Shrimp and Vegetable Teriyaki Udon

Japanese inspired udon stir fry with shrimp, sliced mushrooms, zucchini, sweet corn, and peas in delicious teriyaki sauce. This dish is both healthy and easy to make, a great choice for a quick meal.

It’s Father’s Day this weekend. Have you made your plans yet?

My family and I are going to be pretty busy this weekend. My sister’s birthday and Father’s Day land on the same day this year, which means it’s going to be a big celebration! Possibly with cake from Schubert’s Bakery and dinner somewhere. We haven’t decided yet. I’ll be sure to post pictures next week. =)

Today I want to introduce another type of Japanese noodles: udon. Have you ever had udon? I love anything that includes noodles. It doesn’t matter whether it’s noodle soup, stir fry noodles, pan fried noodles, or noodle salad. If they include noodles, I don’t need further convincing.

This udon dish is so very delicious with the classic taste of teriyaki sauce and filled with tons of vegetables, mushrooms, and shrimp! All of my favorite ingredients!

First, add about a tablespoon of vegetable oil to a medium sized skillet. Allow the oil to heat for a minute. Then add mushrooms. Use a spatula to stir the mushrooms and cook them evenly.

Once the mushrooms have softened, add in the zucchini and about ¼ cup water. The reason why I added the water is because the bottom of the skillet is too dry. Without liquid, our ingredients could become burnt. So I remedy that by adding a little bit water after each ingredient.

As the zucchini starts to soften, add in the udon noodles and ¼ cup water. You have two options. You can add the udon directly to the skillet. Or you can cook the udon separately in a small pot. By cooking the udon a little bit, it will help soften and loosen the noodles instead of having them clumped together. Either way works.

Add in the corn kernels and peas. Stir until all the ingredients are incorporated.

Now, add in the teriyaki sauce, sugar, and water. If you like, add in crushed red peppers for spiciness. Stir the sauce until it coats the noodles and the vegetables. I used teriyaki baste and glaze, which was what I had on hand. It has the same flavor as the teriyaki sauce and marinade, just thicker. You can use the marinade and sauce if that’s what you have. It should have the same flavor. I added the sugar to decrease the saltiness of the teriyaki. If you feel you need more sauce, you can add more to taste.

 

At the end, add in the shrimp and cook them until they become red orange in color and no longer appear orange and translucent.

Plate the udon, and serve the udon warm. Enjoy!

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