A quick and delicious Udon Stir Fry with shrimp, packed with colorful vegetables and bold flavors.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir Fry
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
8 ounces udon noodles
1 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
1 cup bell peppers, sliced (red, yellow, or green)
1 cup broccoli florets
1 cup snap peas
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon ginger, minced
2 green onions, sliced
Salt and pepper to taste
Instructions
Cook the udon noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the shrimp to the skillet. Add the cooked udon noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes.
Season with salt and pepper to taste. Garnish with sliced green onions before serving.
Notes
For a vegetarian option, substitute shrimp with tofu and use vegetable broth instead of oyster sauce.
Add a splash of sriracha or chili flakes for a spicy kick.
You can also include other vegetables like carrots or mushrooms for added flavor and nutrition.