Shrimp & Udon Stir Fry

30 mins
Serves 4
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Directions

  1. 1Finely mince 4 cloves of garlic.
  2. 2Finely mince 4 cloves of garlic.
  3. 3Finely mince 4 cloves of garlic.
  4. 4Chop the stem part of 2 green onions into small pieces and cut the leafy part into 2-inch sections. Keep the pieces from the stem part and the leafy part separate.
  5. 5Chop the stem part of 2 green onions into small pieces and cut the leafy part into 2-inch sections. Keep the pieces from the stem part and the leafy part separate.
  6. 6Chop the stem part of 2 green onions into small pieces and cut the leafy part into 2-inch sections. Keep the pieces from the stem part and the leafy part separate.
  7. 7Cut half of an onion into strips.
  8. 8Cut half of an onion into strips.
  9. 9Cut half of an onion into strips.
  10. 10Cut some cabbage into 1-inch thick slices. Take the time to separate the layers of onion and cabbage now so that it's easier to stir-fry later.
  11. 11Cut some cabbage into 1-inch thick slices. Take the time to separate the layers of onion and cabbage now so that it's easier to stir-fry later.
  12. 12Cut some cabbage into 1-inch thick slices. Take the time to separate the layers of onion and cabbage now so that it's easier to stir-fry later.
  13. 13Remove the shell from the shrimp and rinse it with cold water, then pat it dry.
  14. 14Remove the shell from the shrimp and rinse it with cold water, then pat it dry.
  15. 15Remove the shell from the shrimp and rinse it with cold water, then pat it dry.
  16. 16Marinate the shrimp with 1/8 tsp of salt, 1/16 tsp of sugar, 1/8 tsp of white pepper powder, and 1/2 tsp of cornstarch. Mix it up evenly, and then mix in a touch of 1 tsp of sesame oil.
  17. 17Marinate the shrimp with 1/8 tsp of salt, 1/16 tsp of sugar, 1/8 tsp of white pepper powder, and 1/2 tsp of cornstarch. Mix it up evenly, and then mix in a touch of 1 tsp of sesame oil.
  18. 18Marinate the shrimp with 1/8 tsp of salt, 1/16 tsp of sugar, 1/8 tsp of white pepper powder, and 1/2 tsp of cornstarch. Mix it up evenly, and then mix in a touch of 1 tsp of sesame oil.
  19. 19Prepare a pot of water and bring it to a boil.
  20. 20Prepare a pot of water and bring it to a boil.
  21. 21Prepare a pot of water and bring it to a boil.
  22. 22Put the frozen udon straight into the boiling water.
  23. 23Put the frozen udon straight into the boiling water.
  24. 24Put the frozen udon straight into the boiling water.
  25. 25Let the udon cook until it's hot and loosened, then remove it from the water. There is no need to boil it.
  26. 26Let the udon cook until it's hot and loosened, then remove it from the water. There is no need to boil it.
  27. 27Let the udon cook until it's hot and loosened, then remove it from the water. There is no need to boil it.
  28. 28Add some oil to a hot pan over medium-high heat. Then add a tiny bit of 1/16 tsp of sugar and 1/8 tsp of salt to the oil.
  29. 29Add some oil to a hot pan over medium-high heat. Then add a tiny bit of 1/16 tsp of sugar and 1/8 tsp of salt to the oil.
  30. 30Add some oil to a hot pan over medium-high heat. Then add a tiny bit of 1/16 tsp of sugar and 1/8 tsp of salt to the oil.
  31. 31Immediately add the onion and the cabbage to the pan. Stir-fry for about one minute.
  32. 32Immediately add the onion and the cabbage to the pan. Stir-fry for about one minute.
  33. 33Immediately add the onion and the cabbage to the pan. Stir-fry for about one minute.
  34. 34Season it with a little bit of 1/2 tsp of dark soy sauce for color and flavor. Give the onion and cabbage a few more tosses to mix the soy sauce evenly, and we can remove it from the pan.
  35. 35Season it with a little bit of 1/2 tsp of dark soy sauce for color and flavor. Give the onion and cabbage a few more tosses to mix the soy sauce evenly, and we can remove it from the pan.
  36. 36Season it with a little bit of 1/2 tsp of dark soy sauce for color and flavor. Give the onion and cabbage a few more tosses to mix the soy sauce evenly, and we can remove it from the pan.
  37. 37Now, add a little more oil to the pan if needed, and add the pieces from the stem part of the green onion to the oil. Let the onion sizzle in the oil briefly to release some flavor.
  38. 38Now, add a little more oil to the pan if needed, and add the pieces from the stem part of the green onion to the oil. Let the onion sizzle in the oil briefly to release some flavor.
