Yaki Udon
- 2 packages fresh udon noodles about 16 ounces
- 1 pound raw shrimp
- 1 tablespoon neutral oil such a vegetable, grapeseed or avocado
- ½ onion sliced, yellow, sweet or red
- 2 carrots peeled, cut on the bias
- 1 zucchini cut on the bias
- 1 small head broccoli chopped into bite-sized pieces
- 8 ounces mushrooms sliced
- 1 jalapeño sliced thin, on the bias
- 2 scallions sliced thick, on the bias
Sauce/Marinade
- ½ cup soy sauce
- ½ cup water
- 1 tablespoon neutral oil such a vegetable, grapeseed or avocado
- 1 tablespoon mirin
- 1 tablespoon sake or dry sherry
- 1 tablespoon rice wine vinegar unseasoned
- 1 tablespoon brown sugar
- 1-2 inches ginger peeled, minced or grated
- 4 to 8 cloves garlic 8 small or 4 large
Marinate
Finely mince or grate the garlic and ginger on a microplane. Add the remaining marinade ingredients to a bowl and mix with the garlic and ginger.
Pour half over the shrimp in a non-reactive container or gallon resealable plastic bag. Reserve the other half. Cover or seal and place both in the refrigerator for 30 minutes to an hour.
Prep
Slice the vegetables and group by their cook times.
Group 1: Onion.
Group 2: Carrot, zucchini, broccoli and jalapeño.
Group 3: Mushrooms and scallions.
Stir-Fry
Place a wok or large stainless steel pan on high heat until hot.
Remove the shrimp from the marinade and pat dry. Discard the marinade.
Cook the shrimp until opaque, about 2 minutes. Remove from the pan and set aside.
Add the onion and stir-fry until slightly softened and golden.
Add the carrot, zucchini, broccoli and jalapeño. Stir-fry for 1-2 minutes.
Add the mushrooms and scallions. Stir-fry for 1-2 minutes.
Add noodles and the remaining sauce and stir-fry for 3 more minutes, add the shrimp back in, stir to coat and serve immediately in bowls or on plates.
- Feel free to use different vegetables you have on hand in place of or in addition to the vegetables listed here. Try bell peppers, celery, eggplant, cabbage or edamame.
- All components of this dish can be stored for 3-4 days in the fridge.
- You can freeze the leftovers of this dish for 2 months, defrost in the refrigerator overnight and heat in a pan or wok with a bit of oil when ready to eat.
- You can use other proteins in this dish such as beef, chicken or tofu. You can also omit protein entirely.
- If you cannot find fresh udon noodles, you can use dried udon noodles. Cook according to package directions.
- If the ingredients while cooking, feel free to add a tiny bit of oil.
- If you omit the jalapeño and still want a bit of heat, some sriracha or sambal oelek would be an excellent addition.
Calories: 283kcal | Carbohydrates: 28g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2383mg | Potassium: 1148mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6438IU | Vitamin C: 156mg | Calcium: 176mg | Iron: 3mg