Ingredients:

  • 2 packs pre-cooked udon noodles (400g)
  • 0.5 lb large shrimp, peeled and deveined
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp mirin
  • 1 tsp dark soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 0.5 tsp dashi powder or chicken bouillon
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1.5 cups green cabbage, shredded
  • 0.5 cup carrots, julienned
  • 5 medium shiitake mushrooms, sliced
  • 3 stalks green onions, cut into 2-inch pieces

Instructions:

  1. Whisk soy sauce, oyster sauce, mirin, dark soy sauce, rice vinegar, sugar, and dashi powder in a small bowl until sugar is dissolved. Set aside.
  2. If using frozen udon, soak in hot water for 1-2 minutes until separated, then drain immediately. Do not overcook.
  3. Heat 1 tablespoon of vegetable oil in a wok or heavy skillet over medium-high heat. Pat shrimp dry and sear until pink and opaque (about 1.5 minutes per side). Remove shrimp and set aside.
  4. Add the remaining 1 tablespoon of oil to the wok. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
  5. Add shredded cabbage, julienned carrots, and sliced shiitake mushrooms. Stir-fry until the cabbage begins to wilt but retains a slight crunch.
  6. Return the noodles and seared shrimp to the wok. Pour the prepared sauce over the ingredients.
  7. Toss vigorously over high heat for 1-2 minutes until the sauce thickens and glazes the noodles. Fold in green onions during the last 30 seconds of cooking.