The TAICHI project is financed with aid from EU

Sriracha Shrimp with Noodles

Asian | Medium | 25 min. | serves 4


  • 1 lb. Udon Noodles
  • 1/4 c. sriracha
  • Juice of 1 lime
  • 3 tbsp. low-sodium soy sauce
  • 2 tbsp. Olive oil
  • 1 lb. medium shrimp, peeled and deveined
  • 2 bell peppers, sliced
  • 1 small cucumber, thinly sliced
  • 4 green onions, thinly sliced, plus more for garnish
  • Lime wedges, for serving


  • In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain and return to pot.
  • In a small bowl, whisk together Sriracha, lime juice, and soy sauce and set aside.
  • In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Cook shrimp until pink, about 3 minutes, then transfer to a plate. In same skillet, heat remaining 1 tablespoon olive oil. Cook peppers, cucumber, and green onions until tender, 5 to 6 minutes, then add shrimp, cooked noodles, and sauce and stir until coated.
  • Serve with lime, green onions and olive oil.