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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/yaki-udon-with-shrimp-recipe/