Shrimp and vegetable udon

Wash and clean the shrimp, removing the shells and intestines. Cover them with plastic wrap and refrigerate.

Rinse the carrots and courgettes under running water, remove the ends of both and peel the carrot.

Cut them horizontally into two or three pieces, depending on their length. Then cut them vertically to obtain not-too-thin sticks (matchstick cut). Set them aside for now.

Julienne 20g of onion and set aside. Beat two eggs. Heat a drizzle of vegetable oil in a wok, add the eggs and scramble them. Once ready, remove them and place them in a bowl.

Brush the wok with more seed oil, sauté the onion, and add the shrimp. Sauté for a couple of minutes, then add the vegetables. Stir, add the soy sauce, 250ml of hot water, and finally the udon noodles.

Separate them with the help of a pair of kitchen tongs, salt, add the scrambled eggs and cook for a few minutes over high heat, stirring often until the liquid is completely absorbed.

Plate, garnish with black sesame seeds and serve.