Just as planned, I took Marion Grasby’s garlic shrimp udon noodles recipe for a spin over the weekend. It’s one of many drool-worthy dishes in her new cookbook, Always Delicious (a surprise gift from a friend).
I first learned of chef Marion’s various talents while browsing YouTube. Her channel has 1.55 million subscribers – and it’s no wonder why: She’s extremely captivating and makes everything, including these garlic shrimp udon noodles, look effortless and good. You can’t help but want to get in the kitchen after watching her cook.
Now that I’ve “mastered” one of Marion’s Always Delicious creations, I’m eager to tackle more. Char kway teow, crispy Vietnamese pancakes and Thai chili and basil fried rice are a few entrées that immediately caught my eye. And I have no doubt that they’re all winners.
Recipe adapted from Always Delicious.
- 21 ounces fresh udon noodles
- 1½ teaspoons toasted sesame oil, plus more for finish
- 3 tablespoons vegetable oil
- 4 cups thinly sliced green cabbage
- 3 tablespoons soy sauce, divided
- 1½ teaspoons sugar, divided
- 6 garlic cloves, minced
- 12 ounces shrimp, peeled and deveined
- ¾ teaspoon Aleppo pepper
- ¼ cup oyster sauce
- ¾ cup thinly sliced green onions
- Bring a large pot of water to a boil. Cook udon noodles until al dente according to package directions. Drain and transfer to a large bowl. Add sesame oil, toss to combine and set aside.
- In a large fry pan, heat vegetable oil over high heat. Add cabbage and cook, stirring occasionally, until just tender, about 2 minutes.
- Add 1½ tablespoons soy sauce and ¾ teaspoon sugar and cook, stirring occasionally, for 1 minute. Add garlic and cook for 30 seconds.
- Add shrimp and Aleppo pepper and cook until shrimp is opaque in the center, about 2 minutes.
- Add prepared udon, oyster sauce, and remaining 1½ tablespoons soy sauce and ¾ teaspoon sugar and cook, stirring occasionally, for 30 seconds. Add green onions and toss to combine. Drizzle with sesame oil and serve immediately.
