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.