Make a quick udon with shrimp, garlic and roasted cabbage. Thanks to the rich sauce, springy noodles and simple steps, you'll have a delicious lunch or dinner ready in just 15 minutes.
Recipe for 2 people
Preparation: 5 minutes.
Cooking: 10 minutes.
Quick recipe with udon noodles
15-minute udon with shrimp and garlic
Thick udon noodles, juicy shrimp, roasted cabbage and a bold garlic sauce. A quick wok dish that you can prepare in fifteen minutes and is perfect for lunch or dinner on a busy day.
Ingredients
- 2 × 200 g pre-cooked udon noodles
- 1 tsp sesame oil
- 2 tbsp vegetable oil suitable for cooking
- 2 heaping cups finely chopped white cabbage
- 1 tsp sugar, divided into two halves
- 2 tbsp soy sauce – ½ tbsp for the cabbage and 1½ tbsp for finishing
- 4 cloves of garlic, finely chopped
- 200 g peeled and deveined raw shrimp
- ½ tsp chili flakes
- 3 tbsp oyster sauce
- ½ cup finely chopped spring onions
Preparation procedure
-
Prepare udon noodles
Place the pre-cooked udon noodles in a pot of boiling water. Use tongs or chopsticks to carefully separate them. Once the individual noodles are loose, drain them and transfer them to a large bowl. Drizzle with sesame oil and toss gently.
-
Roast the cabbage
Heat the vegetable oil in a wok or large frying pan over high heat. Add the cabbage and stir-fry until lightly browned around the edges. Sprinkle in ½ tsp sugar, add ½ tbsp soy sauce and stir-fry for about a minute.
-
Add garlic and shrimp
Add the chopped garlic to the cabbage and fry for about 20 seconds, just until fragrant. Add the shrimp and chili flakes. Stir-fry until the shrimp change color and are just cooked through.
-
Finish the sauce
Add the prepared udon noodles, the remaining 1½ tbsp soy sauce, the remaining ½ tsp sugar and the oyster sauce to the wok. Mix everything well and stir-fry for about 30 seconds more to thicken the sauce and evenly coat the noodles.
-
Serve
Finally, stir in the chopped spring onions. Divide the udon among bowls and serve immediately, while the noodles are springy and the shrimp are juicy.
Foodland Tip: Don't overcook shrimp. They're usually done when they turn pink, lose their transparency, and curl into a C-shape. They can become tough if sautéed too long.
Ingredients you can find in Foodland
The base of the recipe is pre-cooked udon noodles and three distinctive flavorings.
Udon fresh noodles NBH 200g
Dried chili crushed RED DRAGO -100 g
Sesame oil 100% LEE KUM KEE 207 ml
Whiteleg Shrimp Vannamei P&D 31/40 IQF ASIAN CHOICE 700g /1000g
Practical advice for the recipe
How to work with pre-cooked udon
The noodles don't need to be cooked for long. Leave them in the boiling water only until they start to loosen. Cooking them for too long can soften them unnecessarily and cause them to break apart when stir-fried.
What can you add to the recipe?
If you want to use more vegetables, add thin strips of carrots, peppers, or snow peas. Cut the vegetables into smaller pieces so they can cook quickly during the short stir-fry.
Video recipe
Recipe adapted from 15-minute Garlic Prawn Udon by Marion's Kitchen . Soy and oyster sauce may contain soy, wheat and shellfish. Always check the ingredients of specific products if you have food allergies.
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Perfektní stránka,rádi vaříme asijská jídla a toto jsou výborné recepty
Strašne rada varím Ázijské jedlá a som rada že som objavila Foodland
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