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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Toss Vegetables: Return the cooked vegetables to the pan and toss everything together to combine all the flavors thoroughly.
- Finish and Garnish: Turn off the heat and sprinkle the chopped green parts of the spring onion over the dish for freshness and color.
- 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
