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Ingredients
Scale
- 1 pack (200g) udon noodles (preferably vacuum-packed)
- 2 tablespoons neutral oil (e.g., canola or vegetable oil)
- 8–10 shrimp (approx. 100g), peeled and deveined
- 1 garlic clove, minced
- 1 yellow onion, sliced
- 8 white mushrooms, sliced (approx. 120g)
- 1 carrot, cut matchstick-style
- 1 spring onion (green & white parts separately chopped)
- 1 tablespoon regular soy sauce
- Pinch of salt and pepper
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (NOT regular soy sauce)
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ⅓ teaspoon freshly crushed black pepper
- 2 teaspoons toasted sesame oil
- Pinch of salt
Instructions
- Boil udon noodles until cooked, then drain and rinse with cold water.
- Heat neutral oil and sauté minced garlic for 1 minute.
- Add mushrooms and stir-fry until cooked.
- Introduce onions and carrots; cook until slightly tender, then set aside.
- Fry shrimp in the same pan with added oil and soy sauce until fully cooked.
- Add boiled noodles to the shrimp, stir-frying for a crisp texture.
- Pour in the sauce mixture and stir to coat the noodles and shrimp.
- Reintroduce sautéed vegetables and sprinkle green spring onion before serving.
Notes
Don’t overcook the shrimp; they should be bright pink and opaque.
Feel free to add more vegetables like bell peppers or broccoli.
Use high heat for stir-frying to achieve a perfect noodle texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Japanese
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 20
- Cholesterol: 150