Ingredients
Scale
- 1 pack (200 g) udon noodles, preferably vacuum-packed
- 2 tablespoons neutral oil
- 8–10 shrimp (about 100 g)
- 1 clove garlic, minced
- 1 yellow onion, sliced
- 8 white mushrooms, sliced (about 120 g)
- 1 carrot, cut matchstick-style
- 1 spring onion, green and white parts separated and chopped
- 1 tablespoon regular soy sauce
- Pinch of salt and pepper
- For the Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (not regular)
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ⅓ teaspoon freshly crushed black pepper
- 2 teaspoons toasted sesame oil
- Pinch of salt
Instructions
- Boil the udon noodles according to package instructions. Drain, rinse with cold water, drizzle lightly with oil, and set aside.
- Heat 1 tablespoon oil in a pan over high heat. Add garlic and cook for 1 minute, then add mushrooms and stir-fry until cooked.
- Add onion, white part of spring onion, and carrots. Stir-fry for 2–3 minutes. Season with a pinch of salt and pepper, then remove vegetables from the pan.
- In the same pan, add the remaining oil and cook the shrimp with soy sauce and a pinch of salt until no longer pink.
- Add the udon noodles and fry on high heat, stirring continuously so they crisp slightly.
- Pour in the prepared sauce and stir well.
- Add the cooked vegetables back into the pan and toss to combine.
- Turn off the heat, sprinkle with green spring onions, and serve immediately.
Notes
- Use vacuum-packed udon noodles for the best chewy texture.
- Dark soy sauce adds color and depth—do not substitute with regular soy sauce.
- You can swap shrimp for chicken, tofu, or beef if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 615
- Sugar: 16 g
- Sodium: 1958 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 81 g
- Fiber: 8 g
- Protein: 29 g
- Cholesterol: 81 mg