Teriyaki Shrimp Noodles

Ingredients

• ounce sfresh udon noodles
• 1/3 cup soy sauce
• 1/4 cup mirin (Japanese sweet wine)
• 1/4 cup sake (Japanese rice wine)
• clove sgarlic, minced
• tablespoon sbrown sugar
• teaspoon freshly grated ginger
• tablespoon sesame oil
• pound uncooked large shrimp, peeled and deveined
• cup sfrozen stir-fry vegetables
• tablespoon thinly slice d green onion for garnish
• toasted sesame seeds for garnish

Instructions

1. Bring a large pot of lightly salted water to a boil. Add udon and cook until they float at the top, about 3 minutes. Continue cooking for 2 more minutes once they are floating, but be careful not to overcook.
2. Meanwhile, mix together soy sauce, mirin, sake, garlic, brown sugar, and ginger in a bowl; stir to combine.
3. Heat sesame oil in a wok over medium heat. Add shrimp and vegetables and stir fry for about 2 minutes. Remove shrimp and set aside.
4. Pour teriyaki sauce over the vegetables. Continue cooking for 3 to 4 minutes longer. Add noodles, and shrimp. Toss to combine and cook until hot. Garnish each serving with green onions and sesame seeds.

Tips

I used a refrigerated noodle called shanghai broad noodles found at a local international store, but you can use udon or rice noodles as well.