Tender Shrimp and Veggie Stir-Fried Udon
Flavorful Stir-Fried Udon Packed with Juicy Shrimp
Craving a satisfying meal that’s noodle-based but without a broth? Our Stir-Fried Udon is the perfect solution! Experience the delightful chewiness of udon noodles, the succulent bite of plump shrimp, and the crisp texture of fresh vegetables, all coated in a simple yet irresistible sauce. It’s a hearty and delicious dish that’s surprisingly easy to make!
Main Ingredients- 20 Frozen Shrimp (peeled, deveined, and rinsed)
- 1-2 sheets Fish Cake (cut into bite-sized pieces)
- 1 handful Bean Sprouts (adjust to your preference)
- 1/2 Carrot (julienned)
- 1 Onion (thinly sliced)
- 1/2 Green Onion (chopped)
- 1/4 Cabbage (thinly sliced)
- 1/2 pack King Oyster Mushrooms (bottom trimmed and separated)
- 8 cloves Garlic (minced)
- 2 servings Frozen Udon Noodles
Sauce- 4 Tbsp Oyster Sauce
- 2 tsp Chili Garlic Sauce (add more for extra spice)
- 4 Tbsp Oyster Sauce
- 2 tsp Chili Garlic Sauce (add more for extra spice)
Cooking Instructions
Step 1
Begin by washing and thoroughly drying all your vegetables. Prepare them for stir-frying: finely chop the green onion and mince the garlic. Julienne the cabbage, carrot, and king oyster mushrooms, or cut them into manageable pieces. Rinse the bean sprouts.
Step 2
Place the thinly sliced onion in a bowl of cold water for about 5 minutes to mellow its sharp flavor. This step enhances the onion’s sweetness and maintains its crispness.
Step 3
Cut the fish cakes into bite-sized pieces, perhaps rectangular or even stick shapes for easy eating. For a softer texture, you can briefly blanch them in boiling water before use.
Step 4
Make a shallow cut along the back of each shrimp. This helps them cook evenly and allows the sauce to penetrate for maximum flavor.
Step 5
Heat a generous amount of cooking oil in a wok or large skillet over medium-low heat. Add the chopped green onions and minced garlic, stirring gently until fragrant and slightly softened. This process creates a flavorful base oil.
Step 6
Once the aromatics are fragrant, increase the heat to high. Add the prepared vegetables (onion, carrot, cabbage, king oyster mushrooms) and fish cake to the wok. Stir-fry quickly until the vegetables are tender-crisp, maintaining their vibrant colors and textures.
Step 7
As the vegetables begin to soften, pour in the sauce ingredients: 4 tablespoons of oyster sauce and 2 teaspoons of chili garlic sauce. Toss everything together to ensure the sauce coats all the ingredients evenly. Keep the heat on medium-high.
Step 8
Meanwhile, bring a pot of water to a boil. Add the frozen udon noodles and cook for about 30 seconds to 1 minute less than the package instructions indicate. Immediately drain the noodles and rinse them under cold water to stop the cooking process and prevent them from becoming mushy.
Step 9
Add the prepared shrimp and bean sprouts to the wok with the vegetables and sauce. Stir-fry for just 1-2 minutes, or until the shrimp turn pink and opaque. Add the bean sprouts towards the end to keep them crisp.
Step 10
Now, add the drained udon noodles to the wok. Continue to stir-fry vigorously for about 1 minute, allowing the noodles to absorb the delicious sauce and combine with the other ingredients.
Step 11
Transfer the hot stir-fried udon to serving bowls. Garnish generously with fresh bean sprouts and a sprinkle of toasted sesame seeds for a final touch of flavor and visual appeal. Your delicious Shrimp Stir-Fried Udon is ready to enjoy!
