Ingredients
Method
- In a large pot over high heat, briefly cook the Japanese-style udon noodles for about 30 seconds to separate them. Transfer the noodles to a mixing bowl.
- Toss the udon noodles with sesame oil to prevent sticking and enhance flavor.
- In a large skillet over high heat, add vegetable oil and sauté shredded cabbage with soy sauce and sugar until caramelized.
- Add minced garlic and cleaned shrimp to the skillet. Cook until the shrimp is pink and cooked through.
- Sprinkle red pepper flakes for added spice.
- Add the cooked udon noodles to the skillet and toss with oyster sauce until well combined.
- Garnish with finely sliced green onions.
- Serve hot and enjoy your delicious Garlic Shrimp Udon Noodles.
Nutrition
Notes
Pro Tips:
Buy shell-on shrimp and peel them yourself because the shells contain natural sugars that caramelize when the shrimp hits hot oil, and those fond bits left in the pan will make your garlic oil incredibly flavorful when you add the udon. After cooking this dish dozens of times, I've learned to add the udon noodles while they're still slightly wet from rinsing because that extra moisture creates steam that helps the noodles absorb the garlic oil better than completely drained noodles. Use fresh udon noodles from the refrigerated section instead of dried because they have a higher moisture content that prevents them from soaking up too much of your precious garlic oil, keeping the dish silky rather than dry. Toast your garlic slices until they're just golden at the edges before adding shrimp because this creates a nutty depth that reminds me of the sofrito base we use in Dominican seafood dishes, giving the simple preparation more complex flavor layers. Storage & Meal Prep:
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently.
Buy shell-on shrimp and peel them yourself because the shells contain natural sugars that caramelize when the shrimp hits hot oil, and those fond bits left in the pan will make your garlic oil incredibly flavorful when you add the udon. After cooking this dish dozens of times, I've learned to add the udon noodles while they're still slightly wet from rinsing because that extra moisture creates steam that helps the noodles absorb the garlic oil better than completely drained noodles. Use fresh udon noodles from the refrigerated section instead of dried because they have a higher moisture content that prevents them from soaking up too much of your precious garlic oil, keeping the dish silky rather than dry. Toast your garlic slices until they're just golden at the edges before adding shrimp because this creates a nutty depth that reminds me of the sofrito base we use in Dominican seafood dishes, giving the simple preparation more complex flavor layers. Storage & Meal Prep:
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently.