Description
This Street Style Shrimp Yaki Udon captures the vibrant flavors of Tokyo street food. It’s a delightful combination of succulent shrimp, chewy udon noodles, and fresh vegetables in a savory sauce.
Ingredients
Scale
- 14 oz (400g) fresh or frozen udon noodles
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons vegetable oil (divided)
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 medium green onions, chopped (white and green parts separated)
- 2 cups cabbage, shredded
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 carrot, julienned
- 1 cup bean sprouts (optional)
- For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin (or rice vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Start by preparing the udon noodles according to the package instructions. If using fresh noodles, they usually just need to be boiled for about 2-3 minutes until heated through. Drain and set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the shrimp and sauté for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside to prevent overcooking.
- In the same skillet, add the remaining tablespoon of oil and toss in the sliced onion and red bell pepper. Sauté for about 3-4 minutes until the vegetables start to soften, stirring frequently to prevent burning.
- Add the minced garlic, grated ginger, and julienned carrot to the skillet. Stir for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn, as it can turn bitter.
- Next, add the shredded cabbage and the white parts of the green onions to the pan. Cook for about 2-3 minutes until the cabbage wilts down slightly and becomes tender but still has a bit of crunch.
- Return the cooked shrimp to the skillet and add the cooked udon noodles. Toss everything together to combine.
- In a small bowl, whisk together the soy sauce, oyster sauce, mirin, sesame oil, sugar, and black pepper. Pour this sauce over the noodle and shrimp mixture, stirring well to ensure everything is evenly coated. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors and heat through.
- Remove from heat and garnish with the green parts of the green onions and sesame seeds. Serve hot, and enjoy your delicious Street Style Shrimp Yaki Udon!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Be careful not to overcook the shrimp; they cook quickly and can become rubbery if left in the pan too long. Use a large skillet or wok to give the ingredients enough space to stir-fry properly.