This recipe appears in:Dinner Tonight: Yaki Udon With Shrimp
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- 2 servings frozen udon, approximately 8 ounces each
- 2 tablespoons canola oil
- 1 red bell pepper, stemmed, seeded, thinly sliced
- 4 scallions, ends trimmed, white and green parts thinly sliced and kept separate
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled, minced
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 pound shrimp, peeled and deveined
- 4 ounces bean sprouts
- 1/2 sheet nori, thinly sliced
- 1/4 cup bonito flakes
- Togarashi for serving (optional)
Bring a large pot of water to a boil over high heat. Cook udon according to the directions on the packaging. When done, drain in a colander and rinse under cold water. Drain again and set aside.
Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add red pepper and stir-fry until lightly browned and still slightly crisp. Stir in green scallions, garlic, and ginger and cook until fragrant, about 30 seconds.
Add noodles to the skillet. Stir-fry until lightly browned, about 1 minute. Add shrimp, soy sauce, and mirin and stir constantly until shrimp are fully cooked and most of the liquid has evaporated, 1 to 2 minutes. Toss in bean sprouts and cook until just starting to wilt.
Divide the noodles between two bowls. Top with a sprinkling of nori, bonito flakes, and togarashi (optional).