Ingredients
Main Ingredients
- 1.10 lb udon noodles, frozen or fresh (prepared according to package instructions)
- 10 jumbo shrimp, peeled and deveined
- 1 green onion, finely chopped
- 1 tablespoon vegetable oil (or any neutral oil)
- 1 clove garlic, minced
- ½ teaspoon sesame seeds (for garnishing)
Noodle Sauce
- 2 teaspoons sesame oil
- 1 teaspoon gochugaru or red pepper flakes (use 2 teaspoons for more spice)
- 1 teaspoon white granulated sugar or cane sugar
- ½ teaspoon chicken bouillon powder
- ½ teaspoon Chinese black vinegar (or apple cider vinegar, rice vinegar, or white vinegar)
- 2 teaspoons dark soy sauce
- 2 teaspoons regular soy sauce
Instructions
- Prepare Udon Noodles: In a large bowl, soak your frozen udon noodles in hot boiling water for about 30 seconds until loosened. Strain and set aside.
- Cook Shrimp: Heat vegetable oil in a large pan over medium heat. Fry the shrimp until they turn pink, curl up, and are cooked through. Remove shrimp from the pan and set aside carefully to avoid overcooking.
- Sauté Aromatics: Lower the heat to medium-low and sauté minced garlic and chopped green onions in the pan for about 10 seconds or until fragrant.
- Add Sauce Ingredients: Quickly add the sesame oil, gochugaru (or red pepper flakes), sugar, chicken bouillon powder, Chinese black vinegar, dark soy sauce, and regular soy sauce to the pan in that order. Stir immediately to prevent burning.
- Toss Noodles in Sauce: Add the drained udon noodles into the pan and toss thoroughly until the noodles are evenly coated with the sauce.
- Combine Shrimp and Noodles: Add the cooked shrimp back into the pan with the noodles. Toss to combine all ingredients well. Remove the pan from heat.
- Garnish and Serve: Sprinkle sesame seeds and additional green onions over the dish before serving. Enjoy immediately!
Notes
- Use fresh or properly thawed frozen udon noodles for best texture.
- Adjust the amount of gochugaru or red pepper flakes according to your spice preference.
- Do not overcook shrimp to keep them tender and juicy.
- You can substitute chicken bouillon powder with vegetable bouillon for a vegetarian version.
- Chinese black vinegar adds a unique tang; if unavailable, use rice vinegar as a substitute.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese, Japanese, Korean
