Creamy Veggie and Shrimp Udon

I'm always looking for new things to do with udon. With a bit of cheese and milk, plus tomato and spinach and basil, add some shrimp and ginger, and you have east-meets-west udon. It may sound strange, but it's a great combination of flavors.

Creamy Veggie and Shrimp Udon

1 bundle udon

1 tablespoons olive oil

½ onion, chopped

1 clove garlic, minced

1 tablespoon fresh ginger, grated (I like to freeze ginger, and then grate it on the fine part of a grater; no skin, no ginger hair)

3 shiitake mushrooms, chopped

½ cup spinach, chopped

1/2 cup chopped tomato

1 tablespoon dried basil (If I had fresh, I would have used two tablespoons chopped)

1 cup milk

¼ cup grated parmesan

5 raw shrimp, peeled, chopped

salt and black pepper to taste

Cook udon, drain and rinse.

Brown onion, garlic, and ginger in oil. Add spinach, tomato, shiitakes, basil, and a dash of salt and pepper and cook for 5 minutes, stirring occasionally.

Stir in the milk and parmesan bring to a boil and then reduce heat to low, add shrimp and cook until pink. Add udon and cook until heated through. Serves one hungry person, but easily multiplied for the masses.