Udon Noodles with shrimp and avocado
Everything that contains shrimp and avocado I love! ? Today I make a stir-fry of Japanese Udon (う ど ん) noodles with shrimp and avocado. This udon is a fantastic thick wheat noodle.
There are dozens of different variations; thinner, thicker or with green tea. These noodles each have a different name. I’m going to try every single one, but today it’s going to be udon only ;-).
Today I make two dishes of udon noodles with simple ‘Dutch’ ingredients: udon noodles with shrimp and avocado and the other with pork chops and mushrooms.
This recipe is enough for 2 people and is ready in 20 minutes.
Recipe for udon noodles with shrimp and avocado
udon noodles: one roll
100 grams of firm shrimps
1/4 white cabbage
1 clove of garlic
1/2 chili pepper
1/2 teaspoon of pepper
1 teaspoon sesame oil
5 teaspoons hoisin sauce
Kikkoman soy sauce
Handful of coriander
Handful of bean sprouts
I cut the vegetables in bite size pieces. I’m still going to experiment with several mushroom species, but today I’m preparing my udon noodles with simple ‘Dutch’ ingredients. ?
I have to cook my udon noodles for 10 minutes. Check the packaging; each type and thickness needs different preps.
When the noodles are done, drain and rinse immediately with cold water. This way they will not stick together and you can keep them longer. For example in the refrigerator for later use. Pour warm water over the noodles when you want to use them again. They will be immediately good to go.
I sauté the shallot, pepper, and garlic in a tablespoon of oil until the onions turn light yellow.
Then I add the cabbage, tomato, and mushrooms together with half a teaspoon of pepper. Salt is not necessary. The Kikkoman soy sauce later in the process will add enough of that flavor ;-).
I season my udon noodles dish with homemade Hoisin sauce. You can also buy a jar in a specialist Asian food shop.
Hoisin sauce is sweet, spicy, pungent and smokey. It’s delicious. I love it. It is a super sticky dark sauce ;-). It is eaten with Peking duck for example or is served as a dipping sauce to go with Vietnamese spring rolls. A versatile Asian sauce for that matter ;-).
I use 5 teaspoons of hoisin sauce.
My prawns have already been cooked. Fresh prawns are also fantastic of course. Stir-fry them for a little longer until they look beautifully pink. I warm up my (already cooked) shrimps in the pan and add 1 teaspoon of sesame oil.
I finish my udon noodle basis with a handful of bean sprouts. The sprouts need to stay crisp just like the white cabbage btw.
Done! I fill up half of my ‘buddha’ bowl (from Burma) with udon noodles and mix in two large tablespoons of my shrimp/mushroom mix. I cut my avocado in big, rough pieces and lay them on top. Together with some coriander, black pepper and a few drops of lemon or lime juice.
But wait before you eat: just before serving, add a few teaspoon of Kikkoman soy sauce to taste. This sauce is pretty salty so be careful not to use too much, but this dish needs that spark at the end!
Udon noodles remain beautifully firm. Easy to eat with chop sticks. The cabbage and bean sprouts deliver a crunchy bite. The shrimp and avocado are beautifully tender and rich. The sesame oil makes it smoky, the hoisin sauce sweet and complex and the kikkoman soy sauce produces a salty punch. Delicious.