Udon with seafood and vegetables

1. We prepare the products:

- wash and peel the shrimp, if necessary, or immediately take the peeled ones;

- my red and green bell peppers, cut them in half, clean the seeds, cut out the stems. Prepared peppers are cut into narrow long strips along;

- my broccoli, disassemble into inflorescences, peel a little legs;

- wash under running water, peel and thinly slice the carrots. You can cut it into long strips lengthwise or pre-cut the carrots into several parts so that the strips are shorter - we focus on your taste;

- my green onion, put it on a clean and dry towel to dry, and then it needs to be chopped to decorate the finished dish.

2. We put a pot of water on the stove, bring it to a boil and boil the Udon noodles until ready according to the instructions on the package. We throw the noodles into a colander, let the excess liquid drain, and the noodles cool down.

3. At this time, we put a large deep frying pan or wok pan on the stove over medium heat. Pour sesame oil into it, warm it up well. When this happens, we put the peeled shrimp, broccoli inflorescences, carrot straws and pepper strips in the pan. Fry everything together for 5-7 minutes - until the shrimps are soft and ready (they should turn pink).

4. In a separate medium-sized bowl, combine together sesame oil, soy sauce and water, pour granulated sugar and corn starch to them. Mix everything thoroughly.

5. Pour the sauce into a frying pan with vegetables, bring to a boil, then reduce the heat to a minimum. We put noodles in a frying pan, sprinkle with half of the green onions, mix. We cook everything together for another 3 minutes, and then we put it on serving plates and serve it hot on the table. Do not forget to decorate the noodles with the remaining green onions.

Bon appetit!