Description
A delicious and satisfying dish featuring chewy udon noodles, tender shrimp, and fresh vegetables, perfect for busy weeknights.
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
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Instructions
- 1. Boil the udon noodles according to the package instructions. Drain them and rinse with cold water. Drizzle with some oil and set aside.
- 2. Heat 1 tablespoon of oil in a pan. Toast the minced garlic for 1 minute, then add the mushrooms. Cook on high heat, stirring until they are done.
- 3. Add the onions, white part of the spring onions, and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper, and take the veggies out of the pan.
- 4. In the same pan, add an additional 2 tablespoons of oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp are no longer pink.
- 5. Add the udon noodles to the pan. Fry on high heat, stirring continuously to help the noodles crisp up slightly.
- 6. Pour the sauce over the noodles and stir everything together.
- 7. Toss the veggies back into the pan and mix well.
- 8. Turn off the heat and sprinkle with spring onion.
- 9. Serve on a plate and enjoy!