Sara Udon Crispy Noodles with Shrimp
Golden-fried udon noodles topped with plump shrimp in a glossy sweet-savory sauce, finished with scallions and sesame seeds. Restaurant-quality crunch in under 40 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 445
- Protein
- 22g
Ingredients
- 7 oz fresh or frozen udon noodles
- 8 oz medium shrimp, peeled and deveined
- 3 tablespoons vegetable oil (for frying)
- 3 tablespoons soy sauce
- 1.5 tablespoons mirin or honey
- 1 clove garlic, minced
- ½ teaspoon ginger, minced
- 2 stalks scallions, sliced into 2-inch pieces
- 1 teaspoon sesame seeds (white or black)
Instructions
- 1
If using frozen udon, place the noodles in a strainer and run cold water over them until fully thawed and separated, about 2 minutes, then shake dry.
- 2
Pat the shrimp dry with paper towels by pressing gently on each shrimp to remove surface moisture; dry shrimp will brown better when fried.
- 3
Mince the garlic until the pieces are pencil-tip small, about the size of a grain of rice, then mince the ginger the same way.
- 4
Heat 2 tablespoons of the vegetable oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Spread the thawed udon noodles in an even layer across the hot oil, pressing gently with a spatula to help them make contact with the pan.
- 6
Let the noodles cook undisturbed for 3 minutes, then flip them in sections with a spatula and cook for another 3 minutes until golden-brown and crispy on both sides.
- 7
Transfer the crispy noodles to a plate and set aside.
- 8
Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat, then add the shrimp in a single layer and cook without moving for 2 minutes until the underside turns pink.
- 9
Flip each shrimp with tongs and cook for another 1 minute until the other side is also pink; transfer to a small bowl.
- 10
Pour the soy sauce and mirin into the same skillet over medium heat, then add the minced garlic and ginger and stir constantly for 30 seconds until fragrant.
- 11
Return the cooked shrimp to the skillet and stir gently for 20 seconds to coat with the sauce.
- 12
Divide the crispy noodles between two plates, mounding them in the center of each plate.
- 13
Top each nest of noodles with the shrimp and sauce, spooning the liquid evenly over both servings.
- 14
Scatter the sliced scallions over the noodles and shrimp, then sprinkle 0.5 teaspoon of sesame seeds over each plate.
Tools you’ll need
- 12-inch skillet
- fine-mesh strainer
- paper towels
- cutting board and knife
- spatula
- tongs
- small bowl
- two serving plates
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