8 ounces fresh udon noodles
⅓ cup soy sauce
¼ cup mirin (Japanese sweet wine)
¼ cup sake (Japanese rice wine)
4 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon freshly grated ginger
1 tablespoon sesame oil
1 pound uncooked large shrimp, peeled and deveined
4 cups frozen stir-fry vegetables
1 tablespoon thinly sliced green onion for garnish
toasted sesame seeds for garnish
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.
Meanwhile, mix together soy sauce, mirin, sake, garlic, brown sugar, and ginger in a bowl; stir to combine.
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.
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.
