Fried Udon with Shrimps, Shimeji Mushroom & Sugar Snap Peas

Fried Udon with Shrimps, Shimeji Mushroom & Sugar Snap Peas

Ingredients:

1 pkt x 200g fresh udon

150g shrimps (shelled, deveined with the tail intact)

80g shimeji mushroom (discard the bottom and separate by hand)

42g sugar snap peas (trimmed)

1 tbsp chopped young ginger

1 tbsp chopped garlic

2 tbsp cooking oil

Seasonings: (mixed well)

1 tbsp kikkoman soy sauce

1 tbsp mirin

2 tbsp sake

3g bonito flakes

½ tsp sugar

Preparation Instructions:

  1. Loosen the udon noodles in boiling water, remove, drained and set aside.
  2. Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the chopped young ginger and garlic until fragrant.
  3. Add in shrimps, saute until turn pink. Remove and set aside.
  4. Add in shimeji mushroom and sugar snap peas, lightly sautéed.
  5. Add in udon noodles and seasonings. Constantly stirring until the noodles absorb most of the sauce.
  6. Dish out and serve.

 

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