If you love shrimp and you love spice, then this noodle stir fry is the dish for you!
We recommend you use our favorite local sriracha sauce from Kitchen Garden for this recipe!
1 lb. Udon Noodles
1/4 c. sriracha
Juice of 1 lime
3 tbsp. low-sodium soy sauce
2 tbsp. sesame or canola oil, divided
1 lb. medium shrimp, peeled and deveined
2 bell peppers, sliced
1 small cucumber, thinly sliced
4 green onions, thinly sliced, plus more for garnish
Lime wedges, for serving
Cook noodles according to package directions until al dente. Drain and return to pot.
In a small bowl, whisk together Sriracha, lime juice, and soy sauce and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook shrimp until pink, about 3 minutes, then transfer to a plate. In same skillet, heat remaining 1 tablespoon oil. Cook peppers, cucumber, and green onions until tender, 5 to 6 minutes, then add shrimp, cooked noodles, and sauce. Stir until coated.
Sprinkle with green onions and serve with lime wedges.