UDON NOODLE BOWLS

UDON NOODLE BOWLS WITH DR. HENRY WHISKY SAUCE RECIPE!

Serves 4

One package 12 oz Udon noodles, rice noodles or your favourite noodle of choice.

Cook noodles according to package directions, rinsed in cold water and tossed with non-flavoured veg oil and set aside.

Ingredients
12 1-inch cubes of fresh pineapple – about 2 cups – marinated in Dr. Henry Whisky Sauce
1 lb fresh shrimp optional – marinated in Dr. Henry Whisky Sauce
1 tbls grated fresh ginger finely diced
Dr. Henry Whisky Sauce
½ cup fresh basil
½ long English cucumber or 2 mini’s cubed
½ small red onion, very thinly sliced crosswise
½ cup salted roasted peanuts or cashews
Black & white roasted sesame seeds
Lime wedges for serving
*Add chilli garlic sauce for extra spice – we love the Rooster Brand

Caramelize cubes of pineapple in 2 tbls of non-flavoured vegetable oil about 5 minutes until deeply golden – towards the end add fresh ginger and saute. – set aside.

Put ½ cup of Dr. Henry Whisky Sauce in sauté pan and reduce until lightly thickened. Add noodles, shrimp, pineapple and toss until coated. Serve in bowls topped with fresh cucumber, red onion, nuts and fresh basil with black & white roasted sesame seeds and lime wedges

Vegan option: Tofu marinated in Dr. Henry Whisky Sauce is a perfect alternative to shrimp! Brown rice, quinoa or mixed greens can be enjoyed in place of noodles

Enjoy!


Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier