Shrimp Yaki Udon
This Japanese stir fry is quick and delicious.
- 1/2 lbs shrimp, peeled and deveined
- 1/2 yellow onion, sliced
- 9.5 oz udon noodles
- 1 small carrot, julienned
- 1 small red bell pepper, julienned
- 1/4 cup bok coy, about 1-2 stalks
- 2 tbsp sesame oil, divided
- 3 cloves garlic, finely chopped
- 1 tsp salt, plus a pinch for the shrimp
- 2 tbsp dark soy sauce
- 3 tsp mirin
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 tsp rice vinegar
Remove the tails from the shrimp, then season with a pinch of salt and 5 cracks of pepper. Add 1 tbsp of the sesame oil and then cook the shrimp on medium-high heat for 3 minutes on each side until pink and cooked through. Then set aside. While the shrimp is cooking, you can combine the ingredients for the sauce, mix and set aside.
Boil the water for your udon noodles, but don't add the noodles until your vegetables are sautéing.
Chop all the vegetables and sauté for 5-8 minutes until soft together with the remaining 1 tbsp of sesame oil and garlic. During this time you can boil the udon noodles according to the package.
Add the sauce to the vegetables and simmer for 2-3 minutes to dissolve the sugar and give it a chance to thicken. Then add the noodles and shrimp back into the pan and mix until everything is evenly coated.