Black Pepper Udon Noodles With Shrimp
User Reviews
4.7
Black Pepper Udon Noodles With Shrimp
Description
This noodle dish pairs freshly cooked or reheated udon with pan-seared shrimp flavored with garlic and ginger, introducing warmth and pungency. Vegetables such as sugar snap peas, baby corn, carrots, and red bell pepper add color, freshness, and a slight crunch, maintaining a tender-crisp texture by quick stir-frying with a splash of water to prevent drying out.
The sauce incorporates ground black pepper for depth and mild heat, combined with dark soy sauce, oyster sauce, rice wine vinegar, and sugar to unify the flavors with a balanced umami and slight acidity. Cooking the shrimp and vegetables separately and then combining with noodles ensures each component retains its character.
This dish suits a main meal, offering a mix of protein, vegetables, and starch in a single pan. Spicy elements can be adjusted by adding condiments like sriracha if desired. Leftovers keep well refrigerated for several days, making this versatile for meal prepping.
Ingredients
- 7 ounce udon noodles cooked according to package instructions
- 2 tablespoon butter unsalted, divided
- 12 large Shrimp deveined and shelled
- 2 cloves garlic minced
- 1 teaspoon ginger minced, fresh
- ½ small red onion thinly sliced
- 1 cup sugar snap peas
- ½ medium carrot diced or sliced
- ½ medium red bell pepper cut into strips
- 1 cup baby corn cut into 1 inch pieces
For the Sauce
- ½ tablespoon black peppercorns ground
- 3 tablespoon dark soy sauce or regular soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1 tablespoon oyster sauce or hoisin sauce
- 3 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Make the Sauce: In a bowl, mix all the sauce ingredients. Set aside.
- Prep the Udon Noodles: Blanch udon noodles in boiling water for about 1-2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Cook Shrimp: Heat 1 tbsp of butter in a frying pan or wok on medium heat. Add in the shrimp, and cook on one side until they turn pink. Flip the shrimp over, and cook until pink. Remove shrimp and set aside.
- Cook Veggies: In the same wok, heat the remaining 1 tbsp of butter over medium heat and sauté the red onion for about 1 minute, then add the garlic and ginger and cook for another 30 seconds or until fragrant. Toss in sugar snap peas, and cook for a minute. Add in the baby corn, carrots, bell pepper and stir-fry for another minute. Add in 1 or 2 tbsp of water if it gets too dry. Cook quickly to ensure the vegetables keep their fresh color and are tender crisp.
- Combine Ingredients: Add the udon noodles and the sauce to the wok. Toss briefly to combine, then add in the cooked shrimp. Turn up the heat and stir-fry for 1 more minute quickly until everything is well mixed.
- Serve: Serve immediately.
Notes
- Use fresh udon noodles when possible, warming them briefly in boiling water; dried noodles require full cooking per package.
- Enhance spice by adding gochujang, sriracha, or other hot sauces according to taste.
- Removing shrimp tails before cooking improves ease of eating and presentation.
- Leftovers can be stored in an airtight container in the fridge for 3 to 5 days with good reheating results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 245kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 1271mg | 53% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2352IU | 47% |
| Vitamin C | 40mg | 44% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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