Spicy Black Pepper Shrimp with Udon Noodles – oodles of noodles and oodles of shrimp with lots of yummy veggies and a super delish sauce.
It’s pretty sad that I discovered udon noodles so late in my life. I really wish I had known about them in my college years. But all is not lost. I can still enjoy them now and you may find that I may tend to overuse them from now on, simply because I adore them. I also found that at my local grocery store they sell the precooked udon noodles, which is perfect for me when I come home from a busy day at work to just drop in some boiling water and come up with a dish as fabulous as this spicy black pepper shrimp with udon noodles.
I just got a new keyboard and the u key does not want to cooperate with me and it’s just annoying when I have to type udon so many times and who knew the letter u was in so many words. Anyway don’t let me digress any further and let me tell you about this super dish.
Did you know that Costco is my new favorite store? You can buy amazing huge gigantic shrimp there for a decent price and from a bag I can cook 3 or 4 meals with. So when I looked in the freezer and realized I had one bag left of this gorgeous shrimp I just couldn’t help myself and thought what a great idea to use this shrimp with my yummy udon noodles.
I seasoned my shrimp with loads of black pepper and a bit of salt and cooked them in a bit of butter just until pink. Damn u letter! I also like to remove the tails from my shrimp if I make dishes like this because I simply don’t want to be bothered with the tails as I eat. But this shrimp is so good just on its own, and I struggled with myself not to finish it all off before I actually finished cooking the meal.
The sauce is also easy to make, and as far as the veggies go, well simply use what you have on hand. I used red bell pepper, baby corn, snap peas and some carrots. All I can say is that this meal was so good, it really is like eating at a restaurant. So say goodbye to Chinese takeout next time and try this spicy black pepper shrimp yourself.
- 2 servings of fresh udon noodles or 8 oz of dry udon noodles cooked according to package instructions
- 12 medium shrimp - deveined and shelled
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp minced garlic or 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 1/2 small red onion - thinly sliced
- 1 cup sugar snap peas
- 1/2 carrot diced or sliced
- 1/2 red bell pepper cut into strips
- 1 cup baby corn cut into 1 inch pieces
- salt to taste
- 1/2 tbsp black peppercorns
- 3 tbsp of light soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- 1 tsp oyster sauce or hoisin sauce
- 3 tbsp water
- 1 tsp cornstarch
In a bowl mix the shrimp with 1 tsp sugar and a dash of salt and black pepper. Marinate for 15 minutes.
In a bowl, mix all the sauce ingredients. Set aside.
Blanch udon noodles in boiling water for about 1-2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
Heat 1 tbsp of butter in a frying pan or wok on medium heat. Add in the shrimp, and cook on one side until they turn pink. Flip the shrimp over, and cook until pink. Remove shrimp and set aside.
With the same pan, heat another 1 tbsp of butter on medium heat and sauté garlic and ginger until fragrant. Toss in onion and sugar snap peas, and cook for about a minute. Then add in baby corn, carrots and bell pepper and stir-fry for another minute. Add in 1 or 2 tbsp of water if it gets too dry. Cook quickly to ensure the vegetables keep their fresh color and are tender crisp.
Mix in the udon noodles and the sauce ingredients. Toss briefly to combine, then add in the cooked shrimp. Turn up the heat and stir-fry the mixture quickly until everything is well mixed.
Season with salt as needed. Sprinkle a bit more crushed black pepper if desired.