Yaki Udon with Shrimp

Ingredients

• 2 servings frozen udon, approximately 8 ounces each
• 2 tablespoons canola oil
• 1 red bell pepper, stemmed, seeded, thinly sliced
• 4 scallions, ends trimmed, white and green parts thinly sliced and kept separate
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled, minced
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 pound shrimp, peeled and deveined
• 4 ounces bean sprouts
• 1/2 sheet nori, thinly sliced
• 1/4 cup bonito flakes
• Togarashi for serving, optional

Directions

1. Set a large pot of water over high heat and bring it to a boil. Prepare the udon as directed on the package, then pour it into a colander. Rinse the noodles with cold water, drain them once more, and put them aside.
2. While the noodles cook, warm the oil in a large non-stick skillet over medium-high heat. Add the red pepper and stir-fry it until it has a little color but still keeps some crunch. Stir in the green scallions, garlic, and ginger, and cook just until aromatic, about 30 seconds.
3. Add the noodles to the skillet and stir-fry until they begin to brown lightly, about 1 minute. Add the shrimp, soy sauce, and mirin, then keep everything moving in the pan until the shrimp are fully cooked and most of the liquid has cooked off, 1 to 2 minutes. Add the bean sprouts and toss until they are just beginning to soften.
4. Divide the noodles between 2 bowls. Finish with nori, bonito flakes, and togarashi, if using.