This is what happens when you go to the store hungry and undecided...

You end up with some crazy bastardized stir fry concoction. (Yeah thats the technical name)

So it started off as Chicken and Spinach California Style (a great dish I plan on posting at a later date) and ended up as Shrimp with Udon noodles. It really all started with a phone call from the wife at 5:30 saying she only had a salad, she was starving, and people better not get in her way on the drive home. I immediately knew this meant we would go through several iterations of a menu and likely end up just picking up Fajitas. (luv On the border BTW) I was right on the first count but 3000 miles off on the second. So here is the progression, chicken became shrimp and well spinach doesn't really go with shrimp so spinach became napa cabbage. The roasted red peppers no longer seemed right so they became green bell peppers. This was all to be sauteed in chicken broth with red pepper flakes and penne pasta. So we head over to get the penne and we spotted some Japanese Udon noodles, Score! so with Udon noodles in hand the broth no longer made as much sense and I said "how about I just stir fry this b*tch?"

And that my friends is how Chicken and Spinach became Shrimp and Udon

1 Lbs Shrimp (51-60s still on sale at the Teeter)
2 Carrots julienned (matchsticks)
1 Green Pepper julienned
1 Serrano Chili finely diced
4 Scallions sliced
1/2 Napa Cabbage thinly sliced
1/4 C Soy Sauce
1 Tbls Vinegar
9 oz Dry Wheat Udon Noodles
3 Tbls Sesame Oil (or peanut or stir fry oil, just needs a high smoke point)
Salt and Pepper

Things move fast when you stir fry so make sure you do all your prep first (clean the shrimp, julienne the veggies, take the top of the soy sauce, etc) and have everything close by.

Boil water and cook the noodles for 4 mins. Drain and set aside.

Heat up your wok or in my case ridiculously large frying pan over med-high heat. Add the oil, when it shimmers add the carrots and the green peppers. Stir fry for 2-3mins until they began to get soft. Add the chillies and 3/4 of the scallions, stir fry for another minute. Toss in the cabbage, here I hit it with the vinegar and half the soy sauce. Let the cabbage just wilt then add the shrimp. Season with Salt and Pepper. As the shrimp just begin to turn pink add the noddles and the remaining soy sauce. Stir fry for 2 more minutes making sure the shrimp are cooked through. Dish out in bowls and garnish with remain scallions.

Enjoy!