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
- 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.
- Carrot: Wash and peel, cut off the two ends, cut each one into a stick.
- Seafood mushroom: Cut off the woody stem, separate them out, washed thoroughly and drained.
- Spinach: Cut the stem end off, washed thoroughly and drained.
- 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.
- 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.
- 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.
- 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.
- 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! ☺