Udon Noodle Bowl with Shrimp and Veggies

Sometimes the stress of the holidays or just daily life can be overwhelming and drag down your defenses. This often leads us to eat the wrong things, which can weaken our immune system even more.

A great way to recharge your system is a bowl of my ramen-style udon noodle bowl recipe. It’s packed full of veggies and protein and can be customized a lot of different ways, to suit your personal taste. If you’re ever looking for a clean-out-your-fridge recipe, this is a good one. You can even make this vegetarian by adding tofu instead of shrimp.

The key to this dish is to really pack it full of a big variety of your favorite veggies and use a good-quality broth. I typically have homemade broth on hand, but you can certainly use store-bought instead.

Also, feel free to change up the noodles. I’ve used soba noodles in this dish and they’re also very good. Soba noodles can be a great gluten-free option, but you have to check the ingredient lists because some of them still contain wheat. Rice noodles or vermicelli are also options.

Also, I add white miso paste and wakame to my bowls when I have them on hand, as they both add great, healthy benefits. They’re not necessary though, so if you don’t have them, don’t sweat it. There’s really no hard and fast rules to my Asian-inspired bowls, I just like to have fun with them and see how deliciously healthy I can make them.

Of course, if you like things hot, this is a great dish for adding a little fire. You can add some hot peppers in the veggie mix or just drizzle a little of my hot chili oil over the top of it before serving.

Udon Noodle Bowl with Shrimp and Vegetables Recipe

• 1 10 oz. package of udon noodles, cooked according to package directions
• 12 oz. large raw shrimp, thawed, if frozen and shelled and deveined
• 2 tablespoons olive oil
• 6-8 cups fresh vegetables – here are the ones I used here:
  • 2 large cloves garlic, minced
  • 1/2 medium onion, sliced
  • green cabbage, sliced
  • red radishes, sliced
  • 5-6 stalks asparagus, sliced
  • 8 baby carrots, julienned
  • 5 portobello mushrooms, sliced
  • 2 broccolini stalks, sliced
  • 4 small sweet red bell peppers, sliced
  • 1 medium celery stalk, sliced
  • 1 cup (loosely packed) fresh spinach
  • 6 scallions, sliced (plus more for serving)
• 4 cups good-quality vegetable broth
• 4 cups water
• 1/4 cup wakame, reconstituted in a cup of hot water
• 1 generous tablespoon white (Shiro) miso paste
• 1 teaspoon sesame oil
• for serving:
  • fresh cilantro, chopped
  • scallions, sliced
  • boiled eggs, peeled and halved
  • hot chili oil (optional)

Cook the noodles, drain, rinse with cool water (to stop the cooking process) and set aside.

Grill the shrimp in a hot grill pan or under the broiler just until they’re pink, turning once halfway through cooking time. Set aside.

Heat olive oil in a large stockpot over medium heat, Add garlic and regular onions and cook just until they start to soften, about 3 minutes. Increase heat to medium-high, add the rest of the fresh vegetables and cook just until they all start to soften a bit, about 5 minutes. Stir the veggies often, so they don’t burn.

Add broth and water. Bring to a boil, immediately reduce heat to medium and simmer about 20 minutes. The veggies should be tender but not mushy.

Add cooked shrimp, wakame, miso pasted and sesame oil, bring back to simmer and remove from heat.

Serving:

Scoop a cup and 1/2 of noodles into each bowl. Ladle hot shrimp and veggie mixture over noodles, being sure to include some of the broth.

Top each bowl with 2 egg halves and a generous sprinkling of fresh cilantro and sliced scallions. Drizzle a teaspoon or so of hot chili oil (if using) over everything and serve.

I love my veggie broth bowls and think you will, too! I have to emphasize that you can customize this to your tastes and/or what you have on hand.

All kinds of proteins work well in these bowls – think beef, turkey, chicken, shredded pork, tofu, tempeh, firm white fish, scallops, salmon, etc…play around with it and see what combo you like best. Try adding beans, if you love them. I especially love this dish with a poached egg in it, so be sure and give it a try if you enjoy poached eggs. And don’t ever be afraid to use leftovers in this recipe; in fact, it’s a perfect vehicle for your leftover proteins and veggies.

The types of veggies you use are limited only by your imagination, so load up on your favorites.

This recipe may sound like a lot of ingredients and it is, because of all the veggies, but trust me, it’s all prep time. This is a great example of mise en place, meaning you have everything in its place and ready to go. Once the veggie prep is done, this noodle bowl dish comes together pretty quickly.

These udon noodle bowls are calling your name..do not ever, ever be afraid to play with your food.