Japanese Pan Noodles With Sauteed Shrimp

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb udon noodles (Japanese wheat noodles)
  • 1
    cup broccoli, cut into florets
  • 1
    cup carrot, julienned
  • 12
    cup scallion, cut on the bias
  • 12
    cup red pepper, julienned
  • 12
    cup fresh shiitake mushroom, de-stemmed
  • 1
    tablespoon fresh ginger, peeled and chopped
  • 14
    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
  • 24
    shrimp (16-20 peeled & de-veined)
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DIRECTIONS

  • Cook noodles in boiling water until al dente, drain and cool in ice water.
  • Drain, let rest and toss with sesame oil.
  • Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
  • Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
  • 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.
  • Place on platter and sprinkle with black sesame seeds.
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