Chili Garlic Shrimp Noodles

The original recipe calls for udon noodles but I used lo mein noodles and it was very popular. I also stir fried some broccoli and onions to boost the vegetable count, and it was quite good. I would suggest a little more heat too, if you are so inclined. 500 grams udon noodle 1/2 lb. Shrimp 3 tbsp green onion finely chopped 1 tbsp vegetable oil or any neutral tasting oil 1 tsp garlic minced Sauce : 2 tsp sesame oil 1 tsp gochugaru or 2 tsp for spicy (or sub with red chili pepper flakes) 1 tsp white granulated sugar ½ tsp chicken bouillon powder (aka chicken stock powder) ½ tsp Chinese black vinegar 2 tsp dark soy sauce 2 tsp regular soy sauce not light or dark! Optional: ½ tsp sesame seeds optional garnish Chicory logo INSTRUCTIONS Soak your frozen udon noodles in hot boiling water JUST until loosened, about 30 seconds. Strain immediately and set aside. In a pan set over medium heat, add vegetable oil. Once oil is hot, fry shrimp until pink, curled and cooked through. Remove shrimp from pan. Repeat if you are adding vegetables of any sort. Lower to low-medium heat. In the same pan, add garlic and green onions. Then quickly add in all Sauce ingredients premixed together: sesame oil, gochugaru, sugar, chicken bouillon powder, black vinegar, regular soy sauce and dark soy sauce. Add in the noodles, and once they are warmed and coated with sauce, mix back in shrimp, and vegetables if using. Remove off heat. Serve with sesame seeds and more green onions (both optional). Enjoy!