Japanese Pan Noodles With Sauteed Shrimp

Recipe from Ross Kamens, executive chef, posted on Noodles & Company's website.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb udon noodles (Japanese wheat noodles)
• 1  cup broccoli, cut into florets
• 1  cup carrot, julienned
• 1⁄2 cup scallion, cut on the bias
• 1⁄2 cup  red pepper, julienned
• 1⁄2 cup  fresh shiitake mushroom, de-stemmed
• 1  tablespoon fresh ginger, peeled and chopped
• 1⁄4 cup mirin
• 1  tablespoon  pure  sesame oil
• 1  tablespoon canola oil
• 1  cup ketjap manis (sweet soy sauce ~ recipes on food.com)
• 2  tablespoons  sriracha  garlic sauce
• 1  teaspoon black sesame seed
• 24  shrimp (16-20 peeled & de-veined)

Directions

1. Cook noodles in boiling water until al dente, drain and cool in ice water.
2. Drain, let rest and toss with sesame oil.
3. Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
4. Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
5. Add shrimp, carrots, broccoli, peppers, scallions, ginger, Chile garlic sauce, sweet soy, and noodles to pan in that order. Cook until noodles are caramelized or golden.
6. Place on platter and sprinkle with black sesame seeds.