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Glossy Shrimp and Vegetable Udon Stir-Fry

Glossy Shrimp and Vegetable Udon Stir-Fry reads umami 8.4, salinity 6.4 and richness 5.2 on Palate's 0–10 flavor X-ray — a Japanese main, about 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.8 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 1.5 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 3.7 / 10

The measured notes (of 18)

Umami 8.4 · Salinity 6.4 · Richness 5.2 · Marine & Briny 4.7 · Sweetness 4.2 · Nutty 3.4 · Allium 3.3 · Funk & Ferment 2.5 · Warm Spice 2.1 · Fruity 1.7 · Herbaceous 1.4 · Earthy 1.3 · Sourness 1.2 · Floral 1.1 · Bitterness 1.1 · Citrus 0.8 · Heat 0.8

What's in it (16)

• hot cooked egg noodles — 397 g
• shrimp — 454 g
• cornstarch — 10 g
• salt — 5 g
• black pepper — 3 g
• soybean soy sauce — 44 g
• oyster sauce — 30 g
• mirin — 15 g
• dark sesame oil — 5 g
• vegetable oil — 41 g
• garlic — 12 g
• ginger — 15 g
• red bell pepper — 100 g
• carrots — 120 g
• snow peas — 227 g
• green onions — 440 g

Time & effort: about 14 min · effort: involved

Nutrition (per 100 g, engine-estimated): 93.4 kcal, 5.9 g protein, 3.2 g fat, 10.7 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of water to a boil. Add the udon noodles and stir gently to separate; cook until loosened and heated through, about 2 minutes. Reserve 1/4 cup of the cooking water, then drain the noodles and set aside.
2. Pat the shrimp dry and toss in a bowl with 1 teaspoon of the cornstarch, 1/2 teaspoon of the salt, and the black pepper until evenly coated.
3. In a small bowl, whisk together the soy sauce, oyster sauce, mirin, sesame oil, the remaining 1 teaspoon cornstarch, and 2 tablespoons of the reserved noodle water until smooth; set the sauce aside.
4. Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat until shimmering. Add the shrimp in a single layer and sear undisturbed until pink and lightly golden on the first side, 1-2 minutes; flip and cook until just opaque throughout, about 1 minute more. Transfer the shrimp to a plate.
5. Add the remaining 2 tablespoons vegetable oil to the pan. Add the garlic, ginger, and the white parts of the green onions; stir-fry until fragrant, about 30 seconds.
6. Add the bell pepper and carrots and stir-fry until just crisp-tender, 2-3 minutes.
7. Add the snap peas and stir-fry until bright green and still crisp, 1-2 minutes.
8. Return the noodles and shrimp to the pan and toss to combine with the vegetables.
9. Pour in the sauce and toss everything together until the noodles are evenly coated and the sauce turns glossy and clings to the noodles, 1-2 minutes. Taste and season with the remaining salt if needed, then toss in the scallion greens and serve immediately.

Dishes with a similar flavor shape

• Shrimp Teriyaki Stir-Fry — Japanese
• Shrimp Lo Mein — Chinese-American
• Shrimp and Broccoli Stir-Fry — Chinese-American
• Shrimp Fried Rice — Chinese-American
• Shrimp and Snow Pea Stir-Fry — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.