Fried Udon Noodles with Shrimp, Tofu and Leek
4 servings
45 minutes
Fried udon noodles with shrimp, tofu, and leek are a vibrant representative of Japanese cuisine, combining tenderness, richness, and harmony of flavors. Udon's chewy texture absorbs the aromatic soy sauce beautifully, while crispy sprouts add freshness. Shrimp gives the dish a seafood note, and tofu adds softness and lightness. Lime adds a subtle tanginess, while fried peanuts provide a spicy crunch. This recipe recalls traditional Japanese street food where the balance of ingredients is perfected. Perfect for a quick dinner or special culinary enjoyment.
1
Boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water.
- Udon noodles: 400 g
2
Place eggs and soy sauce in a bowl, add chopped leek, chopped shrimp, sprouts, and noodles. Heat the wok over medium heat for 1-2 minutes until smoke appears, then add vegetable oil. Add diced tofu and fry for 2 minutes until golden brown.
- Chicken egg: 2 pieces
- Soy sauce: 75 ml
- Leek: 1 piece
- Cooked peeled prawns: 6 pieces
- Bean sprouts: 0.3 glass
- Udon noodles: 400 g
- Vegetable oil: 2 tablespoons
- Tofu: 110 g
3
Add the noodle mixture to the wok and fry for another 3-4 minutes until the eggs are cooked and the leek is soft.
- Udon noodles: 400 g
- Chicken egg: 2 pieces
- Leek: 1 piece
4
Divide into 2 bowls, drizzle with lime juice, and sprinkle with crushed peanuts.
- Lime: 1 piece
- Roasted peanuts: 15 g
