Shrimp Yaki Udon
On a recent road trip to Colorado, my son made this dish using beef instead of shrimp. The tantalizing sweet/ savory flavors enticed me to recreate this once I returned home.
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Ingredients
Sauce:
- 1 T DARK soy sauce Specific type, not regular soy sauce
- 2 T oyster sauce
- 1 T Mirin
- 1 T dark brown sugar
- 3/4 t Gochujang paste
Prep 1:
- 1 T extra virgin olive oil
- 1/4 t sea salt
- 1/2 t freshly ground black pepper
- 12 oz fresh/frozen small shrimp- raw, peeled, deveined If frozen, thaw. Pat dry.
Prep 2:
- 2 pkgs (250g each) Frozen Udon noodles
- hot water
Prep 3:
- 1 T extra virgin olive oil
- 1 t minced fresh garlic
- 3/4 c diced yellow onion
- 1 head baby bok choy root end cut off, rinsed, cut into 1" slices
- 1/2 c julienned carrots
- 4 oz Baby Bella (Cremini) mushrooms washed, dried, stems trimmed, then sliced
- 2 green onions washed, cut off root end, thinly slice green and white parts
Instructions
Sauce:
- Blend all sauce ingredients together; set aside.
Prep 1
- Thaw shrimp, if frozen, under cool running water. Pat dry with paper towels.
- In a small bowl, toss shrimp with olive oil, salt and pepper.
- In a wok, or skillet, preheated to MED heat, cook shrimp for about 2 minutes, tossing frequently. Place cooked shrimp on a plate and set aside. Wipe out wok/skillet.
Prep 2:
- Place the 2 packages of frozen udon noodles(500g total) into HOT water for about a minute or so; separate noodles using chopsticks or gently with a fork. Rinse, drain and set aside.
Prep 3:
- Prep all ingredients as indicated above.
- In wok, saute garlic and onion over MED-LOW heat in 1 T olive oil until onions are translucent and aromatic.
- Add in the sliced Baby Bok Choy, carrots and mushrooms and cook, tossing frequently for about 2-3 minutes.
- Add in noodles, sauce and shrimp. Toss to coat noodles and heat through. Garnish with sliced green onions