Recipe by nikkiroony
Low sodium, low fat, no cholestral main dish developed recipe, looking at what was on hand and following Dr's orders for a healthy heart
Top Review by Sugarpiehoneybunch
This recipe was a disaster when it came to flavor. I understand low sodium, I really do. But, all I could taste was vinegar. I had to make quite a lot of changes as I was cooking it so it tasted like something besides vinegar. I cooked my noodles according to the pkg directions which was for 5 mins. not 12. I added garlic powder, sesame oil, lite soy sauce, fresh ground pepper, a bottle of clam juice and the vinegar still overpowered the dish. Also, this made enough for 6 people and I picked through and got the shrimp and vegetables and threw out the extra udon. I knew as I was cooking this that it was going to be a waste of wonderful shrimp, and I am sorry to say I was right. I like low-fat, low-salt as much as the next person but this was too extreme and had no flavor. Oh yeah, except for the vinegar.
- 6 ounces udon noodles
- 6 cups water
- 1 tablespoon olive oil
- 1⁄4 lb long beans or 1⁄4 lb green beans, sliced to 1 inch pieces
- 1 small carrot, sliced thin
- 3 large broccoli florets, bite size
- 1⁄2 zucchini, sliced
- 2 leeks, sliced thin (white part) or 1⁄2 white onion
- 1 (3 ounce) can bamboo shoots, drained
- 1⁄4 cup rice wine vinegar
- 1⁄2 cup low sodium chicken broth
- 1⁄2 lb prawns, 40-51 count
Directions See How It's Made
- Bring water to boil, add noodles, cook 12 minutes, drain and reserve.
- add oil to skillet (non-stick) over medium high heat.
- reduce to medium heat.
- add veggies, shoots, vinegar and broth.
- bring to boil, reduce heat.
- add prawns.
- add noodles, simmer until prawns are cooked through (15 minutes).
- if too dry add water, cook 5 minutes.
- serve with hot and sour soup.
- stir fried veggies and spring rolls.