Yaki Udon With Shrimp Recipe

• 2 servings frozen udon, approximately 8 ounces each
• 2 tablespoons canola oil
• 1 red bell pepper, stemmed, seeded, thinly sliced
• 4 scallions, ends trimmed, white and green parts thinly sliced and kept separate
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled, minced
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 pound shrimp, peeled and deveined
• 4 ounces bean sprouts
• 1/2 sheet nori, thinly sliced
• 1/4 cup bonito flakes
• Togarashi for serving (optional)

1. Bring a large pot of water to a boil over high heat. Cook udon according to the directions on the packaging. When done, drain in a colander and rinse under cold water. Drain again and set aside.
2. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add red pepper and stir-fry until lightly browned and still slightly crisp. Stir in green scallions, garlic, and ginger and cook until fragrant, about 30 seconds.
3. Add noodles to the skillet. Stir-fry until lightly browned, about 1 minute. Add shrimp, soy sauce, and mirin and stir constantly until shrimp are fully cooked and most of the liquid has evaporated, 1 to 2 minutes. Toss in bean sprouts and cook until just starting to wilt.
4. Divide the noodles between two bowls. Top with a sprinkling of nori, bonito flakes, and togarashi (optional).

frozen udon, canola oil, red bell pepper, scallions, garlic, ginger, soy sauce, mirin, shrimp, bean sprouts, nori, bonito flakes, serving

Taken from www.seriouseats.com/recipes/2014/01/yaki-udon-with-shrimp-recipe.html (may not work)