Name: Udon Noodles with Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 package Udon Noodles (Use vacuum-packed for best texture.); 1 tablespoon Neutral Oil (Ideal for cooking.); 300 grams Shrimp (Substitute with chicken or tofu if desired.); 2 cloves Garlic (Freshly minced.); 1 medium Yellow Onion (Can swap for red onion.); 200 grams White Mushrooms (Or shiitake/cremini.); 1 medium Carrot (Consider zucchini or bell peppers.); 2 stalks Spring Onion (Use both green and white parts.); 3 tablespoons Soy Sauce (Tamari for gluten-free.); to taste Salt and Pepper (Essential for seasoning.); 2 tablespoons Oyster Sauce (Use plant-based for vegetarian.); 1 tablespoon Dark Soy Sauce (Enhances color and richness.); 1 tablespoon Rice Vinegar (White vinegar works as a substitute.); 1 teaspoon Brown Sugar (Can use honey or agave.); 1 teaspoon Freshly Crushed Black Pepper (Opt for white pepper for milder.); 1 teaspoon Toasted Sesame Oil (Use sparingly.)

Description

A delicious stir-fry featuring udon noodles, shrimp, and a variety of vegetables, perfect for a quick meal.

Ingredients

Scale

1 package Udon Noodles (Use vacuum-packed for best texture.)
1 tablespoon Neutral Oil (Ideal for cooking.)
300 grams Shrimp (Substitute with chicken or tofu if desired.)
2 cloves Garlic (Freshly minced.)
1 medium Yellow Onion (Can swap for red onion.)
200 grams White Mushrooms (Or shiitake/cremini.)
1 medium Carrot (Consider zucchini or bell peppers.)
2 stalks Spring Onion (Use both green and white parts.)
3 tablespoons Soy Sauce (Tamari for gluten-free.)
to taste Salt and Pepper (Essential for seasoning.)
2 tablespoons Oyster Sauce (Use plant-based for vegetarian.)
1 tablespoon Dark Soy Sauce (Enhances color and richness.)
1 tablespoon Rice Vinegar (White vinegar works as a substitute.)
1 teaspoon Brown Sugar (Can use honey or agave.)
1 teaspoon Freshly Crushed Black Pepper (Opt for white pepper for milder.)
1 teaspoon Toasted Sesame Oil (Use sparingly.)

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Instructions

Boil the udon noodles according to package instructions, drain, rinse, and toss with neutral oil.
Heat 1 tablespoon neutral oil in a pan, add minced garlic, and sauté for 1 minute until fragrant.
Add white mushrooms and stir-fry until tender. Mix in onion and carrots, cook for 2-3 minutes, then season with salt and pepper. Set aside.
In the same pan, heat 2 tablespoons oil, cook shrimp until pink (3-4 minutes), season with soy sauce and salt.
Add reserved udon noodles to the pan, stir-fry for a few minutes, allowing noodles to crisp slightly.
Pour in the sauce, mix everything together, add sautéed vegetables, and toss well. Serve hot with garnished spring onion.

Notes

This dish can be made vegetarian by substituting shrimp with tofu.
Feel free to customize the vegetables based on your preference.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 25g
Cholesterol: 200mg