Yaki Udon with Shrimp Recipe

Introduction

Yaki Udon with Shrimp is a delicious and satisfying Japanese stir-fried noodle dish. Featuring tender shrimp and fresh vegetables, it offers a perfect balance of savory flavors and textures. This quick and easy recipe is ideal for a weeknight dinner or anytime you crave comforting noodles.

Ingredients

• 1 pack (200g) udon noodles, preferably vacuum-packed
• 2 tablespoons neutral oil
• 8-10 shrimp (approx. 100g)
• 1 garlic clove, minced
• 1 yellow onion, sliced
• 8 white mushrooms, sliced (approx. 120g)
• 1 carrot, cut matchstick-style
• 1 spring onion, green and white parts separated and chopped
• 1 tablespoon regular soy sauce
• Pinch of salt and pepper
• For the sauce:
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce (not regular)
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar
• ⅓ teaspoon freshly crushed black pepper
• 2 teaspoons toasted sesame oil
• Pinch of salt

Instructions

1. Step 1: Boil the udon noodles according to the package instructions. Drain them well and rinse with cold water to stop cooking. Drizzle with a little oil to prevent sticking and set aside.
2. Step 2: Heat 1 tablespoon of neutral oil in a pan. Toast the minced garlic for 1 minute until fragrant, then add the sliced mushrooms. Stir-fry on high heat until mushrooms are cooked through. Add the sliced onions, white part of the spring onions, and matchstick-cut carrots. Stir for 2-3 minutes. Season with a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
3. Step 3: In the same pan, add the remaining 2 tablespoons of oil and fry the shrimp. Add the soy sauce and a pinch of salt. Cook until the shrimp turn pink and are cooked through.
4. Step 4: Add the udon noodles to the pan with the shrimp. Stir-fry on high heat, continuously tossing the noodles to allow them to slightly crisp up and heat evenly.
5. Step 5: Pour the prepared sauce over the noodles and shrimp. Stir well to coat everything evenly.
6. Step 6: Toss in the cooked vegetables. Stir gently to combine. Turn off the heat and sprinkle the green part of the spring onion on top.
7. Step 7: Transfer the yaki udon to a plate and enjoy your flavorful meal!

Tips & Variations

• Use dark soy sauce in the sauce for its richer, slightly sweet flavor instead of regular soy sauce.
• Substitute shrimp with chicken, tofu, or beef for a different protein option.
• Adding a dash of chili flakes or a splash of sriracha can give the dish a nice spicy kick.
• For extra crunch, toss in some toasted sesame seeds before serving.

Storage

Store leftover yaki udon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or microwave until warmed through, adding a splash of water or oil to keep the noodles from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw and drain them completely before cooking to avoid excess moisture in the pan.

Is it necessary to rinse the udon noodles after boiling?

Rinsing the noodles with cold water stops the cooking process and prevents them from sticking, ensuring the right texture for stir-frying.

Yaki Udon with Shrimp Recipe

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5 from 71 reviews

A flavorful and quick stir-fried Yaki Udon recipe featuring tender shrimp, fresh vegetables, and a savory homemade sauce. Perfect for a satisfying weeknight meal, this dish combines the chewy texture of udon noodles with the rich flavors of soy, oyster sauce, and toasted sesame oil.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Udon and Protein

• 1 pack (200g) udon noodles, preferably vacuum-packed
• 8–10 shrimp (approx. 100g)

Vegetables and Aromatics

• 1 garlic clove, minced
• 1 yellow onion, sliced
• 8 white mushrooms (approx. 120g), sliced
• 1 carrot, cut matchstick-style
• 1 spring onion, chopped (green and white parts separated)

Oils and Sauces

• 2 tablespoons neutral oil (divided)
• 1 tablespoon regular soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce (NOT regular soy sauce)
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar
• 2 teaspoons toasted sesame oil

Seasonings

• Pinch of salt and pepper (for vegetables)
• Pinch of salt (for shrimp)
• ⅓ teaspoon freshly crushed black pepper
• Pinch of salt (in sauce)

Instructions

1. Prepare the Udon Noodles: Boil the udon noodles as per the package instructions. Once cooked, drain and rinse them with cold water to stop further cooking. Drizzle a little neutral oil over the noodles to prevent sticking, then set aside.
2. Cook the Vegetables: Heat 1 tablespoon of neutral oil in a pan over high heat. Add the minced garlic and toast it for about 1 minute until fragrant. Add the sliced mushrooms and stir-fry until they are cooked through. Then add the sliced yellow onion, white parts of the spring onion, and matchstick-cut carrot. Stir-fry the vegetables for 2-3 minutes and season lightly with a pinch of salt and black pepper. Remove the cooked vegetables from the pan and set aside.
3. Cook the Shrimp: In the same pan, add an additional 2 tablespoons of neutral oil. Add the shrimp and fry them over high heat. Season with 1 tablespoon of regular soy sauce and a pinch of salt. Continue cooking until the shrimp turn pink and opaque.
4. Fry the Udon Noodles: Add the prepared udon noodles to the pan with the shrimp. Stir-fry on high heat while continuously stirring to allow the noodles to slightly crisp up evenly on the surface.
5. Add the Sauce: Pour in the sauce mixture made from 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, ⅓ teaspoon freshly crushed black pepper, 2 teaspoons toasted sesame oil, and a pinch of salt. Stir well to coat the noodles, shrimp, and vegetables evenly.
6. Combine and Finish: Toss the cooked vegetables back into the pan with the noodles and shrimp. Mix thoroughly to combine all the ingredients. Turn off the heat and sprinkle the green parts of the spring onion on top for freshness.
7. Serve: Transfer to a plate and enjoy your delicious Yaki Udon with shrimp immediately.

Notes

• If you prefer a vegetarian version, substitute shrimp with tofu or mushrooms only and omit oyster sauce or replace it with a vegan alternative.
• Use fresh udon noodles if available for better texture; dried udon requires longer boiling time.
• Adjust the level of soy sauce and oyster sauce according to your taste preference for saltiness and sweetness.
• For extra heat, add a pinch of chili flakes or a drizzle of chili oil when adding the sauce.
• Ensure high heat during stir-frying to achieve slight crispiness on the noodles without overcooking the shrimp.

Keywords: Yaki Udon, Shrimp Udon, Stir-fry Noodles, Japanese Stir-fry, Udon Noodle Recipe, Seafood Noodles, Quick Dinner