Shrimp Yaki Udon Noodles
Ingredients
For the noodles:
1 pound shrimp peeled and deveined
½ teaspoon kosher salt
½ teaspoon black pepper freshly ground
3 tablespoons oil divided
1 ½ cups cabbage shredded
1 piece carrot diced
1 piece green bell pepper diced
1 teaspoon ginger
5 cloves garlic crushed and peeled
8 ounces fresh udon noodles
4 pieces green onions white and light green parts thinly sliced, for garnish
For the sauce:
¼ cup soy sauce lower-sodium
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
Directions
Cook and drain the noodles according to the package instructions.
In a bowl, season shrimp with salt and pepper.
Heat a large skillet with 1 ½ tablespoons of the oil over medium-high heat. Cook the shrimp until it turns pink and opaque, about 3 minutes. Transfer the shrimp from the skillet to a bowl or plate.
In the same skillet, heat the rest of oil and the add the cabbage, carrot, and bell pepper and cook, stirring occasionally, until the vegetables soften, about 4 minutes.
Meanwhile, make the sauce by stirring together the soy sauce, oyster sauce, hoisin sauce, vinegar, and sesame oil in a bowl.
Add the noodles to the skillet with the vegetables, the reserved shrimp, and the sauce mixture and toss until well combined and heated through.
Serve hot, garnished with green onions.
