Udon Noodles with Shrimp

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Makes: 4 servings adjust
Originally a Lo Mein recipe, we prefer Udon, and have simplified a few ingredients/steps for our own version. Substitute marinated (use sauce from step 2) hanger steak, or shredded pork for Shrimp. Awesome base for pan fried noodles.

Directions

Ingredients

  • 12 ounces Udon Noodles
  • 2 teaspoons Sesame Oil

Step 1

Boil, drain and rinse noodles according to package directions. Looking for tender but firm, "Al dente." Toss with sesame oil and set aside.

Ingredients

  • 1 1⁄2 tablespoons Oyster Sauce
  • 1 1⁄2 tablespoons Soy Sauce
  • 1 1⁄2 tablespoons Mirin
  • 1⁄4 teaspoon Cracked Black Pepper

Step 2

Combine sauces with black pepper and set aside.

Ingredients

  • 4 Scallions

Step 3

Slice greens into 1 inch sections, seperating from whites. Set aside. Finely chop whites and set aside.

Ingredients

  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Fresh Ginger, minced or crushed
  • 1 clove Garlic, minced or crushed
  • 8 ounces Shrimp, peeled and deveined
  • 2 tablespoons Dry Sherry

Step 4

Heat vegetable oil in wok over high heat (whisps of smoke). Add ginger, garlic and diced onion and shrimp. Stir fry together until shrimp begin to turn pink (about 1 minute). Add onion greens, sherry and noodles, stir fry until greens wilt. Add sauce mixture, tossing it over heat to mix thoroughly and heat through.
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