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Ingredients
Scale
- 1 pack (7 oz) udon noodles (preferably vacuum-packed)
- 2 tablespoons neutral oil
- 8–10 shrimp (approx. 3.5 oz)
- 1 garlic clove, minced
- 1 yellow onion, sliced
- 8 white mushrooms (approx. 4.2 oz), sliced
- 1 carrot, cut matchstick-style
- 2 spring onions (green & white parts separated, chopped)
- 1 tablespoon regular soy sauce
- Pinch of salt and pepper
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (not regular)
- 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 according to package instructions, drain, and rinse with cold water.
- In a pan, heat 1 tablespoon of oil, sauté garlic, and then add mushrooms until tender.
- Add onions and carrots, stir-fry until just tender, then set aside.
- In the same pan, heat 2 tablespoons of oil, sauté shrimp until pink, seasoning with soy sauce.
- Add udon noodles and fry on high heat, stirring continuously for crispiness.
- Mix oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, and sesame oil, then pour over noodles and shrimp.
- Toss in vegetables, combine, and garnish with spring onions before serving.
Notes
Ensure shrimp are not overcooked for optimal tenderness.
Adjust seasoning as desired before serving.
For added spice, include chili options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
- Cholesterol: 150