Nutrition per serving may change if servings are adjusted.
8 ounces fresh or frozen shrimp, peeled and deveined
6 ounces udon noodles
1 cup snow peas, trimmed and halved diagonally
⅔ cup carrots, julienned
½ cup bok choy, thinly sliced
2 tablespoons rice vinegar
1 tablespoon canola oil
2 teaspoons grated fresh ginger
1 teaspoon reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, minced
½ teaspoon honey
¼ teaspoon crushed red pepper
⅛ teaspoon salt
1 teaspoon sesame seeds, toasted
Thaw shrimp, if frozen. Cook noodles according to package directions, adding shrimp and snow peas during the last 3 minutes of cooking time; drain. Rinse under cold running water to stop cooking; drain again.
In a serving bowl, combine noodle mixture, carrots and bok choy. In a screw-top jar, combine rice vinegar, canola oil, ginger, soy sauce, sesame oil, garlic, honey, crushed red pepper and salt. Pour mixture over noodle mixture and toss to coat. Sprinkle with sesame seeds. Cover and chill until ready to serve or up to 2 hours.