Lunchbreak: Shakou Sushi chef Sang Choi makes yaki udon

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Sang Choi

Shakou Sushi
625 N. Milwaukee Ave.
(224) 433-6675

Yaki Udon

Main Ingredients:
2 quarts water
2 packages Japanese Udon Noodles
4-6 jumbo shrimp (peeled and cleaned)
4-6 fresh scallops
1/2 head green cabbage
1 sweet onion
1 zucchini
1 yellow squash
1 carrot
bean sprouts
sesame seeds

Sauce Ingredients:
3 Tbs soy sauce
2 Tbs regular sugar
1 Tbs water
1 tsp fish sauce
1/4 tsp white vinegar
1 clove chopped garlic
1 Tbs vegetable oil

Bring 2 quarts water to a boil. Slice 1/2 head green cabbage. Slice (1) carrot Julienne Style. Slice 1/4 of a sweet onion. Slice (1) Zucchini and (1) Yellow Squash Julienne style. Place aside with bean sprouts and shrimp/scallops. Heat up wok. Prepare sauce by mixing above ingredients together. Add 2 packages of Udon noodles to boiling water for 1 minute-strain and set aside. Add 1 Tbs of vegetable oil into heated Wok. Place shrimp and scallops into wok. Cook for 2 minutes. Combine vegetables (EXCEPT SPROUTS) with seafood. Cook for one minute additional. Add strained noodles and sauce to above ingredients in Wok- cook for an additional minute. Plate and finish with sprouts and sesame seeds