Sara Udon Crispy Noodles
Japanese crispy fried noodles topped with sautéed shrimp, vegetables, and a silky egg ribbons in a light soy-butter sauce. Crunchy, savory, and ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 480
- Protein
- 28g
Ingredients
- 10 oz fresh udon noodles
- 10 oz shrimp, peeled and deveined
- 3 tbsp vegetable oil for frying
- 1 whole medium carrot, julienned
- 2 whole eggs, beaten
- 2 tbsp soy sauce
- 1 tbsp butter
Instructions
- 1
Pat shrimp dry with paper towels and season with salt and pepper.
- 2
Separate udon strands gently with your fingers so they don't clump.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 4
Add udon noodles in a flat layer and fry without stirring 3-4 minutes until golden and crispy on bottom.
- 5
Flip noodle cake and fry the other side 2-3 minutes until crispy all over. Slide onto a plate.
- 6
Add remaining 1 tbsp oil to the skillet and sear shrimp 90 seconds per side without moving.
- 7
Push shrimp to the side, pour beaten eggs into empty space, and scramble until just set, about 60 seconds.
- 8
Toss in carrot and stir until warmed through, roughly 90 seconds.
- 9
Add soy sauce and butter, stirring until the butter melts and coats everything, about 30 seconds.
- 10
Slide crispy noodle cake onto a serving plate and top with shrimp-egg mixture.
Tools you’ll need
- large 12-inch nonstick or cast iron skillet
- paper towels
- spatula or fish turner
- spoon for stirring
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