Shrimp and Artichoke Noodle Pot

There are so many fresh ingredients I enjoy cooking with and this dish embodies a festival of flavor! Simple pantry ingredients make a healthy weeknight dinner the whole family will love!


preparation Time
15 mins

cook Time
7 mins


152 per serving


  • 1 pounds whole wheat udon noodles, (or angel hair )
  • 1 pounds large shrimp, peeled and veins removed
  • 1 can of artichoke hearts
  • 2 tomatoes, large dice
  • 2 large garlic clove, minced
  • 1 tablespoons fresh ginger, minced
  • 2 green onion, minced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoons rice wine vinegar
  • 1 tablespoons mirin
  • 1 tablespoons oyster sauce
  • 1 teaspoons sriracha



In a large skillet or wok, heat 1 tablespoon coconut oil over medium high heat. Add the garlic, ginger, and green onion and saut for 2 minutes. Meanwhile cook noodles according to package directions and drain. Toss in shrimp and remaining vegetables. In a small bowl, stir together liquid ingredients. Add to saut pan and then toss in remaining vegetables. Add pasta and serve!

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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