Sara Udon with Crispy Shrimp
Quick-fried ramen noodles topped with crispy shrimp, scallions, and a silky egg ribbons in a savory udon broth. Restaurant-quality in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 6 oz ramen noodles (wavy chuka soba or crispy fried ramen)
- 8 oz large shrimp, peeled and deveined
- 1.5 cups dashi or chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 whole eggs
- 2 whole scallions, chopped
Instructions
- 1
Boil salted water in a pot. Cook ramen until just al dente, ~3 minutes. Drain and set aside.
- 2
Pat shrimp dry with paper towels. Season with salt and pepper.
- 3
In a small bowl, whisk together dashi, soy sauce, and mirin. Set aside.
- 4
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~60 seconds.
- 5
Add shrimp in a single layer. Sear without stirring for 90 seconds until edges curl and turn pink.
- 6
Flip shrimp and cook 60 seconds more until opaque. Transfer to a plate.
- 7
In the same skillet, add cooked ramen. Spread in a single layer and cook undisturbed for 90 seconds.
- 8
Toss ramen to crisp all sides, cooking 60 seconds more until golden and crunchy edges form.
- 9
Pour broth mixture over ramen. Stir to coat evenly and bring to a gentle simmer, ~60 seconds.
- 10
Push ramen to the edges of the skillet. Pour beaten eggs into the center and scramble until set, ~90 seconds.
- 11
Divide noodles between two bowls. Top with crispy shrimp, egg ribbons, and scallions.
- 12
Drizzle any remaining broth over the top and serve immediately.
Tools you’ll need
- pot
- large skillet (12-inch)
- small bowl
- whisk
- paper towels
- tongs or spatula
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