Shrimp and Brussels Sprout Udon Stir Fry with
Pomegranate Glaze
½ pound medium-large peeled and deveined shrimp
2 Tablespoons pomegranate juice
2 Tablespoons hoisin sauce
2 teaspoons honey
2 teaspoons gluten free soy sauce
1 teaspoon chili garlic paste
1 teaspoon toasted sesame oil
1 Tablespoon vegetable oil
½ cup sliced red onion
1 ½ cup shredded Brussels sprouts
Bring 3 cups of water up to a boil over high heat in a medium sauce pot. Add the Fortune Gluten Free Garlic Chicken Flavored Udon noodles to the water and cook for 2 minutes. Drain the noodles, rinse with cold water and set aside.
Toss the seasoning packet with the shrimp in a small mixing bowl and set aside.
In a small mixing bowl whisk together the pomegranate juice, hoisin sauce, honey, soy sauce, chili garlic paste and toasted sesame oil.
Heat the vegetable oil in a large wok or non-stick skillet over high heat. Add the onion and Brussels sprouts and allow to cook for 2 minutes. Add the seasoned shrimp and sauté for 1 minute or until the shrimp start to turn pink. Add the noodles and sauce to the pan and gently toss to evenly coat the noodles.
Serve immediately. Makes 2 servings
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