5 from 2 votes
Shrimp Yaki Udon (Shio Lemon Shrimp Udon Stir Fry)
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
servings
Course:
Lunch, Dinner
Cuisine:
Japanese
Ingredients
Shio Lemon Sauce
- ½ tsp salt
- 1 pinch black pepper ground
- ¼ tsp sugar
- 1 dash soy sauce
- 1 tbsp sake
- ½ tsp garlic paste
- 1 tsp sesame oil toasted
- 1 ½ tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp chicken bouillon powder Chinese-style, granules
- 1 tsp white sesame seeds
- 1 tbsp green onion green part, finely chopped
Shio Lemon Yaki Udon
- 2 tsp neutral cooking oil generic 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 black pepper ground
- 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
Instructions
- Mix all the sauce ingredients in a small bowl and set aside for later.
- Heat a wok on medium and add 2 tsp cooking oil. Add 3 tbsp dried baby shrimp and 2 tbsp green onion and fry for 1 minute to flavour the oil.
- Turn up the heat to medium high and add 200 g shrimp and 100 g asparagus , fry until the shrimps are cooked through. (2-3 minutes)
- Add 100 g beansprouts and 50 g green cabbage and fry for 1-2 minutes.
- Push all the ingredients to one side and add 2 portions udon noodles.
- Heat the noodles through until they come apart easily and then pour the shio lemon sauce into the wok. Stir fry everything together for 1-2 minutes.
- Dish up and sprinkle with 2 tbsp green onion.
- Enjoy!
Cup of Yum