garlic and ginger until fragrant. 

- Toss in onion and sugar snap peas, and cook for about a minute. 

- Then add in baby corn, carrots and bell pepper and stir-fry for another minute. Add in 1 or 2 tbsp of water if it gets too dry.

- Cook quickly to ensure the vegetables keep their fresh color and are tender-crisp.

- Mix in the Udon noodles and the sauce ingredients. Toss briefly to combine, then add in the cooked shrimp. 

- Turn up the heat and stir-fry the mixture quickly until everything is well mixed.

- Season with salt as needed. Sprinkle a bit more crushed black pepper if desired.

- Serve immediately.

Spicy Shrimps Coconut Milk and Veggies infusion. Big on taste, big on flavor!


2 cups squash, cut into 2-inch chunks

2 cups long beans, ends trimmed and cut into 3-inch lengths

1/2 lb large shrimps (about 7 to 8 pieces), tendrils trimmed

2 to 3 cloves garlic, peeled and minced

1 small onion, peeled and thinly sliced

2 cups coconut milk

1 banana chili

1 tablespoon fish sauce

1 tablespoon vegetable oil

salt to taste

Cooking Instructions

- In a large pot, preheat the oil over medium heat.

- Saute onions and garlic until limp. Add fish sauce and continue to cook, stirring occasionally for about 1 to 2 minutes.

- Pour in coconut milk and add chili. Bring to a gentle boil and continue to cook for about 5 minutes.

- Add squash and cook for about 3 to 5 minutes. Add long beans and continue to cook for another 5 to 6 minutes. 

- Add shrimps and continue to cook for about 4 to 5 minutes or until squash is softened long beans are tender yet crisp and shrimps have changed color. 

- Season with salt to taste.

#asianfood #shrimps #spicy #veggies 

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