Shrimp is sauteed with mushrooms and veg and topped with cooked Udon noodles. Thai Basil is then added and a delicious sticky sauce that will coat the noodles. It’s then topped with fried shallots.
If you’re going to eat carbs, it may as well be the delicious stick to your ribs kinda noodles such as these luscious Udon Noodles. One of my favorite dishes at Spring Rolls is their Beef Udon. Every time I visited their restaurant, I could only order the Beef Udon for the fear of being disappointed by another choice.
Sadly, the Spring Rolls establishment by my work closed down and moved and I was left craving this. After I mastered the Beef Udon, the next step was Shrimp! This recipe is a bit different and it uses Shrimp & Thai Basil – it’s quick, it’s easy and it’s delicious!
Shrimp Udon Noodles
Ingredients
- 1/2 cup Oyster sauce
- 1/4 cup dark Soya sauce
- 1/2 cup sweet Kecap Manis – this is a sweet sticky soya sauce
- 2 tsps Sesame Oil
- 2 tbsps chopped fresh Ginger
- 1 tsp Asian Chilli powder
- 1 cup Broccoli
- 1 cup Cauliflower
- 800 gms Udon noodles
- 1/4 cup Oil
- 1/2 cup Shallots
Instructions
- Mix the oyster & soya sauce, Kecap Manis, sesame oil, fresh chopped ginger and chilli powder together and keep aside
- Heat water and blanche the broccoli, followed by the cauliflower and remove
- In the same boiling water, immerse the noodles tp loosen it up and drain
- Heat the oil, caramelize the shallots and keep aside
- In the same wok add the mushrooms and the red chilli
- Add the Shrimp
- Allow the shrimp to cook till they turn a beautiful orange color
- Add in the broccoli and cauliflower
- And start adding in the drained udon noodles
- Toss to coat and then add in the basil leaves
- Add the sauce in and coat all the noodles
- Allow the noodles to sit in the hot wok for a bit and mix and then let it sit for a bit again, this allows the noodles at the button to caramelize just a little bit
- Top with the crispy fried shallots
