Shrimp Broccoli Yaki Udon
One of the simplest japanese noodles to make is Yaki Udon. It involves a very basic cooking method of stir-frying. In minutes time you're guaranteed to savor a smooth, wok-fried rich, noodle dish. Little did I know that this noodles in fact, can still be made simpler and faster (absolutely perfect for people on the go). Some people, like me, who are always in a morning run yet still tied up with family responsibilities (specifically of providing good eats for the loved ones), are always on a look for convenient yet satisfying meals. Lucky Me! I found another noodle dish to include in my culinary bin. Shrimps Broccoli Yaki Udon made a very fitting alternative. This was the kids' another enjoyable morning fix last week.
What you need: 500 g prepacked udon noodles, 500 g shrimps (shell removed and deveined), 1 medium bunch of broccoli flowers (cut in individual florets), 4 cloves garlic (chopped), 1 medium sized shallot (chopped), a pinch of black pepper mill, 2 tbsps canola oil, 1/4 cup tempura & noodles soy sauce, 4 - 5 cups water
How to make: Boil water in a pot. Blanch shrimps until it turns pink. Set aside. Blanch broccoli in the same water for 1 min and set aside. Add udon noodles into the water and cook for 3 - 4 minutes. Drain and set the noodles aside. In a heated wok, saute onion and garlic in canola oil until fragrant. Add in noodles, shrimps and broccoli. Season with tempura soy sauce and black pepper mill. Stir-fry for 1 - 2 minutes. Enjoy!