Shrimp Udon Stir-Fry with Green Beans, Carrots and Hoisin Soy Sauce

This shrimp udon stir-fry brings together chewy noodles, plump shrimp and colorful vegetables in a savory-sweet sauce made with hoisin, soy sauce, stock and a touch of sugar.

Green beans and carrots add bite, while fresh ginger, garlic and scallions build the aromatic base. Everything comes together in one large pan for a satisfying noodle bowl.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Organic Veggie StockView ingredient guideLike ingredientDislike ingredient

1 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

8 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Cut the green beans into 1-inch pieces. Peel and mince the ginger until you have 1 tablespoon. Mince or grate the garlic. Trim and thinly slice the scallions, reserving some green tops for garnish if desired. Peel the carrot, halve it lengthwise, then slice into thin half-moons.
2. Heat the vegetable oil in a large, tall-sided pan over medium-high heat. Add the green beans and toss until slightly softened, 3 to 4 minutes.
3. Add the carrot to the pan and continue tossing until the vegetables are tender, 3 to 4 minutes more. Season with salt and pepper.
4. While the vegetables cook, stir together the soy sauce, organic veggie stock, hoisin sauce, sugar and 1/4 cup water in a small bowl.
5. Rinse the shrimp and pat dry with a paper towel. Add the shrimp, ginger, scallions and garlic to the pan with the vegetables.
6. Cook, tossing, until the shrimp are nearly opaque and firm, 1 to 2 minutes. Season with salt and pepper.
7. Pour the sauce into the pan and cook until it reduces slightly, 2 to 3 minutes.
8. Add the udon noodles and cook, tossing often, until the noodles are tender and chewy, 3 to 4 minutes. If the noodles do not loosen or the pan looks dry, add a splash of water.
9. Taste and season with additional salt and pepper as needed. Divide the shrimp udon stir-fry between bowls and top with reserved scallion greens, if using.

Recipe Tips

FAQ

How do I know when the shrimp are cooked?

The shrimp should be nearly opaque and firm before the sauce is added. They will finish cooking as the sauce reduces and the noodles are tossed in the pan.

What should I do if the udon noodles will not separate?

Add a splash of water to the pan and continue tossing. The extra moisture helps loosen the noodles and keeps the sauce from drying out.

Can I make the sauce before cooking?

Yes. Stir together the soy sauce, veggie stock, hoisin sauce, sugar and water in a small bowl before the shrimp goes into the pan so it is ready to add quickly.