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Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable in sautéed form. Well, actually they're boiled, drained, and then sautéed with a handful of other ingredients. The only major issue to look out for is clumping, which can turn the whole dish into a gluey, bland mess. The only way I've figured out to avoid this trap is to stir like a mad man, though I think it's also important to avoid crowding the pan. Basically, keep things as simple as possible.
So, how do you create a dynamic dish without adding too much? You cheat. Okay, not exactly, but hang with me. I settled on a fragrant base of scallion, garlic, and ginger, and a very simple sauce of soy sauce and mirin. To that, I added crunchy red pepper and juicy shrimp. This was all well and good, but the dish didn't really take off until I added some last minute additions, which required no cooking at all. A final sprinkling of bonito flakes and sliced nori added instantaneous umami and funk, while staying far away from the pan.
Recipe Details
Yaki Udon With Shrimp Recipe
Ingredients
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2 servings frozen udon, approximately 8 ounces each
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2 tablespoons canola oil
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1 red bell pepper, stemmed, seeded, thinly sliced
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4 scallions, ends trimmed, white and green parts thinly sliced and kept separate
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2 garlic cloves, minced
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1-inch piece ginger, peeled, minced
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1/4 cup soy sauce
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1/4 cup mirin
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1 pound shrimp, peeled and deveined
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4 ounces bean sprouts
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1/2 sheet nori, thinly sliced
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1/4 cup bonito flakes
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Togarashi for serving (optional)
Directions
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Bring a large pot of water to a boil over high heat. Cook udon according to the directions on the packaging. When done, drain in a colander and rinse under cold water. Drain again and set aside.
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Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add red pepper and stir-fry until lightly browned and still slightly crisp. Stir in green scallions, garlic, and ginger and cook until fragrant, about 30 seconds.
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Add noodles to the skillet. Stir-fry until lightly browned, about 1 minute. Add shrimp, soy sauce, and mirin and stir constantly until shrimp are fully cooked and most of the liquid has evaporated, 1 to 2 minutes. Toss in bean sprouts and cook until just starting to wilt.
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Divide the noodles between two bowls. Top with a sprinkling of nori, bonito flakes, and togarashi (optional).
Nutrition Facts (per serving) | |
---|---|
598 | Calories |
17g | Fat |
63g | Carbs |
43g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 | |
Amount per serving | |
Calories | 598 |
% Daily Value* | |
Total Fat 17g | 22% |
Saturated Fat 2g | 9% |
Cholesterol 288mg | 96% |
Sodium 3153mg | 137% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 4g | 15% |
Total Sugars 19g | |
Protein 43g | |
Vitamin C 113mg | 566% |
Calcium 200mg | 15% |
Iron 4mg | 22% |
Potassium 832mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |