INGREDIENTS
1 lb. Udon noodles
1/4 cup 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
DIRECTIONS
In a large pot of salted boiling water, 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. Set aside.
In a large skillet over medium-high heat, heat 1 TBSP. oil.
Cook shrimp until pink, about 3 minutes, then transfer to a plate.
In same skillet, heat remaining 1 TBSP. oil.
Cook peppers, cucumber, and green onions until tender, 5 to 6 minutes.
Add shrimp, cooked noodles and sauce. Stir until coated.
Serve with lime and green onions.
