Empty My Fridge
Try This Secret for Perfect Udon Every Time!
Ingredients
- Shrimp½ lb
- Salt
- White pepper
- Cornstarch½ tsp
- Vegetable oil3 tbsp
- Garlic2 cloves
- Soy sauce1 tbsp
- Dark soy sauce2 tbsp
- Oyster sauce2 tbsp
- Chicken stock½ cups
- Udon noodle · frozen3
- Onion½
- Cabbage1 cup
- Scallion3 stalks
- Bean sprout½ cups
Instructions
- Season the shrimp with the salt, white pepper and cornstarch until evenly coated.
- Mix the soy sauce, dark soy sauce, oyster sauce and chicken stock in a bowl.
- Boil the frozen udon until the noodles separate, then rinse briefly in cold water and drain well.
- In a hot wok over high heat, add oil, then stir-fry the shrimp and garlic for about 1 minute until just pink, then remove.
- In the same wok, add oil and stir-fry the onion and cabbage for about 1 minute until slightly softened, then remove.
- Add oil to the wok with the udon and stir-fry until heated through. Return the shrimp and vegetables, pour in the sauce and toss until glossy. Add the bean sprouts and scallions last and toss once more.
Summarized from CiCi Li's video. Watch it for the details.
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GarlicOnionScallionShrimpCabbageBean sproutUdon noodle
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