Name: Yaki Udon With Shrimp Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 servings frozen udon, approximately 8 ounces each; 2 tablespoons canola oil; 1 red bell pepper, stemmed, seeded, thinly sliced; 4 scallions, ends trimmed, white and green parts thinly sliced and kept separate; 2 garlic cloves, minced; 1-inch piece of ginger, peeled, minced; 1/4 cup soy sauce; 1/4 cup mirin; 1 pound shrimp, peeled and deveined; 4 ounces bean sprouts; 1/2 sheet nori, thinly sliced; 1/4 cup bonito flakes; Togarashi for serving (optional)

Yaki Udon With Shrimp Recipe

Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable when sautéed.

20 min total 20 min cook 2 598 cal

Instructions

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1 Bring a large pot of water to a boil over high heat. Cook udon according to the directions on the packaging. When done, drain in a colander and rinse under cold water. Drain again and set aside.
2 Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add red pepper and stir-fry until lightly browned and still slightly crisp. Stir in green scallions, garlic, and ginger and cook until fragrant, about 30 seconds.
3 Add noodles to the skillet. Stir-fry until lightly browned, about 1 minute. Add shrimp, soy sauce, and mirin and stir constantly until shrimp are fully cooked and most of the liquid has evaporated, 1 to 2 minutes. Toss in bean sprouts and cook until just starting to wilt.
4 Divide the noodles between two bowls. Top with a sprinkling of nori, bonito flakes, and togarashi (optional).