Japanese Pan Noodles With Sauteed Shrimp Recipes

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YAKI UDON WITH SHRIMP



Yaki Udon with Shrimp image

A quick, delicious Japanese noodles stir fry with shrimp and veggies.

Provided by Qashang

Categories     Main Course

Time 20m

Number Of Ingredients 17

1 pack (200g) udon noodles (preferably vacuum-packed)
2 tbsp neutral oil
8-10 shrimp (approx 100g)
1 garlic (minced)
1 yellow onion (sliced)
8 white mushrooms (sliced, approx 120g)
1 carrot (cut matchstick-style)
1 spring onion (green & white separately chopped)
1 tbsp regular soy sauce
pinch salt and pepper
1 tbsp oyster sauce
1 tsp dark soy sauce (NOT regular one)
1 tsp rice vinegar
1 tsp brown sugar
1/3 tsp freshly crushed black pepper
1 tbsp toasted sesame oil
pinch salt

Steps:

  • Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
  • Heat 1 tbsp oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, white part of spring onions and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.
  • In the same pan add additional 2 tbsp oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink.
  • Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
  • Pour the sauce. Stir.
  • Then toss in the veggies.
  • Turn off heat and sprinkle spring onion.
  • Take out in a plate and enjoy!

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

SHRIMP LO MEIN



Shrimp Lo Mein image

Provided by Kelsey Nixon

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Salt
8 ounces dried Chinese egg noodles, or 1 pound fresh
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch

Steps:

  • For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
  • For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
  • For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
  • In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
  • Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

SHRIMP RAMEN STIR FRY



Shrimp Ramen Stir Fry image

This Shrimp Ramen Stir Fry is an easy, one-pan dinner that comes together in under 30 minutes! Chewy instant ramen noodles are cooked in a sweet soy sauce, and tossed with sautéed shrimp, snap peas, garlic, and plenty of savory shiitake mushrooms.

Provided by Nicole

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 tbsp sesame oil, divided
2 cups snap peas
5 oz shiitake mushrooms, sliced
1/2 small onion, sliced
1/4 tsp salt
2 large garlic cloves
1/2 tsp ginger, minced
3/4 lb large shrimp
2 tbsp tamari
2 tbsp packed brown sugar
2 tsp rice vinegar
1 1/2 cups low sodium chicken stock, plus more if needed
2 packages ramen noodles

Steps:

  • Heat a large skillet to a medium-high heat. Once the skillet is hot, add 2 teaspoons of sesame oil. Add in the snap peas, mushrooms, onions and salt. Saute, stirring often until peas are bright green and mushrooms and onions are softened, about 4-5 minutes. Add in garlic and ginger, cook another 1-2 minutes. Remove the veggies from the pan and set aside.
  • Season the shrimp with salt and pepepr on both sides. Add the remaining 2 teaspoons of sesame oil to the pan. Add the shrimp. Cook the shrimp until bright pink and curled into the letter C. It should take about 3 minutes. Remove from pan, set aside.
  • Pull the noodles in half so you have four bricks of noodles. Whisk tamari, brown sugar, rice vinegar, chiicken stock and soy sauce together in a small bowl or measuring cup. Add to the pan. Bring to a boil and reduce to a simmer. Add the noodles. Let the noodles sit in the simmering liquid for 30 seconds. Use tongs or chops sticks to flip over. Repeat until noodles are pliable. Use the tongs or chops sticks to pull all the noodles apart. Simmer until, stir often, until the noodles are cooked about 2-3 more minutes. If the sauce evaporated too much or the noodles soak up too much liquid, add a tablespoon of chicken stock at a time so there's enough liquid for the noodles to cook.
  • Toss the noodles in the sauce. Add the shrimp and veggies to the noodless. Toss to combine.

Nutrition Facts : ServingSize 1 serving, Calories 383 kcal, Carbohydrate 42 g, Protein 27 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 214 mg, Sodium 1343 mg, Fiber 3 g, Sugar 10 g

JAPANESE PAN NOODLES WITH SAUTEED SHRIMP



Japanese Pan Noodles With Sauteed Shrimp image

Make and share this Japanese Pan Noodles With Sauteed Shrimp recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb udon noodles (Japanese wheat noodles)
1 cup broccoli, cut into florets
1 cup carrot, julienned
1/2 cup scallion, cut on the bias
1/2 cup red pepper, julienned
1/2 cup fresh shiitake mushroom, de-stemmed
1 tablespoon fresh ginger, peeled and chopped
1/4 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
1 teaspoon black sesame seed
24 shrimp (16-20 peeled & de-veined)

Steps:

  • 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.

Nutrition Facts : Calories 364, Fat 5.9, SaturatedFat 0.7, Cholesterol 30.2, Sodium 1617, Carbohydrate 63.6, Fiber 5.1, Sugar 2.6, Protein 13.1

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