Black Pepper Shrimp Udon

Haini

Dette Black Pepper Shrimp Udon is a cozy, bold noodle dish inspired by childhood comfort and simple home cooking. With juicy shrimp, chewy udon noodles, and a savory black pepper sauce, it’s easy to make yet deeply satisfying — perfect for busy days when you crave something warm and familiar.

Ingen bedømmelser endnu

Udskriv Fastgør opskrift Ædelsten

Forb. tid 10

Tilb. tid 10

Samlet tid 20

Ret Aftensmad, frokost

Køkken Kinesisk

Antal mennesker

Ingredienser

2 Udon-nudler (2 pakker)
10 - 12 large Shrimp, peeled & deveined
2 kopper Lettuce, sliced
2 tsk Vegetabilsk olie + 1 tbsp for frying
4 Fed hvidløg, hakket
1 Forårsløg, finthakket
En knivspids salt
Pinch of Black Pepper

Black Pepper Sauce

1 Spsk. Østers sovs
1 Spsk. Mørk sojasovs
1/2 Spsk. Lys sojasovs
1 Spsk. Kinesisk Sort Eddike
2 tsk Sesamolie
3/4 tsk Sort peber
1 tsk Majsstivelse
1/4 kop Vand
1/4 Kyllingebouillon

Sådan gør du

In a small bow, combine together Oyster Sauce, Dark Soy Sauce, Light Soy Sauce, Chinese Black Vinegar, Sesame Oil, Black Pepper, Cornstarch, Water, and Chicken Bouillon. Mix well and set aside.
In a frying pan, add in 1 tbsp of Vegetable Oil, on medium-high heat. Fry the Shrimp on both sides until nicely golden. Season with Salt & Black Pepper.
Boil a pot of water. Cook the Udon noodles for 1 minute until loosen up. Drain and set it aside.
In a wok, add in Vegetable Oil, on medium-high heat. Add in the Garlic, and stir for 15 seconds until fragrant. Then add in Udon noodles and the Black Pepper Sauce. Mix well and cook until the sauce has slightly thickened. Toss in Lettuce and cook until they are softened.
Toss in the Shrimp and stir for another 30 seconds.
Transfer to serving plates or bowls. Garnish with chopped Green Onions on top. Ready to enjoy!

Video

Noter

You can substitute Shrimp with Beef or Chicken if you prefer other meat options. For a vegetarian version, you can use Tofu instead.
If you don't have Chicken Bouillon, you can just use Chicken stock. Replace Water and Chicken Bouillon with 1/4 cup of Chicken stock.
For the Greens, I use Lettuce here, you can also use Bok Choy or other green-leaf vegetables.
If Chinese Black Vinegar is not available, you can substitute with Balsamic Vinegar.