The beet

Contributed by Tony DiStefano, Director of Culinary Innovation

Light, savory, and packed with texture, this Shrimp Udon Salad is a refreshing fusion of flavor and balance. Tender udon noodles are tossed with crisp vegetables and juicy, seared shrimp, then finished with a tangy, umami-rich dressing that ties it all together. Served chilled or at room temperature, this dish is perfect for warm-weather meals, quick lunches, or a light yet satisfying dinner. It’s a vibrant, nourishing bowl with just the right mix of comfort and freshness.

Recipe: Shrimp Udon Noodle Salad

Ingredients

• 8 oz udon noodles (fresh or frozen)
• 12–16 medium shrimp, peeled and deveined
• 1 tbsp sesame oil
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds (optional)
• Fresh cilantro or mint (optional, for garnish)
• ½ cup cashews, chopped (optional)

For the Dressing:

• 3 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 small garlic clove, minced
• ½ tsp chili flakes or a few dashes of sriracha (optional for heat)

Directions

1. Cook Udon Noodles, rinse under cold water to stop cooking and remove excess starch. Drain well.
2. Toss shrimp in a little sesame oil, salt, and pepper.
3. Sauté or grill over medium-high heat for 2–3 minutes per side, until pink and opaque. Let cool slightly.
4. Whisk together all dressing ingredients in a small bowl or shake in a jar.
5. In a large bowl, toss noodles with carrots, cucumber, bell pepper, and green onions.
6. Add shrimp and pour over the dressing. Toss gently to combine, top with chopped cashews and serve.

About the Chef

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.