Description
A savory and satisfying stir-fry of thick udon noodles with succulent shrimp, crisp vegetables, and a glossy soy-based sauce that brings together umami, sweetness, and a hint of sesame aroma
Ingredients
Scale
- 400g thick udon noodles, boiled and drained
- 250g peeled and deveined shrimp
- 1 cup shredded green cabbage
- 1 medium carrot, julienned
- 2 stalks green onions, sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
Instructions
- Preheat Your Equipment: Heat a large skillet or wok over medium-high heat. Add vegetable oil.
- Combine Ingredients: In a small bowl, mix soy sauce, oyster sauce, mirin, and sesame oil. Set aside.
- Prepare Your Cooking Vessel: Ensure the skillet is hot before adding shrimp to sear them lightly.
- Assemble the Dish: Add shrimp first and cook until pink and opaque, then toss in garlic, carrots, cabbage, and green onions.
- Cook to Perfection: Add boiled udon noodles, pour sauce over, and stir-fry for 3–5 minutes until everything is coated and heated through.
- Finishing Touches: Taste and adjust seasoning, adding extra soy sauce if needed.
- Serve and Enjoy: Plate the Yaki Udon immediately while it’s hot, garnishing with extra green onions if desired.
Notes
- Preheat the pan well to prevent noodles from sticking.
- Keep vegetables slightly undercooked for a tender-crisp texture.
- Toss gently to prevent breaking the noodles.
- Add a sprinkle of toasted sesame seeds for extra flavor and visual appeal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg
Keywords: Yaki Udon, Shrimp, Japanese Noodles, Stir-fry, Easy Dinner