Yaki Udon With Shrimp

Name: Yaki Udon With Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 113 grams bean sprouts; 59 milliliters bonito flakes; 2 Tbsps canola oil; 2 garlic cloves, minced; 1 inch ginger, peeled, minced; 59 milliliters mirin; 1 sheets nori, thinly sliced; 1 red bell pepper, stemmed, seeded, thinly sliced; 4 scallions, ends trimmed, white and green parts thinly sliced and kept separate; 454 grams shrimp, peeled and deveined; 59 milliliters soy sauce

You can never have too many main course recipes, so give Yaki Udon With Shrimp a try. This recipe serves 2. One serving contains 560 calories, 72g of protein, and 17g of fat. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up bean sprouts, bell pepper, canolan oil, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Bring a large pot of water to a boil over high heat. Cook udon according to the directions on the packaging. When done, drain in a colander and rinse under cold water.

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Water

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Colander

Pot

Drain again and set aside.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add red pepper and stir-fry until lightly browned and still slightly crisp. Stir in green scallions, garlic, and ginger and cook until fragrant, about 30 seconds.

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Red Pepper

Green Onions

Garlic

Ginger

Add noodles to the skillet. Stir-fry until lightly browned, about 1 minute.

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Pasta

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Frying Pan

Add shrimp, soy sauce, and mirin and stir constantly until shrimp are fully cooked and most of the liquid has evaporated, 1 to 2 minutes. Toss in bean sprouts and cook until just starting to wilt.

Ingredients you will need

Bean Sprouts