Shrimp Yaki Udon (Shio Lemon Shrimp Udon Stir Fry)

Shio Lemon Sauce

• ½ tsp salt
• 1 pinch ground black pepper
• ¼ tsp sugar
• 1 dash soy sauce
• 1 tbsp sake
• ½ tsp garlic paste
• 1 tsp toasted sesame oil
• 1 ½ tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Chinese-style chicken bouillon powder (granules)
• 1 tsp 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
• 2 tbsp green onion 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 beansprouts
• 2 portions udon noodles pre-boiled
• 2 tbsp green onion green part, finely sliced to garnish