Udon Shrimp Recipes

YAKI UDON WITH SHRIMP

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!

UDON NOODLES WITH SHRIMP, SNOW PEAS, AND PEANUTS

Steps:

• Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
• Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
• Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.

UDON SHRIMP

Steps:

• In a wok, coat the bottom of the pan with olive oil, not too much. Add the contents of the udon flavoring packet and garlic powder. When the pan gets hot, add the shrimp, stirring around to cook and coat with the spices and oil. Cook about 1 minute then remove.
• Add the remainder of the ingredients and quickly stir fry. Do not over cook.
• Add the udon, only cooking till it comes to temperature. Return the shrimp to the wok and serve.
• The key is to not overcook this meal. You want to just heat the shrimp and the veggies should be crisp.
• Want more garlic flavor, go for it.

UDON AND SHRIMP SALAD

Steps:

• Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.
• Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.
• Drain shrimp and discard the marinade.
• Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
• Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
• Transfer to a bowl; set aside.
• To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.
• Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
• Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
• Serve at once, or cover and chill up to 8 hours.
• Garnish with cashews just before serving.

BROWN-BUTTER SHRIMP WITH HAZELNUTS

Steps:

• In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
• Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
• Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.