Ingredients
Scale
- 200g udon noodles (vacuum-packed)
- 100g shrimp
- 1 garlic clove (minced)
- 1 yellow onion (sliced)
- 120g white mushrooms (sliced)
- 1 carrot (cut matchstick-style)
- 1 spring onion (chopped)
- Neutral oil
- Soy sauce
- Oyster sauce
- Rice vinegar
- Brown sugar
- Toasted sesame oil
Instructions
- Boil the udon noodles according to package instructions; drain and rinse under cold water.
- Heat neutral oil in a wok over medium-high heat, add minced garlic, and sauté until fragrant.
- Add sliced mushrooms, onions, and carrots; stir-fry until tender.
- In the same pan, cook shrimp until pink, then add soy sauce.
- Combine boiled udon noodles with the vegetables and sauce; mix well.
- Serve immediately, garnished with spring onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg