Yaki Udon is a favorite Asian noodle dish that can be customized with different vegetables or proteins. This version features shrimp, Napa cabbage, yellow onion, and carrots, all tossed in a savory sauce.
Prepare the sauce by combining equal parts oyster sauce and dark soy sauce, half a measurement of rice wine vinegar, a splash of Mirin, and 1 teaspoon of palm sugar. Heat some high smoke point oil in a wok. Cook the shrimp until done, then remove. Add a finely minced one-inch knob of ginger to the wok, followed by the Napa cabbage, yellow onion, and carrots. Cook the vegetables for a couple of minutes until slightly tender. Return the cooked shrimp to the wok. Add udon noodles (pre-cooked according to package directions) and pour the prepared sauce around the edge of the wok. Cut the heat and stir in 3 cloves of thinly sliced garlic. Serve immediately, garnished with green onion tops.
