Rose Shrimp Udon Noodles. A creamy, dairy-free rosé sauce over bouncy chewy udon noodles and sautéed shrimp. A wonderful meal for dinner or lunch and easily comes together. Ready in 30 minutes.
It was a couple of nights ago I was laying in bed thinking and dreaming about food again for recipe creation the next day. I had a pack of udon noodles and I wanted to give them different twist. I was debating if I should create a shrimp curry udon noodles but that's been done before.
It was in that moment when I thought, "Well what about rosé shrimp udon noodle bowl". So I jumped out of bed and quickly searched on my phone to see if anyone has done a recipe for it and to my finding, no one has!
And that's how this rose shrimp udon noodle recipe was born! Now if you're not a fan of shrimp, you can definitely substitute with chicken or any protein of choice. However, there is something about shrimp and udon noodles that taste so good together! Maybe it's the meatiness of the shrimp with the soft chewy udon noodles?
You can also omit the white wine from this recipe if you can't consume alcohol.
This shrimp rose udon bowl is quick and only takes 30 minutes or less if you multi-task and I hope it becomes one of your staple meals if you're an udon lover like me.
I also share many other udon dishes below so don't forget to check them out!
Other recipes you may like!
FISH CAKE UDON STIR FRY
MUSHROOM UDON STIR FRY
JAPANESE YAKI UDON
UDON CARBONARA
STIR FRIED VEGETABLE TOFU UDON
MUSHROOM UDON SOUP NOODLES
MUSHROOM UDON NOODLE STIR-FRY
For this recipe
You will need the following ingredients for my rose udon noodles with shrimp:
2 cup marinara sauce
15-20 shrimps, or as many as desired
¼ red onion, diced
2 tablespoon garlic
2 teaspoon cooking oil
4 frozen udon cakes
Salt and pepper to taste
¼ cup good quality white wine (optional)
Cashew cream:
½ cup raw cashews
¾ cup water
Garnish: roasted seaweed crushed up
How to make this Shrimp Rose Udon
In a blender, add 1 cup hot boiling water and raw cashews. Allow this to soak for 5 minutes. Blend until very smooth or you will see clumps. Set aside.
Bring a pot of water to boil and blanch your frozen udon noodles. Once they are loosened, quickly strain them and set aside.
In a non-stick pan, add 1 teaspoon cooking oil. Cook your shrimp on both sides until they are pink through and brownish on the shells. They should also curl up completely - that's how you know they're cooked. Remove the shrimp from the pan and set aside. If there are any shells left in the pan, remove.
In the same pan, bring the heat to medium high and add cooking oil, followed by diced onions and garlic. Fry until soft and fragrant. Then add white wine.
Quickly in your marinara sauce and cashew cream.
Toss in udon noodles and mix well with sauce. If you want your sauce more runny, add about ¼ cup water or more if needed.
Season with salt and pepper to taste.
Place cooked shrimp over your pasta and enjoy with some roasted seaweed as an optional garnish.
Give it a try!
Well I hope you give my Rose Shrimp Udon Noodles recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed Rose Shrimp Udon Noodle recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
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Rose Shrimp Udon Noodles (30-min. Recipe)
Ingredients
- 2 cups marinara sauce
- 15-20 shrimps (peeled or unpeeled, the choice is up to you)
- ¼ red onion diced
- 2 tablespoon garlic
- 2 teaspoon vegetable oil
- 1000 grams udon noodle
- Salt and pepper to taste
- ¼ cup white wine (optional)
- roasted seasoned seaweed strips optional garnish
Cashew cream:
- ½ cup raw cashews
- ¾ cup water
Instructions
- In a blender, add 1 cup hot boiling water and raw cashews. Allow this to soak for 5 minutes. Blend until very smooth or you will see clumps. Set aside.
- Bring a pot of water to boil and blanch your frozen udon noodles. Once they are loosened, quickly strain them and set aside.
- In a non-stick pan, add 1 teaspoon cooking oil. Cook your shrimp on both sides until they are pink through and brownish on the shells. They should also curl up completely - that's how you know they're cooked. Remove the shrimp from the pan and set aside. If there are any shells left in the pan, remove.
- In the same pan, bring the heat to medium high and add cooking oil, followed by diced onions and garlic. Fry until soft and fragrant. Then add white wine.
- Quickly stir in your marinara sauce and cashew cream.
- Toss in udon noodles and mix well with sauce. If you want your sauce more runny, add about ¼ cup water or more if needed.
- Season with salt and pepper to taste.
- Place cooked shrimp over your pasta and enjoy with some roasted seaweed as an optional garnish.
Lania
Excellent dish and simple dish! Satisfied my craving for rose sauce and udon noodles. I used chicken instead and still very tasty.
Never Ending Journeys
Udon Noodles are my favorite kind of noodles, but I've never tried them with shrimp before. Thanks so much for this great idea!
Heidi | The Frugal Girls
The shrimp and noodles create a totally tantalizing combination. I could honestly eat this beautiful dinner you've created every night of the week!!