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Asian Recipe for Udon with Shrimp in Tamari Sauce


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Udon are these long and thick japanese wheat-flour noodles, used generally in soups. They can be found at the store partially cooked or dry. The tamari sauce I have used is the closest thing I have found to actual Shōyu from Japan; which is not quite as salty as our soy sauce.



Udon with shrimp in tamari sauce


Ingredients for 2 people

1/2 lb. Frozen cooked shrimp
3/4 lb. Udon japanese noodles
1/4 cup Tamari sauce
1 teaspoon corn starch
1/2 onion
1 clove of garlic
1/2 cup broccoli florets
2 teaspoons olive oil
A bit of fresh ginger

Procedure:

1) Put the frozen shrimp to thaw in a colander on the counter; finely chop the onion and set a pot of salted water to boil. Prepare the ginger, chopping it to small bits.

2) Using your favorite large skillet, set the ginger to cook with the onions and broccoli for about 2 minutes; press in the garlic.

3) When the onions are getting slightly cooked, pour the tamari sauce over and add the shrimp to the skillet (they don't have to be fully thawed, but you need to shell them); cook the shrimp with the other ingredients for about 2 minutes. At this point mix in the corn starch and mix; what we want here is a thicker sauce, but not too thick. Add more corn starch until your sauce reaches the desired thickness.

4) Cook the Udon noodles as per package instructions; drain. Mix gently your cooked Udon with the rest of the ingredients in the skillet until the Udon are well coated in the sauce.

And there you are... Enjoy your meal!




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