Black Pepper Udon Noodles Shrimp (Printer-Friendly)

Tender shrimp, udon noodles, vibrant vegetables, and bold black pepper sauce combine for a quick and tasty meal.

# What You’ll Need to Cook:

→ Noodles

01 - 200 g udon noodles, blanched or cooked as per package instructions

→ Seafood

02 - 12 large shrimp, shelled and deveined

→ Vegetables

03 - 2 cloves garlic, finely minced
04 - 1 teaspoon fresh ginger, minced
05 - 0.5 small red onion, thinly sliced
06 - 100 g sugar snap peas
07 - 0.5 medium carrot, diced or thinly sliced
08 - 0.5 medium red bell pepper, cut into strips
09 - 100 g baby corn, cut into 2.5 cm pieces

→ Sauce

10 - 0.5 tablespoon black peppercorns, coarsely ground
11 - 3 tablespoon dark soy sauce or regular soy sauce
12 - 1 tablespoon rice wine vinegar
13 - 1 teaspoon granulated sugar
14 - 1 tablespoon oyster sauce or hoisin sauce
15 - 3 tablespoon water
16 - 1 teaspoon cornstarch

→ Others

17 - 2 tablespoon unsalted butter, divided

# Steps to Prepare:

01 - In a mixing bowl, combine black pepper, soy sauce, rice wine vinegar, sugar, oyster sauce, water, and cornstarch. Stir until cornstarch is fully dissolved. Set aside.
02 - Blanch fresh udon noodles in boiling water for 1–2 minutes or cook dried noodles according to package instructions. Drain thoroughly, rinse under cold water, and set aside.
03 - Heat 1 tablespoon butter in a wok over medium heat. Add the shrimp and cook until pink on one side, then flip and continue cooking until fully opaque. Transfer to a plate and set aside.
04 - In the same wok, melt the remaining butter over medium heat. Add red onion and sauté for 1 minute. Incorporate garlic and ginger, stirring for 30 seconds until aromatic. Add sugar snap peas and cook for 1 minute. Add baby corn, carrot, and red bell pepper, stir-frying for an additional minute. If mixture becomes dry, splash in 1–2 tablespoons water. Vegetables should remain crisp and retain their color.
05 - Add cooked noodles and prepared sauce to the wok. Toss ingredients to coat evenly, then return the shrimp. Increase heat and stir-fry for 1 minute, ensuring everything is heated through and well combined.
06 - Transfer the stir-fried noodles and shrimp to serving bowls and enjoy immediately.

# Extra Cooking Tips:

01 - For extra spiciness, add gochujang, sriracha, or your preferred hot sauce to the final stir-fry.
02 - Removing shrimp tails prior to cooking enhances ease of eating.
03 - Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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