Description
This quick and flavorful shrimp udon stir-fry features thick noodles, tender shrimp, and colorful veggies tossed in a bold sesame soy sauce. A perfect 30-minute meal for busy nights.
Ingredients
1 pack (200g) udon noodles (vacuum-packed preferred)
2 tablespoons neutral oil
8–10 shrimp (approx. 100g), peeled and deveined
1 garlic clove, minced
1 yellow onion, thinly sliced
8 white mushrooms (approx. 120g), sliced
1 carrot, julienned
1 spring onion, chopped (green and white parts separated)
1 tablespoon soy sauce
Pinch of salt and pepper
For the Sauce:
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon rice vinegar
1 teaspoon brown sugar
⅓ teaspoon freshly cracked black pepper
2 teaspoons toasted sesame oil
Pinch of salt
Instructions
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Boil udon noodles as per package instructions. Rinse with cold water, toss with oil, and set aside.
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Heat 1 tablespoon oil in a pan. Sauté garlic for 1 minute, then add mushrooms. Stir-fry until browned.
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Add onions, carrot, and white spring onion. Cook for 2–3 minutes. Season with salt and pepper. Remove and set aside.
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Add 2 tablespoons oil to the same pan. Cook shrimp until pink, add soy sauce and salt.
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Add noodles and stir-fry on high heat.
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Pour in the sauce and toss to coat. Add the veggies back in and stir.
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Remove from heat and top with green spring onions. Serve hot.
Notes
- Use fresh or frozen shrimp (thawed and dried).
- Vacuum-packed udon gives the best texture.
- Add chili flakes for a spicy kick.
- Replace oyster sauce for vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian-Inspired
