Shrimp and Udon Stir Fry

Ingredients

• VEGETABLES
• 80 g onion, sliced
• 250 g cabbage, sliced
• 1/16 tsp sugar
• 1/8 tsp salt
• 1/2 tsp dark soy sauce
• SHRIMP
• 204 g peeled shrimp
• 1/8 tsp salt
• 1/16 tsp sugar
• 1/8 tsp white pepper
• 1/2 tsp cornstarch
• 1 tsp sesame oil
• 1/4 tsp dark soy sauce
• NOODLES
• 771 g frozen udon noodles
• 4 cloves garlic, minced
• 2 green onions, white and green parts separated
• 1 1/2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1/2 tsp sugar
• 1/2 cup water
• 1/8 tsp black pepper
• Cooking oil, as needed

Method

1. Mince four cloves of garlic.
2. Prepare two green onions, chop the stem part into small pieces and cut the leafy part into two inch sections.
3. Cut half of an onion into strips and cut cabbage into 1 inch thick slices, separating layers.
4. Remove the shell from the shrimp, rinse with cold water, pat dry, and marinate with salt, sugar, white pepper powder, cornstarch, and a touch of sesame oil.
5. Bring a pot of water to a boil and cook the frozen udon until hot and loosened, then remove from water.
6. Add oil to a hot pan over medium-high heat, add a tiny bit of sugar and salt, then add onion and cabbage, stir fry for about 1 minute, season with dark soy sauce, toss to mix, then remove from pan.
7. Add more oil if needed, add green onion stem pieces to the pan, let sizzle briefly.
8. Add shrimp to the pan, pan fry until golden on both sides, then add a touch of dark soy sauce and stir fry until evenly colored, then remove from pan.
9. Add minced garlic to the pan, sauté briefly.
10. Add the cooked udon to the pan, stir fry to mix with garlic and heat through.
11. Season the udon with soy sauce, dark soy sauce, and sugar, stir fry until evenly colored.
12. Add some water, cover with lid, and cook for about 1 minute.
13. Remove the lid, add back the onion, cabbage, shrimp, leafy green parts of green onion, and crushed black pepper.
14. Toss everything quickly to combine, then serve.