1 bunch green onions, sliced (whites and greens separated)
1 tbsp sesame seeds
Sesame oil, for cooking
Sauce
⅓ cup oyster sauce
3 tbsp dark soy sauce (or tamari for gluten-free)
3 tbsp light soy sauce
2 tbsp seasoned rice vinegar
1 tbsp garlic paste
1 tbsp ginger paste
⅓ cup brown sugar (or substitute with honey)
Pinch of red pepper flakes (optional, for heat)
Directions
In a small bowl, mix together the oyster sauce, dark and light soy sauces, vinegar, garlic paste, ginger paste, brown sugar, and red pepper flakes (if using). Set aside.
Heat sesame oil on a medium-high griddle or large skillet. Add the bell peppers, mushrooms, and white parts of the green onions. Sauté for 2 minutes, stirring often.
Move the vegetables to one side. Add a little more sesame oil and place the shrimp on the hot surface. Cook for 30 seconds on each side, until just opaque.
Combine shrimp with the vegetables on the griddle. Add the udon noodles and the prepared sauce to the griddle. Toss everything together and cook for another 2–3 minutes, until the noodles are heated through and coated with the sauce.
Transfer to serving plates and garnish with the green parts of the sliced green onions and sesame seeds.
