Ingredients
Scale
- 1/2 lb shrimp
- 2 servings udon noodles (vacuum pack)
- 1 cup carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 1/2 medium onion, sliced
- 2 stalks green onion/scallion, cut 2 inches long
- 2 cloves garlic, sliced
- Sauce:
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/2 tsp rice vinegar
Instructions
- Combine all sauce ingredients in a small bowl and set aside.
- Heat oil over medium-high heat, stir-fry shrimp until pink. Remove shrimp from pan.
- Add more oil, stir-fry onion and garlic for 2 minutes, then add carrot and mushrooms until softened.
- Add udon noodles, cooked shrimp, and sauce mixture. Toss to combine.
- Add scallions, stir 1 minute, then plate and serve immediately.
Notes
- Prepare sauce ahead to simplify cooking.
- Separate packaged noodles in hot water before stir-frying to prevent sticking.
- Using a wok ensures even heat distribution and slightly crispy noodles.
- Serve immediately for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stir-Fry
- Cuisine: Japanese