Spring should be so tender – creamy shrimp scampi Udon Noodles

Angeles, cream udon. Every time I go to eat it, I have to wait in a long line. After eating it, it really is not difficult. Of course, I am not so picky about noodles. In terms of texture, the soup can be completely replicated. Once you have all the ingredients ready, you can taste it. Except that the texture of the udon noodles is slightly different, the taste is 99% similar! The very special ingredient inside is radish sprouts. At first I thought they were for decoration, but after eating, I realized that the bitterness of the radish sprouts is used to balance the creaminess. Sometimes I have to admire the meticulousness of the Japanese when it comes to eating.

Ingredients:

• 1 bag of udon noodles
• 20g shredded white radish
• 10g onion (sliced thinly)
• 4 shrimps (cleaned and deveined)
• 400ml Bone Broth
• 100ml Milk
• 10g Flour
• 80ml Light cream
• Salt, to taste
• A little radish seedlings (for garnish)

Instructions:

step1
Peel and shred the white radish, blanch in boiling water and remove

step2
Prepare materials

step3
Melt butter in a pan, add onion shreds and stir-fry until fragrant

step4
Add the bone broth and milk and bring to a boil, then reduce the heat to low, add the udon noodles and add an appropriate amount of salt.

step5
Add shredded white radish and fresh shrimps, cook for a few minutes, add flour to thicken the soup, pour in light cream and cook for two minutes.

step6
Serve it well, top it with a few radish sprouts, and you’ll have a bowl of creamy shrimp butter udon noodles. You don’t have to queue up to eat anymore.