Yaki Udon with Shrimp
This Yaki Udon is a quick and delicious Japanese noodles stir fry dish with shrimp and veggies.
Ingredients
- 1 pack 200g udon noodles preferably vacuum-packed
- 2 tablespoon 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 tablespoon regular soy sauce
- pinch salt and pepper
- For The Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce NOT regular one
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ⅓ teaspoon freshly crushed black pepper
- 2 teaspoon toasted sesame oil
- pinch salt
Instructions
- Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
- Heat 1 tablespoon oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, white part of spring onions and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.
- In the same pan add additional 2 tablespoon oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink.
- Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
- Pour the sauce. Stir.
- Then toss in the veggies.
- Turn off heat and sprinkle spring onion.
- Take out in a plate and enjoy!
Notes
Nutrition
Calories: 615kcal | Carbohydrates: 81g | Protein: 29g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1958mg | Potassium: 556mg | Fiber: 8g | Sugar: 16g | Vitamin A: 5158IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 1mg