Pad See Ew Udon
After a total Trader Joe’s pad see ew review fail, I started to have major cravings for the real thing— but, I was too lazy to go to the store for rice noodles lol . One thing about me is I am the freezer queen— anything you need, NAME IT.. because I prob have something or something close to what you need in one of my deep chest freezers ! Today i’m recreating my version of pad see ew, but using frozen udon noodles(I found in my freezer) for a thick, chewy, and slurpy bite !
What you’ll need:
Servings: 3-4
24oz udon noodles (3 packages)
3 lbs jumbo shrimp
10 garlic cloves
1/4 cup water
1 tbsp chicken bouillon
2 tbsp soy sauce
1/2 tbsp mushroom dark soy sauce
1 tbsp oyster sauce
1 tsp honey
white pepper
cooking oil
2lbs baby bok choy (or Chinese broccoli)
2 eggs
Instructions:
If using frozen udon noodles— start off by removing frozen noodles from packages and place in a large bowl of water to quickly defrost and loosen up. Set aside .
Clean boy choy, cut off the hard white part of the stem and discard . Dry and set aside .
Clean and dry jumbo deveined shrimp . (Im leaving skin and tail on for extra flavor, but you can remove skin and tail if desired).
Place clean dry shrimp into a mixing bowl and season if you’d like (exp; garlic powder, paprika, black pepper)— mix well and set to the side . ( I didn’t even season mine because the shrimp will soak up our sauce later).
Remove skins of garlic cloves and coarsely chop .
Prep sauce: To about 1/4 cup of water, add in chicken bouillon, soy sauce, mushroom dark soy sauce, oyster sauce, honey, and some white pepper . Mix well to combine and set aside .
Gently break up noodles with your hands in the water and then drain -set aside .
Add some cooking oil to a large wok and heat up to high heat . Once wok is warmed through add in chopped garlic cloves and stir fry quickly to avoid burning .
Once garlic is fragrant and have some color, lower down heat to medium-high and add in shrimp . Let shrimp sear for a minute or so on each side .
Once shrimp start to develop some color and are about 50% cooked through— add in bok choy and stir fry for about one minute until the whites of the stems get a little soft .
Next add in drained noodles and slowly pour in sauce mixture and lower down heat to medium-low . Use two spatulas to gently toss noodles and contents until well combined .
Next push noodles and contents to one side of the wok and crack in two eggs . Scramble eggs until 75% cooked through and then use two spatulas to toss well to combine . Turn off heat .
Use tongs to serve, add some udon noodles, bok choy, and shrimp to a serving dish and enjoy ! I love adding sriracha or chili oil on top for extra spice —enjoy (:
