Description
A delightful bowl of Yaki Udon with tender shrimp and fresh vegetables, all enveloped in a savory soy sauce.
Ingredients
Scale
- 200g Udon noodles
- 300g shrimp, deveined
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 green onions, chopped
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 2 tbsp cooking oil
Instructions
- Cook the udon: Bring a large pot of salted water to boil. Cook the udon noodles according to package instructions until they’re al dente. Drain and set aside.
- Sauté aromatics: In a wok or large skillet, heat cooking oil over medium-high heat. Add minced garlic and ginger, stirring quickly until fragrant, about 30 seconds.
- Cook the shrimp: Add the shrimp to the pan, cooking for 2-3 minutes until pink and opaque.
- Add vegetables: Toss in the chopped vegetables and stir-fry for about 2-4 minutes until tender yet crisp.
- Combine with udon: Gently add the cooked udon noodles and drizzle with soy sauce, tossing everything together until well-coated.
- Garnish: Remove from heat, sprinkle with green onions, and serve hot.
Notes
Ensure not to overcook the shrimp to keep them tender. Udon noodles are best when freshly cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg