• 1 Pound Shrimp, Peeled and Deveined
• 1 9.5 oz Package Udon Noodles
• 1/2 Cup Vegetable Oil
• 5-6 Cloves of Garlic, Minced
• 2 Bunches of Scallions
• 1 Tbsp Sesame Seeds
• 1 Tbsp Red Chili Flakes
• 1 Tsp Chili Powder
• 1/4 Cup Soy Sauce
• 2 Tbsp Brown Sugar
• 1 Tbsp Fresh Ginger
• 1 Tbsp Sriracha
• 1 Tbsp White Vinegar
• 1 Tbsp Honey
• 1 Tsp Toasted Sesame Oil

Method-

Sautee the shrimp until just cooked, set aside. Bring a pot of water to a boil and cook the noodles until al dente, about 8 minutes. Reserve 1 cup of the water before draining.

Chop the scallions and separate the white parts from the green. In a large skillet, heat the oil over medium low heat and add in the garlic and the white parts of the scallions. Adjust the heat so it’s hot but not simmering. Stir often and add in sesame seeds, chili flakes. Add cooked shrimp to the oil with chili powder and cook for another 2-3 minutes. Remove from the heat and add in reserved pasta water.

In a large bowl, combine the soy sauce, brown sugar, ginger, sriracha, vinegar, honey and sesame oil. Combine all ingredients together and serve immediately!