udon noodles

Ingredients

2 tbsp cooking oil divided

2 servings (500g) udon noodles frozen

1/2 lb shrimp or thinly sliced chicken, beef, pork, bacon, tofu, or extra vegetables

1/2 medium onion sliced

2 cloves garlic minced

1 cup cabbage shredded

1/4 cup carrot julienned

3 mushrooms sliced

2 green onions chopped

kewpie mayo, bonito flakes, toasted sesame seeds, and/or green onions for garnish, optional

Sauce

1 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp mirin

1 tbsp brown sugar

1/2 tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional

Directions

Instructions

Season shrimp or your choice of protein with salt and pepper. Combine all sauce ingredients in a small bowl.

To prepare your udon noodles, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat oil in a wok or a large pan over medium heat and and the shrimp or your choice of protein. Cook for about 2 minutes or until opaque. Remove and set aside.

Add oil to the same wok, add onion and garlic, and cook until aromatic. Add cabbage, carrot, and mushrooms, and continue to cook for 2-3 minutes.

Add the cooked shrimp, udon noodles, and sauce, and toss them together until the noodles are evenly coated. Add green onions and mix to combine. Garnish and enjoy!