Chef Twan is a home cook originally from Baltimore and currently living in Los Angeles. He serves up easy recipes and tasty travel finds, one bite at a time, coast to coast. Subscribe for home-cooked meals, foodie adventures, and plenty of flavor!
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This is how to make a Baltimore carryout style Shrimp Yakamein also known as Dirty Yak. A Baltimore classic at many classic carryout food stores.
Ingredients:
This recipe is about 2-3 servings
1 Pack of Udon noodles Pre-cooked
1-2 tbsp neutral oil to coat the pan
1 to 2lbs of 12-15 count shrimp * Adjust as needed
1 tsp black pepper
1 tsp salt
1/2 cup green onion chopped
1/2 yellow onion chopped
2 tbsp minced garlic
1/3 Cup DARK Soy Sauce
1 tbsp sugar
1 tbsp Chili Garlic Sauce – adjust to your liking
1 tsp sesame seed oil
Boiled eggs
Addition tips:
Udon Noodles you can find at any market, I go to my local Asian market for these noodles.
Dark Soy sauce is different from regular soy sauce, so please make sure to grab dark soy sauce. You can find at your local Asian market like H-mart
Whether you are using a Sauté pan or Wok the heat should be Medium to Medium high
Work with the same pan for flavor – have some neutral oil on hand to prevent sicking of the ingredients
