Udon noodles stir fried with shrimp, fresh asparagus, and mushrooms in a delicious sweet and savory teriyaki sauce. This shrimp teriyaki udon with asparagus and mushrooms is super easy to make and perfect for spring.
Ingredients
Shrimp Udon
2 servings udon
6-7 stalks of asparagus
4-5 large mushrooms
A dozen large shrimp/prawns
For the teriyaki sauce
3 tablespoons soy sauce
3 tablespoons mirin
1 ½ tablespoons granulated sugar
Directions:
First, cook the udon in a medium sized pot according to the directions on the package. Cook the udon noodles in boiling water for about 2-3 minutes until the noodles are soft but still chewy. Drain the water and set aside for now.
In a small bowl, combine soy sauce, mirin, and granulated sugar and whisk until the ingredients are well incorporated.
In a medium skillet, add a little bit of olive oil and allow the olive oil to heat for about a minute. Now, add the mushrooms and asparagus and cook them until they’ve softened to your liking.
When the asparagus and mushrooms are just about ready, add the shrimp. Cook the shrimp until they turn from a gray color to a reddish orange color.
Add the cooked udon to the skillet, and pour in the teriyaki sauce. Combine all the ingredients until everything is evenly coated with the sauce. Liquid from the asparagus and the mushrooms will also add to the sauce.
Divide evenly onto two or three plates.
Serve the shrimp teriyaki udon with asparagus and mushrooms warm.
Notes
This version of teriyaki is made without a thickener so the sauce will be very thin. If you want the sauce to be thicker, you can always whisk in a little bit of cornstarch or flour.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/05/24/shrimp-teriyaki-udon-with-asparagus-and-mushrooms/