YAKI UDON WITH SHRIMP BY QASHANG

TINA MUI — Splice, Oakland
Asian + Pacific Islander Resource Group

INSTRUCTIONS

Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.

Heat 1 tbsp 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, the white part of the spring onions and the 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 tbsp oil and fry the shrimp. Add soy sauce and pinch of salt. Cook until 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 onions.

Enjoy!

PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes

INGREDIENTS
2 pack (200 grams) udon noodles preferably vacuum-packed
4 tbsp neutral oil
16-20 shrimp about 100 grams
2 garlic minced
2 yellow onions sliced
16 white mushrooms sliced, about 120 grams
2 carrots cut matchstick-style
2 spring onions, green and white separately chopped
2 tbsp regular soy sauce
Pinch salt and pepper

FOR THE SAUCE

2 tbsp oyster sauce
2 tsp dark soy sauce NOT regular one
2 tsp rice vinegar
2 tsp brown sugar
2/3 tsp freshly crushed black pepper
2 tbsp toasted sesame oil
Pinch of salt

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Photo credit: ChilitoChoc.com