Yaki Udon with Shrimp Recipe

Introduction

Yaki Udon with Shrimp is a quick and satisfying Japanese stir-fry featuring chewy udon noodles, tender shrimp, and fresh vegetables tossed in a savory sauce. Perfect for a weeknight dinner, this dish combines simple ingredients with bold flavors for a comforting meal.

Ingredients

• 1 pack (200g) udon noodles (preferably vacuum-packed)
• 2 tbsp 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 & white parts separated and chopped)
• 1 tbsp regular soy sauce
• Pinch salt and pepper
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (NOT regular soy sauce)
• 1 tsp rice vinegar
• 1 tsp brown sugar
• 1/3 tsp freshly crushed black pepper
• 2 tsp toasted sesame oil
• Pinch salt

Instructions

1. Step 1: Boil the udon noodles according to the package instructions. Drain and rinse them with cold water to stop cooking. Drizzle a little neutral oil over the noodles to prevent sticking, then set aside.
2. Step 2: Heat 1 tablespoon of neutral oil in a pan over high heat. Toast the minced garlic for about 1 minute until fragrant, then add the sliced mushrooms. Stir-fry until the mushrooms are cooked through.
3. Step 3: Add the sliced yellow onion, white parts of the spring onion, and carrot sticks to the pan. Stir-fry for 2 to 3 minutes until the vegetables are slightly softened. Season with a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
4. Step 4: In the same pan, add another tablespoon of neutral oil. Fry the shrimp with a pinch of salt and 1 tablespoon of regular soy sauce. Cook until the shrimp turn opaque and are no longer pink.
5. Step 5: Add the udon noodles to the pan with the shrimp. Stir-fry on high heat, tossing continuously so the noodles crisp up slightly and heat evenly.
6. Step 6: Pour the sauce mixture—combine oyster sauce, dark soy sauce, rice vinegar, brown sugar, and freshly crushed black pepper—over the noodles and shrimp. Stir well to coat everything evenly.
7. Step 7: Return the cooked vegetables to the pan and toss to combine them with the noodles and shrimp. Turn off the heat and sprinkle the green parts of the spring onion on top.
8. Step 8: Transfer to a serving plate and enjoy your flavorful Yaki Udon with Shrimp immediately.

Tips & Variations

• For extra flavor, try adding a splash of mirin or a little grated ginger to the sauce.
• Swap shrimp for chicken, tofu, or mixed vegetables to suit your preferences.
• If you can’t find dark soy sauce, use regular soy sauce but reduce the amount slightly as it’s less intense.
• Use fresh udon noodles if available for a chewier texture, or thick rice noodles as a substitute.

Storage

Store leftover Yaki Udon with Shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan over medium heat to retain the noodles’ texture and avoid drying out. Adding a small splash of water or oil while reheating can help loosen the noodles.

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 pat them dry before cooking to avoid excess moisture in the pan.

What if I don’t have udon noodles?

You can substitute with other thick noodles like thick spaghetti, lo mein, or rice noodles, adjusting cooking times as needed.

Yaki Udon with Shrimp Recipe

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★★★★★

4.8 from 140 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

A flavorful and quick Japanese-inspired stir-fried udon noodle dish featuring succulent shrimp and a medley of fresh vegetables. The dish balances savory soy and oyster sauces with a hint of sweetness and tang, all enhanced by fragrant toasted sesame oil. Perfect for a satisfying weeknight meal.

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Ingredients

Scale 1x2x3x

Noodles

• 1 pack (200g) udon noodles (preferably vacuum-packed)

Proteins

• 8–10 shrimp (approx 100g)

Vegetables

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

Seasonings & Sauces

• 2 tbsp neutral oil (divided)
• 1 tbsp regular soy sauce
• pinch salt and pepper
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (NOT regular soy sauce)
• 1 tsp rice vinegar
• 1 tsp brown sugar
• 1/3 tsp freshly crushed black pepper
• 2 tsp toasted sesame oil
• pinch salt

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Instructions

1. Cook Udon Noodles: Boil the udon noodles according to the package instructions until tender. Drain thoroughly and rinse under cold water to stop the cooking process. Drizzle a little neutral oil over the noodles and toss to prevent sticking, then set aside.
2. Prepare Vegetables: Heat 1 tablespoon of neutral oil in a pan over high heat. Add the minced garlic and toast for about 1 minute until fragrant. Add the sliced mushrooms and stir-fry until cooked, about 2-3 minutes. Then add the sliced yellow onions, white parts of the spring onions, and matchstick-cut carrots. Continue stir-frying for 2-3 more minutes. Season with a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
3. Cook Shrimp: In the same pan, add an additional 2 tablespoons of neutral oil. Add the shrimp and fry, stirring frequently. Season with soy sauce and a pinch of salt. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
4. Fry Udon Noodles: Add the prepared udon noodles to the pan with the cooked shrimp. Fry on high heat while stirring continuously to allow the noodles to slightly crisp up evenly, enhancing their texture.
5. Add Sauce: Pour in the combined sauce mixture, which includes regular soy sauce, oyster sauce, dark soy sauce, rice vinegar, brown sugar, and freshly crushed black pepper. Stir well to coat the noodles and shrimp evenly with the sauce.
6. Toss Vegetables: Return the cooked vegetables to the pan and toss everything together to combine all the flavors thoroughly.
7. Finish and Garnish: Turn off the heat and sprinkle the chopped green parts of the spring onion over the dish for freshness and color.
8. Serve: Transfer the yaki udon with shrimp onto a serving plate and enjoy immediately while warm.

Notes

• Using vacuum-packed udon noodles reduces cooking time and prevents sogginess.
• Adjust the amount of soy sauce and oyster sauce according to your taste preference.
• For a spicier kick, consider adding a pinch of chili flakes or shichimi togarashi.
• Shrimp can be substituted with chicken, tofu, or other proteins as desired.
• Ensure high heat when stir-frying to achieve slightly crispy noodles without sticking.
• Prepare all ingredients before cooking as stir-frying is a quick process.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Keywords: Yaki Udon, Shrimp Stir Fry, Japanese Noodles, Udon Noodles, Stir-Fried Shrimp, Quick Dinner, Easy Japanese Recipe