Smoky Udon with Asian Shrimp

So the whole idea behind this recipe was to poach the shrimp in a broth made of lapsang souchong so they would get all smoky and delicious, but of course the shrimp cooked in like 30 seconds and barely imparting the delicious smoky flavor I was looking for.  Plan B.  Might as well warm the udon noodles up in the broth and see if they hang on to any of the smoky goodness.  They did and this meal was mouthwateringly scrumptious.  

* I very rarely measure when I cook and this time was no exception

Sauce:

mirin

sweet soy sauce

honey

shoyu

coconut vinegar

siracha

1 serrano

knob of grated ginger

1 garlic clove, grated

equal parts of these ingredients and then adjusting to taste.  It tastes a bit strong and that's ok.  Whisk all the ingredients and simmer on stovetop until reduced (becomes somewhat thicker). 

Udon:

We get fresh udon noodles from our grocery store in packs of two.

Broth:

Make a 36 oz pot of lapsang souchong tea (6 tsp, steep for 5 minutes).  Add infused tea to a stock pot and salt and pepper to taste.  

Shrimp:

16-20 shrimp

Butterfly the peeled raw shrimp

Putting it all together:

Sauce is getting thicker, check.  Broth is just below a boil, check. Shrimp and udon noodles are ready, check.

Place shrimp in broth and cook until pink, it took me about 30 seconds, which when I make this again, I would pull them out then instead of being stubborn and sticking to my plan of 1 1/2 minutes.  Remove and place in sauce pan and toss to coat.  Turn off heat to broth and add fresh udon noodles and let them hang out for 2-3 minutes.

Remove noodles and place in 2 bowls.  Top noodles with coated shrimp and some sauce.  Cut some green onions up on the diagonal, add those and sprinkle some toasted sesame seeds on top.  Bing bang bong. Go Eat!