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japanese shrimp and chicken fried udon
Tags: japanese ,shrimp, fried ,udon

Recipe by donkey;
0 votes recorded (0 rating)


Total Cooking Time: 30 - 60 minutes
1 Servings
  • katsuobushi1 pkg neutral flavor oil1 Tbsp
  • Pickled red ginger1 Tbsp soy sauce1 tsp
  • cabbage leaves2-3 carrot1
  • Freshly ground black pepperas needed green onions/scallions2
  • mentsuyu3 Tbsp onion½
  • shiitake mushrooms2 sliced pork belly½ lb
  • Udon2

Cooking Method

  • Step 1
    Gather all the ingredients.
  • Step 2
    If the udon noodles are frozen, boil them until loosen. Drain and rinse off the starch. Drain well and set aside.
  • Step 3
    Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot
  • Step 4
    Discard the tough shitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnisih). Cut the rest of scallion into 2” (5 cm) pieces.
  • Step 5
    Cut the pork belly slices into 1” (2.5 cm) pieces.
  • Step 6
    In a frying pan, heat oil over medium high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.
  • Step 7
    dd cabbage and carrots and stir fry until coated with oil. Then add shiitake mushrooms and scallion. Stir fry until vegetables are lightly wilted.
  • Step 8
    Add udon noodles and using tongs, combine well with all the ingredients.
  • Step 9
    Add seasonings (Freshly ground black pepper, 3 Tbsp. Mentsuyu, and 1 tsp. soy sauce) and mix all together. Please adjust the amount of Mentsuyu based on the amount of the ingredients you have added.
  • Step 10
    Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.

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