UDON WITH SHRIMP LOBSTER SAUCE

#DINNER

Udon with Shrimp Lobster Sauce
Serves 4

½ lb ground pork
2 cups small cooked shrimp
2 teaspoons soy sauce
½ teaspoon pepper, to taste
1 teaspoon cornstarch
1 cup black beans
1 garlic clove
2 green onions
1 tablespoon soy sauce
1 tablespoon sherry wine
1 teaspoon sugar
¾ cup chicken broth
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten
¼ teaspoon pink himalayan salt
2 + 1 + 1 tablespoons olive oil, for stir-frying
1 x 800 gram package udon noodles

Mix the ground pork with the soy sauce, pepper and cornstarch. Marinate for 15 minutes.

Rinse the beans and drain. Finely chop the beans. Mince the garlic. Mash the garlic together with the beans. Cut the green onion diagonally into 1-inch pieces.

Sauce:
In a small bowl, mix the soy sauce, sherry, sugar, and broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.

Lightly beat the eggs with the salt.

Heat the wok/pan/skillet and add 1 Tablespoon olive oil. Separate udon noodles and add to pan. Add shrimp, stir, cook for 3-5 minutes to soften noodles and heat shrimp. Remove and set aside.

Pan should still be hot. Add the 2 Tablespoons oil, be sure to coat the pan/wok well. Add ½ of the mashed black beans and garlic mix. Fry until softened (about 3-5 minutes). Add the pork. Stir-fry until it changes color. Remove and clean out the wok/pan/skillet.

Add the 1 tablespoon of oil. Add the rest of the bean and garlic mix. Fry until softened. Add the sauce. Give the cornstarch and water mix a quick stir and add it to the sauce… stir quickly to thicken. Add the pork back into the pan. Stir in the green onion.

Stir in the beaten eggs. Add the udon noodles and shrimp, stir and cook for 2-3 minutes, remove and serve. Enjoy!
Check out Skinny Fiber so you can enjoy great recipes in moderation without feeling guilty!! 
www.mjwrecsics.sbc90.com
LIKE MY PAGE Cooking WITH ME
FOLLOW https://www.facebook.com/michele.wrecsics.7