Description
A delicious and satisfying stir-fried noodle dish featuring thick udon noodles, fresh shrimp, and colorful vegetables in a savory sauce.
Ingredients
- 1 pack (200g) udon noodles (preferably vacuum-packed)
- 2 tbsp neutral oil
- 8-10 shrimp (approx 100g)
- 1 garlic (minced)
- 1 yellow onion (sliced)
- 8 white mushrooms (sliced, approx 120g)
- 1 carrot (cut matchstick-style)
- 1 spring onion (green & white separately chopped)
- 1 tbsp regular soy sauce
- Pinch salt and pepper
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (NOT regular one)
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1/3 tsp freshly crushed black pepper
- 2 tsp toasted sesame oil
- Pinch salt
Instructions
- Boil the udon noodles according to the package instructions. Drain and rinse them with cold water. Drizzle some oil on the noodles and set them aside.
- Heat 1 tablespoon of oil in a pan. Add the minced garlic and toast for 1 minute. Then add the sliced mushrooms and stir-fry on high heat until cooked.
- Next, add the sliced onions, the white part of spring onions, and the carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper, then remove the veggies from the pan.
- In the same pan, add another 2 tablespoons of oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp are no longer pink.
- Add the udon noodles to the pan. Stir-fry on high heat, mixing continuously so the noodles crisp up slightly.
- Pour in the sauce and stir well.
- Toss in the veggies you cooked earlier.
- Turn off the heat and sprinkle the chopped spring onion on top.
- Serve on a plate and enjoy!
Notes
Serve hot with a sprinkle of sesame seeds or extra toasted sesame oil. Pair with a side salad or pickled vegetables for a complete meal.