Shrimp Yaki Udon (Stir Fried Udon Noodles)
This Japanese style stir fried udon noodle is commonly served at restaurants and is so versatile you can practically add or substitute with any vegetables you'd like. Put it together in less than 20 minutes for a saucy, slurpy one-dish meal that both adults and children will want seconds of!
Ingredients
- 3 servings frozen udon noodles
- 3 cloves garlic minced
- 1 medium onion sliced
- 200 g green cabbage sliced
- 5 shiitake mushrooms sliced
- 12-16 shrimp peeled and deveined
- 3 tbsp neutral oil (1 tbsp for shrimp, 1 tbsp for rest of dish)
FOR THE SAUCE
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp mirin
- 4 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
Instructions
- Thaw frozen udon noodles by soaking in hot water for a few minutes. Loosen the noodles with chopsticks or tongs, then drain the water completely and set the noodles aside.
- Lightly season the shrimp with salt and pepper, then set aside.
- In a bowl, combine all the sauce ingredients. Mix until well blended, then set aside.
- Heat 1 tbsp of oil on a nonstick pan. Add the shrimp and cook until both sides are no longer pink. Transfer to a separate plate immediately.
- In a large pan or wok, heat up 2 tbsp of neutral oil, then add the onions and garlic and stir fry for about a minute.
- Add the cabbage and mushrooms and stir fry for another 3 minutes, or until the vegetables are cooked to your liking.
- Add the thawed udon noodles, quickly followed by the sauce. Mix until ingredients are coated with the sauce, then top with cooked shrimp. Briefly mix until all ingredients are well incorporated, then top with optional scallions.
- Enjoy!