How to Make Stir Fried Udon with Shrimp and Cabbage

Method

1. Wash the cabbage and shred it finely. Wash the spring onions and garlic, trim the roots and chop them small.
2. Pull off the shrimp heads, remove the legs and shells, slit the backs to take out the veins, then rinse several times in clean water.
3. Bring a pot of water to a boil, add 400g of udon noodles and cook until the strands are soft and separate, then drain.
4. Set a pan over high heat with 1 tablespoon of cooking oil, add the cabbage first, then 1/2 teaspoon of kOBE Monk Fruit Blend, 1/2 tablespoon of soy sauce and the garlic, and toss well.
5. Add 200g of shrimp and toss, then add 1/2 teaspoon of chili powder for heat.
6. Add the udon, 3 tablespoons of oyster sauce, 1/2 tablespoon of soy sauce and 1/2 teaspoon of kOBE Monk Fruit Blend, toss for about 5 minutes, then add the spring onions, toss once and turn off the heat.

Tips

• Toss the drained noodles with 1 tablespoon of cooking oil right away so the strands do not clump.
• Washing the shrimp in salted water with lime clears the smell quickly.
• Add the shrimp after the cabbage and toss only until just done, since long cooking shrinks and toughens them.
• High heat and fast tossing keep the cabbage crisp rather than watery.
• Add the spring onions at the very end and turn off the heat to keep their green color.