Hot & Sour Shrimp Udon

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water is boiling, add the udon noodles (a) to the pot. Cook for 9 minutes over high heat.
3. While the noodles are cooking, heat a skillet or saute pan over medium-high heat for 90 seconds. When the pan has warmed up, add 1 tbsp of olive oil to the pan.
4. Cut open the package of shrimp (b) and place on a plate. Season on both sides with a generous pinch of salt and pepper. Place the shrimp in the skillet. Sear for 1 minute, then flip over and add the mushrooms, eggplant and other vegetables (c) to the pan. Stir and spread the vegetables out in the pan. Season with a pinch of salt. Saute the shrimp and vegetables for 1 minute.
5. Pour the hot & sour broth (d) into the pan with the shrimp and vegetables. Put the pan over medium heat and bring up to a simmer.
6. Occasionally scrape the bottom of the skillet or saute pan to release the fond. When the shrimp, vegetables and broth have reached a simmer, turn the heat down to low. Simmer for 2 minutes.
7. At this point, your noodles should be cooked. Taste and if they are too firm, boil for 1 more minute. Then drain the water from the noodles and spoon the noodles into your serving bowls.
8. Ladle the the broth into the bowl of noodles. Spoon the shrimp and vegetables over top of the noodles. Sprinkle the green onion and cilantro (e) over everything.