Name: Stir-Fried Udon with Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1/4 cup water or chicken stock; 1 teaspoon corn starch; 1/4 cup oyster sauce; 2 tablespoons granulated white sugar; 1 teaspoon soy sauce; 1 teaspoon garlic powder; 1 1/2 lbs cooked udon; 2 tablespoons neutral oil (I’m using vegetable oil); 2 teaspoons minced fresh garlic; 1 lb peeled and deveined shrimp; 1 cup sugar snap peas; 1/2 cup sliced carrots; 1/2 cup sliced mushrooms; 1/2 teaspoon black pepper; 1 green onion (thinly sliced; optional for garnish)

Description

An easy shrimp udon stir-fry is made with thick udon noodles, fresh shrimp, carrots, and crisp sugar snap peas tossed in a savory dark sauce. Ready in about 15 minutes, it’s a quick and delicious meal that’s perfect for both kids and adults.

Ingredients

Units Scale

1/4 cup water or chicken stock
1 teaspoon corn starch
1/4 cup oyster sauce
2 tablespoons granulated white sugar
1 teaspoon soy sauce
1 teaspoon garlic powder
1 1/2 lbs cooked udon
2 tablespoons neutral oil (I'm using vegetable oil)
2 teaspoons minced fresh garlic
1 lb peeled and deveined shrimp
1 cup sugar snap peas
1/2 cup sliced carrots
1/2 cup sliced mushrooms
1/2 teaspoon black pepper
1 green onion (thinly sliced; optional for garnish)

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Instructions

Make the sauce: In a small bowl, whisk together corn starch and water/chicken stock until fully dissolved. Add rest of sauce ingredients (oyster sauce, sugar, soy sauce and garlic powder) and mix until combined. Set aside.
Blanch vegetables (optional): Blanching the sugar snap peas and carrots is optional but I find it provides great texture. To blanch the vegetables (no need to blanch mushrooms), bring a small pot of water to a rolling boil. Add a teaspoon of salt and a teaspoon of vegetable oil. Add carrots and sugar snap peas. Cook for about 2-3 minutes. Transfer vegetables from boiling water to a bowl of ice water. The ice water will stop the cooking and preserve the vibrant colors.
Cook shrimp: In a large wok, heat up vegetable oil on medium high. Add garlic. Sauté until fragrant (about 20) seconds. Add shrimp and cook until nicely seared on all sides (about 1 minute). Coat shrimp with a light layer of stir-fry sauce and toss together until combined. Remove shrimp from wok and set aside.
Combine: To the now empty wok, add udon, mushrooms, sugar snap peas and carrots. Add remaining stir-fry sauce and toss until combined. Let udon absorb the sauce. When sauce comes to a boil at the bottom of the wok, turn off heat. Add shrimp and toss until combined.
Finish: Garnish with black pepper and sliced green onions before serving.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner, Entree, Lunch, Main Course, Main Dish
Method: Stovetop
Cuisine: Asian, Fusion, Japanese, Vietnamese