1Preparación
- 1
Pat the shrimp dry. Separate the bok choy stems from the leaves, slice the stems, and roughly chop the leaves. Slice the shiitake mushrooms if they are not already sliced.
- 2
In a small bowl, combine the low-sodium soy sauce and mirin. Set the sauce aside.
- 3
Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Transfer the shrimp to a plate.
- 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the shiitake mushrooms and bok choy stems, then stir-fry for 3–4 minutes until lightly browned and beginning to soften.
- 5
Add the bok choy leaves and cook for 1–2 minutes, stirring frequently, until wilted but still bright green.
- 6
Reduce the heat to medium. Add the unsalted butter and minced garlic, then cook for about 30 seconds while stirring, just until fragrant. Do not let the garlic burn.
- 7
Add the cooked udon noodles and the prepared soy-mirin sauce. Toss for 2–3 minutes, separating the noodles as needed, until they are hot and evenly coated.
- 8
