Yaki Udon With Shrimp Food

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!

STIR-FRIED UDON WITH CHICKEN AND VEGETABLES

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
• Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
• Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
• Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.

YAKI UDON

Steps:

• Rehydrate the wood ear mushrooms by soaking in hot water for 10 minutes. Drain the liquid and set aside.
• Set a large sauté pan over high heat. Add 2 tablespoons of the vegetable oil and heat until the oil just begins to smoke. Add the pork and shrimp; cook for 1 1/2 to 2 minutes, stirring often, until the shrimp just turn pink but neither is cooked through. Transfer the cooked pork and shrimp to a plate but keep the oil in the pan.
• With the pan over high heat, add the lotus root, carrots, cabbage, onions, bamboo shoots, and wood ear, enoki, and shimeji mushrooms. Add the remaining 1 tablespoon oil, if necessary. Cook until the vegetables are tender, 2 to 4 minutes.
• Reduce the heat to medium and add the broth, soy sauce, and sesame oil to the vegetables. Cook for 2 minutes longer, or until most of the liquid has evaporated.
• Place a large pot of water over high heat and bring to a boil. Add the noodles and cook for 1 minute, just long enough to heat through. Drain well.
• Add the noodles to the pan with the vegetables, then add the pork and shrimp. Mix well and cook for 1 to 2 minutes longer, until the shrimp and pork are fully cooked and the vegetables are soft. Season with the salt and black pepper.
• To serve, divide the noodles between 2 plates. Garnish with the katsuobushi.