I love takeout just as much as the next person, but sometimes you crave something homemade. I have good news. Not only do these stir fried shrimp udon noodles use almost entire pantry ingredients, but they come together in less than 30 minutes. That’s even quicker than waiting for delivery.
Did I mention that this recipe is perfect to clean out your produce drawer too? I used snap peas, bell pepper slices, and broccoli. But feel free to use the veggies you have on hand! Mushrooms, spinach, carrots, all great choices.
Let’s talk this sauce. The real star of the show that brings everything together. It gets a nice kick from a generous amount of black pepper but its nicely counteracted by the sweetness from the honey and mirin. A cornstarch slurry lets it thicken up nicely when added to the stir fry.
Less than 30 minutes and some pantry ingredients stand in between you and these spicy stir fried udon noodles and shrimp. Thanks to an easy Spicy Black Pepper sauce, you won’t even miss takeout.
Black Pepper Sauce
- 6 tabelspoons low sodium soy sauce
- 2 tablespoons honey (can substitute granulated sugar)
- 3 tablespoons mirin
- 1 inch piece fresh ginger
- 1 1/2 teaspoons ground black pepper (more or less according to spice preference)
- 3 cloves garlic
- 2 tablespoons cornstarch (dissolved in 6 tablespoons of water)
- 8 ounces dried udon noodles
- 2 tablespoons sesame oil
- 1 bell pepper (cut into slices)
- 6 ounces sugar snap peas or snow peas
- 4 ounces fresh broccoli florets
- 1 lb shrimp (peeled and deveined)
- 1 tablespoon sesame seeds
- Bring a pot of water to boiling, add the udon noodles and reduce heat to a simmer. Cook for 10 minutes. Then rinse and drain well with cold water.
- Meanwhile, combine all sauce ingredients in a food processor or blender. Blend until smooth.
- Heat a wok or large nonstick skillet to medium-high heat. Add 1 tablespoon of the sesame oil and add the vegetables. Stir fry until slightly browned and tender to taste (about 5 minutes). Push the vegetables to the side, add the remaining oil to the empty half and add the shrimp. Cook shrimp for about 1 minute per side until light pink and opaque.
- Add the sauce and rinsed noodles. Toss everything together. Continue to stir fry for a couple more minutes so the noodles heat, the sauce thickens and sticks to the noodles. If the sauce seems too thick, you can add additional water to loosen things up. Sprinkle on the sesame seeds and serve.
- Category: Main Dish
- Cuisine: Asian