Udon with vegetables and shrimp is a first course with an oriental flavor. Udon are thick Japanese noodles made from wheat flour; they can be served in soups or stir-fried with various ingredients. You can buy udon (noodles) directly from stores that sell ethnic products, or you can make them at home. In this recipe, I stir-fried the udon with soy sauce and a mix of vegetables and shrimp. In no time, you’ll serve a dish that’s finger-licking good!
Also try:
Noodles with Peanut Sauce
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
Ingredients
- 12 oz udon noodles
- 7 oz shrimp
- 10 oz cabbage
- 2 carrots
- to taste leek
- 2 tbsp soy sauce
- to taste extra virgin olive oil
Tools
- Pan
- Chopsticks
Steps
To prepare udon with vegetables and shrimp, wash the shrimp under running water, removing the head and shell. Then remove the inner intestine: cut the back of the shrimp with a knife and gently remove it, trying not to break it.
Wash and clean the cabbage, then cut it into strips. Julienne the carrot and chop the leek.
In a pan (preferably a wok) pour a drizzle of extra virgin olive oil and the leek. Put on low heat, and when the leek is slightly wilted, add the remaining vegetables and continue cooking over low heat.
Cook for several minutes, the vegetables should be cooked but still crunchy. If necessary, add some hot water to prevent the vegetables from sticking to the pan.
Then add the shrimp and sauté for 3-4 minutes.
After that, add the udon to the pan and drizzle them with soy sauce. Stir-fry over high heat for a moment. Use chopsticks to separate them, you can also use a fork, but be careful not to break them.
Mix well to combine the ingredients together, ensuring they are all well coated. Serve hot and enjoy your meal!
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