Shrimp Yaki Udon (Shio Lemon Shrimp Udon Stir Fry)
Ingredients
Shio Lemon Sauce
- ½ tsp salt
- 1 pinch ground black pepper
- ¼ tsp sugar
- 1 dash Japanese soy sauce (koikuchi shoyu)
- 1 tbsp sake
- ½ tsp grated garlic or garlic paste
- 1 tsp toasted sesame oil
- 1 ½ tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Chinese-style chicken bouillon powder
- 1 tsp toasted white sesame seeds
- 1 tbsp finely chopped green onions green part
Shio Lemon Yaki Udon
- 2 tsp cooking oil
- 3 tbsp dried baby shrimp (hoshi ebi) hoshi ebi
- 2 tbsp Japanese leek (naganegi) white part, finely sliced
- 200 g shrimp see in post for cleaning process
- 100 g asparagus cut into 2cm pieces
- 1 pinch salt
- 1 pinch ground black pepper
- 50 g green cabbage roughly chopped
- 100 g bean sprouts
- 2 portions udon noodles pre-boiled
- 2 tbsp finely chopped green onions
Instructions
- Mix all the sauce ingredients in a small bowl and set aside for later.
- Heat a wok on medium and add 2 tsp cooking oil. Add 3 tbsp dried baby shrimp (hoshi ebi) and 2 tbsp Japanese leek (naganegi) and fry for 1 minute to flavour the oil.
- Turn up the heat to medium high and add 200 g shrimp and 100 g asparagus , fry until the shrimps are cooked through. (2-3 minutes)
- Add 100 g bean sprouts and 50 g green cabbage and fry for 1-2 minutes.
- Push all the ingredients to one side and add 2 portions udon noodles.
- Heat the noodles through until they come apart easily and then pour the shio lemon sauce into the wok. Stir fry everything together for 1-2 minutes.
- Dish up and sprinkle with 2 tbsp finely chopped green onions.
- Enjoy!
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