Thai Peanut Sauce on Tempura Shrimp and Udon Noodle

Recipe for 1 serving

INGREDIENTS

• 7 oz. of udon noodle
• 3 pieces of tempura shrimp (premade package)
• ½ jar of Thai 3 Wheels peanut sauce
• 4 oz. of baby carrot
• 4 oz. of seafood mushroom
• 4 oz. of spinach

INSTRUCTIONS

1. Preheat oven to 400 F, remove tempura shrimp from tray and arrange in a single layer on cooking sheet, bake for 10-12 mins until golden brown.   
2. Carrot: Wash and peel, cut off the two ends, cut each one into a stick.
3. Seafood mushroom: Cut off the woody stem, separate them out, washed thoroughly and drained. 
4. Spinach: Cut the stem end off, washed thoroughly and drained.
5. Bring water to a boil. Add udon noodle and boil for 3-4 mins over high heat. After that rinse and drain and set it aside.
6. Bring water to a boil. Add carrot and seafood mushroom. Boil for 3-4 mins or until soft. Then add spinach and boil for 1 mins. After that rinse and drain and set them aside. 
7. Warm peanut sauce in a sauce pan over medium-low heat. Then add 3 oz. of warm water and stir for a few mins until the sauce has smooth texture.  
8. Arrange all the vegetables, tempura shrimps and udon noodle the way you like on a serving bowl. Then add the peanut sauce on top of the noodle. 
9. To enjoy this dish, mix the vegetables and the noodle with the peanut sauce. Then eat one bite of the noodle-veggie-peanut sauce mixed. Followed by one bite of tempura shrimp.  

Have fun cooking! ☺