Chewy udon noodles tossed with plump shrimp and a savory, umami-rich stir-fry sauce. A 15-minute weeknight hero.
15m
Cook
2
Serves
Asian
Style
Ingredients
- 400 g Frozen or Fresh Udon noodles
- 200 g Large shrimp, peeled and deveined
- 100 g Cabbage, shredded
- 0.5 cup Carrot, julienned
- 0.5 cup Onion, sliced
- 2 clove Garlic, minced
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Mirin
- 1 tsp Dark soy sauce (for color)
- 2 tbsp Neutral oil
Instrucstions
Prepare the udon noodles according to package instructions (usually soaking in hot water for 2 mins), then drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, mirin, and dark soy sauce.
Heat oil in a wok or large skillet over high heat. Sear the shrimp until pink and just cooked through. Remove and set aside.
In the same pan, stir-fry the onion, carrots, and cabbage for 2-3 minutes until slightly softened but still vibrant.
Add the garlic and cooked udon noodles. Pour the sauce over the noodles and toss vigorously over high heat to emulsify.
Add the shrimp back in, toss for another 30 seconds until the sauce coats everything evenly, and serve immediately.