  39. 39Now, add a little more oil to the pan if needed, and add the pieces from the stem part of the green onion to the oil. Let the onion sizzle in the oil briefly to release some flavor.
  40. 40Then we can add the shrimp to the pan. Let the shrimp pan-fry until the bottom is golden, then turn it over and pan-fry until the other side is also golden.
  41. 41Then we can add the shrimp to the pan. Let the shrimp pan-fry until the bottom is golden, then turn it over and pan-fry until the other side is also golden.
  42. 42Then we can add the shrimp to the pan. Let the shrimp pan-fry until the bottom is golden, then turn it over and pan-fry until the other side is also golden.
  43. 43Once the shrimp looks good, add a touch of 1/4 tsp of dark soy sauce and stir-fry the shrimp until the color looks even. Then we can remove it from the pan.
  44. 44Once the shrimp looks good, add a touch of 1/4 tsp of dark soy sauce and stir-fry the shrimp until the color looks even. Then we can remove it from the pan.
  45. 45Once the shrimp looks good, add a touch of 1/4 tsp of dark soy sauce and stir-fry the shrimp until the color looks even. Then we can remove it from the pan.
  46. 46Next, add the minced garlic to the pan and mix it with the oil. Sauté the garlic briefly to bring out some flavor.
  47. 47Next, add the minced garlic to the pan and mix it with the oil. Sauté the garlic briefly to bring out some flavor.
  48. 48Next, add the minced garlic to the pan and mix it with the oil. Sauté the garlic briefly to bring out some flavor.
  49. 49Then we can add the udon noodle to the pan. Stir-fry the udon to mix the garlic evenly and heat up the udon.
  50. 50Then we can add the udon noodle to the pan. Stir-fry the udon to mix the garlic evenly and heat up the udon.
  51. 51Then we can add the udon noodle to the pan. Stir-fry the udon to mix the garlic evenly and heat up the udon.
  52. 52When the udon is hot, season it with 1 1/2 tbsp of soy sauce, 1 tbsp of dark soy sauce, and 1/2 tsp of sugar.
  53. 53When the udon is hot, season it with 1 1/2 tbsp of soy sauce, 1 tbsp of dark soy sauce, and 1/2 tsp of sugar.
  54. 54When the udon is hot, season it with 1 1/2 tbsp of soy sauce, 1 tbsp of dark soy sauce, and 1/2 tsp of sugar.
  55. 55Continue to stir-fry the udon until the color looks even. Then add 1/2 cup of water to the pan. Put the lid on and let the udon cook for about one minute.
  56. 56Continue to stir-fry the udon until the color looks even. Then add 1/2 cup of water to the pan. Put the lid on and let the udon cook for about one minute.
  57. 57Continue to stir-fry the udon until the color looks even. Then add 1/2 cup of water to the pan. Put the lid on and let the udon cook for about one minute.
  58. 58When the time is up, remove the lid, and we can add the onion, cabbage, and shrimp back to the pan. Also, add the leafy part of the green onion and 1/8 tsp of crushed black pepper at this time.
  59. 59When the time is up, remove the lid, and we can add the onion, cabbage, and shrimp back to the pan. Also, add the leafy part of the green onion and 1/8 tsp of crushed black pepper at this time.
  60. 60When the time is up, remove the lid, and we can add the onion, cabbage, and shrimp back to the pan. Also, add the leafy part of the green onion and 1/8 tsp of crushed black pepper at this time.
  61. 61Now, all that's left to do is give everything a few quick tosses to mix it together, and we are done.
  62. 62Now, all that's left to do is give everything a few quick tosses to mix it together, and we are done.
  63. 63Now, all that's left to do is give everything a few quick tosses to mix it together, and we are done.

Ingredients

  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 stalks green onion
  • 2 stalks green onion
  • 2 stalks green onion
  • 2.82 oz onion
  • 2.82 oz onion
  • 2.82 oz onion
  • 8.8 oz cabbage
  • 8.8 oz cabbage
  • 8.8 oz cabbage
  • 7.19 oz peeled shrimp
  • 7.19 oz peeled shrimp
  • 7.19 oz peeled shrimp
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 0.125 tsp white pepper powder
  • 0.125 tsp white pepper powder
  • 0.125 tsp white pepper powder
  • 0.5 tsp cornstarch
  • 0.5 tsp cornstarch
  • 0.5 tsp cornstarch
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 27 oz frozen udon
  • 27 oz frozen udon
  • 27 oz frozen udon
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp dark soy sauce
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 0.125 tsp black pepper
  • 0.125 tsp black pepper
  • 0.125 tsp black pepper

Equipment

pantongsknifecutting boardbowl