This is one hearty way to enjoy udon noodles, which is known as Japanese thick noodles. Normally udon is served in a noodle soup but it's also excellent in a stir-fry. You can include any veggies or protein you'd like. Today, I'm using some local Gulf Coast shrimp that was given to me from my mom-in-law, who bought it straight from the shrimping boat a few days ago. And to keep it simple, I included just some mushrooms and scallions.
RECIPE for 4 servings.
1/2 pound large shrimp, shelled and deveined
1 med onion, sliced lengthwise
½ lb fresh white mushroom, sliced lengthwise
½ lb fresh shitake mushroom, slice lengthwise
4 tablespoons soy sauce
1 teaspoon sesame oil
3 packages of fresh udon, sold in a bundle of three in the refrigerated noodle section
Fresh ground pepper
1 large bunch green scallions, cut into 1-inch portion
Cook the udon noodle according to instructions on package. Then drain and set aside. (These fresh udons are already cooked, and just need to be resuscitated to get that right level of chewiness).
In a skillet, heat 1 tablespoon of cooking oil. Add the shrimp and stir-fry over moderately high heat until curled, about 2 minutes. Transfer to plate.
Add 1 more tablespoon of oil to hot skillet. Add onion and mushrooms and stir-fry for a 2-3 minutes. Then add in the udon. Stir-fry for a couple of minutes then add in soy sauce.
Then add back the cooked shrimp to the skillet of udon, along with the scallions. Give it a few quick stir and turn off heat.
Top with fresh ground black pepper at the dinner table.