Singapore-Style Shrimp Udon Stir-Fry
By Diana Yen, @diana_yen_
Images
Serves
4
Ingredients
Ingredients
● 16 oz (450 g) udon noodles, fresh or frozen
● 8 large shrimp (about ½ lb / 225 g), peeled and deveined
● 2 large eggs, beaten with 1 tbsp cold water
● 2 garlic cloves, finely chopped
● ½ medium yellow onion, thinly sliced
● 1 red bell pepper, thinly sliced
● 2 scallions, thinly sliced (green and white parts separated)
● 2 tbsp curry powder
● 4 tbsp neutral oil (vegetable or canola), plus more as needed
● 1½ tbsp soy sauce
● 2 tsp oyster sauce
● Kosher salt and freshly ground black or white pepper, to taste
● Sesame oil, for drizzling
● Crispy fried shallots or toasted sesame seeds, for garnish (optional)
● 16 oz (450 g) udon noodles, fresh or frozen
● 8 large shrimp (about ½ lb / 225 g), peeled and deveined
● 2 large eggs, beaten with 1 tbsp cold water
● 2 garlic cloves, finely chopped
● ½ medium yellow onion, thinly sliced
● 1 red bell pepper, thinly sliced
● 2 scallions, thinly sliced (green and white parts separated)
● 2 tbsp curry powder
● 4 tbsp neutral oil (vegetable or canola), plus more as needed
● 1½ tbsp soy sauce
● 2 tsp oyster sauce
● Kosher salt and freshly ground black or white pepper, to taste
● Sesame oil, for drizzling
● Crispy fried shallots or toasted sesame seeds, for garnish (optional)
Procedure
If using frozen udon noodles, boil until loosened, about 60 seconds. Drain, toss lightly with oil,
and set aside. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the
beaten eggs and scramble until just set, then transfer to a plate. Add another tablespoon oil to
the pan and sear the shrimp 3–4 minutes per side until just cooked through, then transfer to the
plate.
Add the onion to the pan and cook until softened, about 2 minutes. Stir in the garlic, white parts
of the scallions, and red bell pepper, cooking for another 2 minutes. Season lightly with salt.
Push the vegetables to the side, add 2 tablespoons oil, and stir in the curry powder for 30
seconds until fragrant.
Toss the udon noodles with the vegetables and curry powder for another minute. Add ¼ cup
water, or more if needed to loosen, then gradually stir in the soy sauce and oyster sauce,
tossing until the noodles are evenly coated and glossy. Return the eggs and shrimp to the pan
and stir to combine. Taste and adjust seasoning with salt and pepper, then drizzle with sesame
oil.
Finish by sprinkling with scallion greens, crispy shallots, or toasted sesame seeds. Serve
immediately.
and set aside. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the
beaten eggs and scramble until just set, then transfer to a plate. Add another tablespoon oil to
the pan and sear the shrimp 3–4 minutes per side until just cooked through, then transfer to the
plate.
Add the onion to the pan and cook until softened, about 2 minutes. Stir in the garlic, white parts
of the scallions, and red bell pepper, cooking for another 2 minutes. Season lightly with salt.
Push the vegetables to the side, add 2 tablespoons oil, and stir in the curry powder for 30
seconds until fragrant.
Toss the udon noodles with the vegetables and curry powder for another minute. Add ¼ cup
water, or more if needed to loosen, then gradually stir in the soy sauce and oyster sauce,
tossing until the noodles are evenly coated and glossy. Return the eggs and shrimp to the pan
and stir to combine. Taste and adjust seasoning with salt and pepper, then drizzle with sesame
oil.
Finish by sprinkling with scallion greens, crispy shallots, or toasted sesame seeds. Serve
immediately.
Singapore-Style Shrimp Udon Stir-Fry
By Diana Yen, @diana_yen_
Serves
4
Ingredients
Ingredients
● 16 oz (450 g) udon noodles, fresh or frozen
● 8 large shrimp (about ½ lb / 225 g), peeled and deveined
● 2 large eggs, beaten with 1 tbsp cold water
● 2 garlic cloves, finely chopped
● ½ medium yellow onion, thinly sliced
● 1 red bell pepper, thinly sliced
● 2 scallions, thinly sliced (green and white parts separated)
● 2 tbsp curry powder
● 4 tbsp neutral oil (vegetable or canola), plus more as needed
● 1½ tbsp soy sauce
● 2 tsp oyster sauce
● Kosher salt and freshly ground black or white pepper, to taste
● Sesame oil, for drizzling
● Crispy fried shallots or toasted sesame seeds, for garnish (optional)
● 16 oz (450 g) udon noodles, fresh or frozen
● 8 large shrimp (about ½ lb / 225 g), peeled and deveined
● 2 large eggs, beaten with 1 tbsp cold water
● 2 garlic cloves, finely chopped
● ½ medium yellow onion, thinly sliced
● 1 red bell pepper, thinly sliced
● 2 scallions, thinly sliced (green and white parts separated)
● 2 tbsp curry powder
● 4 tbsp neutral oil (vegetable or canola), plus more as needed
● 1½ tbsp soy sauce
● 2 tsp oyster sauce
● Kosher salt and freshly ground black or white pepper, to taste
● Sesame oil, for drizzling
● Crispy fried shallots or toasted sesame seeds, for garnish (optional)
Procedure
If using frozen udon noodles, boil until loosened, about 60 seconds. Drain, toss lightly with oil,
and set aside. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the
beaten eggs and scramble until just set, then transfer to a plate. Add another tablespoon oil to
the pan and sear the shrimp 3–4 minutes per side until just cooked through, then transfer to the
plate.
Add the onion to the pan and cook until softened, about 2 minutes. Stir in the garlic, white parts
of the scallions, and red bell pepper, cooking for another 2 minutes. Season lightly with salt.
Push the vegetables to the side, add 2 tablespoons oil, and stir in the curry powder for 30
seconds until fragrant.
Toss the udon noodles with the vegetables and curry powder for another minute. Add ¼ cup
water, or more if needed to loosen, then gradually stir in the soy sauce and oyster sauce,
tossing until the noodles are evenly coated and glossy. Return the eggs and shrimp to the pan
and stir to combine. Taste and adjust seasoning with salt and pepper, then drizzle with sesame
oil.
Finish by sprinkling with scallion greens, crispy shallots, or toasted sesame seeds. Serve
immediately.
and set aside. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the
beaten eggs and scramble until just set, then transfer to a plate. Add another tablespoon oil to
the pan and sear the shrimp 3–4 minutes per side until just cooked through, then transfer to the
plate.
Add the onion to the pan and cook until softened, about 2 minutes. Stir in the garlic, white parts
of the scallions, and red bell pepper, cooking for another 2 minutes. Season lightly with salt.
Push the vegetables to the side, add 2 tablespoons oil, and stir in the curry powder for 30
seconds until fragrant.
Toss the udon noodles with the vegetables and curry powder for another minute. Add ¼ cup
water, or more if needed to loosen, then gradually stir in the soy sauce and oyster sauce,
tossing until the noodles are evenly coated and glossy. Return the eggs and shrimp to the pan
and stir to combine. Taste and adjust seasoning with salt and pepper, then drizzle with sesame
oil.
Finish by sprinkling with scallion greens, crispy shallots, or toasted sesame seeds. Serve
immediately.