My boyfriend and I both have full time jobs. We are the kind of couple that like to bring our lunch/ dinner to work if we can, not only does it save money, but we do get tired eating out every day, and what we make at home better caters to our tastes. In addition, there aren’t many food choices in Kalamazoo, unless you are willing to have fast food every single day. To me, there is nothing more comforting than a bowl of steaming hot noodles, especially on a cold day. Since it’s not practical to bring a container full of soup and noodles, I am willing to compromise, I am fine with a bowl of hearty Yakiudon. Yakiudon uses thick udon noodles typically put into a soup but instead is stir fried into this delicious little dish.
- 2 eggs
- 1/2 cup of shrimp, shell and tail removed
- 1 cup of bean sprouts
- 2 bricks of frozen udon
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame paste
- 1/2 tablespoon of oyster sauce
- 1 pack of bonito shaving (optional)
- Blanch the frozen udon in a pot of boiling water for a minute to make sure that all the noodles are seperated. Drain, rinse with cold water and set aside for the stir fry.
- Combine soy sauce, sesame paste, and oyster sauce with two tablespoons of hot water. Set aside for later use.
- Heat up the frying pan with small amount of oil, add the eggs and make sure you scramble it while cooking it. Stir fry the eggs, shrimps and bean sprouts until the shrimps are cooked.
- Drained the udon, and add it into the stir fry. Combined all the ingredients together in the frying pan, and add the sauces. Make sure you turn down the heat to medium low, so that you don’t burn the udon noodles.
- Season with salt and white pepper to your own taste.
- Serve on a plate and add some bonito shaving if you would like.
With a full schedule, this is our version of Yakiudon with a little twist. It’s not something real fancy but it tastes pretty good, and the most important thing is, this recipe is really quick and easy. If I can make this, I am sure all of you can cook this at home.