Simple Salt-Flavored Pan-Steamed Udon Noodles with Chinese Cabbage and Shrimp

Simple Salt-Flavored Pan-Steamed Udon Noodles with Chinese Cabbage and Shrimp

You can make this in no time using frozen udon noodles. I didn't use soy sauce but used slightly thickened salt-flavored sauce to highlight the flavors of the cabbage and shrimp. Hot, smooth and easy to gobble up!

Ingredients: 1 serving

Chinese cabbage
2 to 3 leaves
Frozen shrimp
80 g (about 1 cup's worth. Vary the amount to taste)
* Kombu tea
2 teaspoons
* Katakuriko
1 teaspoon
* Water
50 ml
Sesame oil
A bit less than 1 teaspoon
Salt, sake
Frozen udon noodles
Frozen udon noodles
1 pack


1. Cut up the cabbage on the diagonal. Put into a pan with 50 ml of water, cover with a lid and cook over medium heat. When steam starts coming out, turn the heat down to low.
2. When the cabbage has wilted and become watery, add the frozen shrimp, salt and a little sake. Put the block of frozen udon noodles on top and cover again.
3. When the udon noodles have cooked through and started separating, mix everything together and add the combined * ingredients.
4. When the sauce has thickened a little, add the sesame oil and mix everything together. Taste and adjust the seasoning if needed. Transfer to a serving plate.
5. User "Soratea" made it with yakisoba noodles and bean sprouts. This looks great too!
6. If you don't have any shrimp, use fu (soft wheat gluten, like seitan) for a vegetarian version. You can use fish sausage as well.
7. This is a version with cabbage and crab sticks, which is delicious too.

Story Behind this Recipe

I wanted to come up with a new recipe for frozen udon noodles I always have in stock.