INGREDIENTS
8 oz. udon noodles
2 Tbsp. vegetable oil
2 bunches green onions, chopped into 2-inch pieces (green parts only)
½ cup tamari or low-sodium soy sauce
3 Tbsp. brown sugar
½ lb. small shrimp, peeled and deveined
PREPARATION
•In a large pot of boiling salted water, cook the udon noodles until tender, 5 to 10 minutes. Drain, rinse with cold water and set aside.
• In a medium nonstick skillet, warm the oil over medium-high heat. Add the scallions and saute 2 to 3 minutes, until they start to brown and caramelize. Add the tamari and brown sugar and cook 2 minutes, stirring constantly. Add the shrimp and cook 2 to 3 minutes, until they are cooked through. Add the noodles and toss to combine.
This article appears in September 2016.