• Course


  • Prep time

    10 Mins

  • cook time

    10 Mins

  • servings


  • Video & Images by




  • 2-4 tsp sambal oelek or Asian chili garlic sauce/sriracha
  • ½ cup soy sauce
  • 4 tsp rice wine vinegar
  • 2 tsp sesame oil
  • 4 tbsp brown sugar
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, minced

Stir Fry

  • 1 pkg Lotus Foods Organic Brown Udon Rice Noodles
  • 2 tbsp vegetable oil or other neutral cooking oil
  • 1 medium onion, diced
  • 2 medium carrots, grated
  • 2 cups green onion sliced diagonally, green part only
  • soy sauce dash (optional)
  • 1 lb thawed shrimp, peeled, deveined, tails removed
  • 6 cups baby spinach


  • sesame seeds
  • additional sliced green onion
  • ½ cup chopped parsley/cilantro

product used in the recipe

Organic Brown Udon Rice Noodles

  • 1

    Combine sauce ingredients in a small bowl. Set aside.

  • 2

    Cook noodles per instructions on package.

  • 3

    Meanwhile, in a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrot and cook, stirring, for ~1 min. Add onion and cook, stirring, until onion is soft and carrot is tender. Add green onion and cook, stirring, for ~30 seconds.

  • 4

    Add a dash of soy sauce (optional for flavor) to the shrimp and cook in the wok until they’re no longer pink.

  • 5

    Add noodles to the wok and cook, stirring, for ~30 seconds. Add sauce and cook for another 30 seconds, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.

  • 6

    Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

product used in the recipe

Organic Brown Udon Rice Noodles

Instruction video