Description
Learn how to make flavorful 15-min Chili Garlic Shrimp Noodles that will satisfy your cravings with this easy recipe. Perfect for a quick and delicious meal!
Ingredients
- 450 g udon noodles, frozen or fresh udon prepared to package instructions (1 lb)
- 10 jumbo shrimp, peeled & deveined
- 1 green onion, finely chopped
- 1 tbsp (15 ml) vegetable oil or any neutral oil
- 1 clove garlic, minced
- 1/2 tsp (3 ml) sesame seeds for garnishing
- 2 tsp (10 ml) sesame oil
- 1 tsp (5 ml) gochugaru or red pepper flakes, double the amount for more spicy
- 1 tsp (5 ml) white granulated sugar or cane sugar
- 1/2 tsp (3 ml) beef bouillon powder
- 1/2 tsp (3 ml) Chinese black vinegar or apple cider vinegar/rice vinegar/white vinegar
- 2 tsp (10 ml) dark soy sauce
- 2 tsp (10 ml) regular soy sauce
Instructions
- Place the frozen udon noodles in a large bowl and cover them with hot boiling water until they separate, which should take around 30 seconds. Drain and set them aside.
- Warm up the vegetable oil in a large skillet over medium heat. Cook the shrimp until they turn pink, curl up, and are fully cooked. Take them out and set them aside, being careful not to overcook.
- Lower the heat to low-medium and briefly sauté the garlic and green onions for about 10 seconds until they release their aroma.
- Add the following to the pan in quick succession: sesame oil, gochugaru, sugar, beef bouillon powder, Chinese black vinegar, and both types of soy sauce, ensuring the ingredients in between do not burn.
- Add the udon noodles to the pan and stir thoroughly until they are evenly coated with the sauce.
- Mix in the cooked shrimp with the noodles. Turn off the heat. Sprinkle with sesame seeds and additional green onions for garnish. Enjoy!
Notes
- Consider using whole wheat udon noodles for a healthier twist.
- Marinate the shrimp in soy sauce, garlic, and ginger to boost flavor.
- Add bell peppers, snap peas, or broccoli for extra nutrients and texture.
