Yaki Udon with Shrimp Recipe

Introduction

Yaki Udon with Shrimp is a quick and satisfying Japanese stir-fry featuring thick udon noodles, succulent shrimp, and a medley of fresh vegetables. This dish combines savory soy and oyster sauces with a hint of sweetness for a perfect balance of flavors.

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 of 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 of salt

Instructions

1. Step 1: Boil the udon noodles according to the package instructions. Drain and rinse them with cold water. Drizzle some oil over the noodles to prevent sticking and set aside.
2. Step 2: Heat 1 tbsp of oil in a pan over high heat. Toast the minced garlic for about 1 minute until fragrant. Add the sliced mushrooms and stir-fry until cooked through.
3. Step 3: Add the sliced onions, white parts of the spring onions, and carrot matchsticks. Stir-fry for 2–3 minutes, sprinkle with a pinch of salt and pepper, then remove the vegetables from the pan.
4. Step 4: In the same pan, add an additional 2 tbsp of oil. Fry the shrimp, adding 1 tbsp soy sauce and a pinch of salt. Cook until the shrimp turn pink and are cooked through.
5. Step 5: Add the drained udon noodles to the pan. Stir-fry on high heat, stirring continuously so the noodles get slightly crisp on all sides.
6. Step 6: Pour in the sauce made from oyster sauce, dark soy sauce, rice vinegar, brown sugar, crushed black pepper, and toasted sesame oil. Stir well to coat the noodles evenly.
7. Step 7: Toss the cooked vegetables back into the pan. Mix everything thoroughly.
8. Step 8: Turn off the heat and sprinkle the chopped green parts of the spring onions on top. Serve immediately and enjoy!

Tips & Variations

• Substitute shrimp with chicken, tofu, or beef for different protein options.
• If fresh udon noodles aren’t available, frozen or dried can work, just adjust cooking times accordingly.
• Add a splash of chili oil or red pepper flakes for some heat.
• Golden toasted sesame seeds sprinkled on top add extra flavor and crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or oil to keep the noodles moist. For best texture, consume immediately after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just thaw them completely and pat dry before cooking to ensure even searing.

What if I can’t find udon noodles?

You can substitute with thick rice noodles or even fresh fettuccine pasta if udon is not available, though the texture and flavor will vary slightly.

Yaki Udon with Shrimp Recipe

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Yaki Udon with Shrimp is a quick and flavorful Japanese stir-fried noodle dish featuring tender udon noodles, succulent shrimp, and a medley of fresh vegetables tossed in a savory soy-based sauce. This recipe highlights a perfect balance of textures and umami flavors, making it a satisfying and easy weeknight meal.

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

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 and white parts separated and chopped)

Oils & Sauces

• 2 tbsp neutral oil (divided)
• 1 tbsp regular soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (NOT regular soy sauce)
• 1 tsp rice vinegar
• 2 tsp toasted sesame oil

Seasonings

• Pinch of salt and pepper (divided)
• 1 tsp brown sugar
• 1/3 tsp freshly crushed black pepper

Instructions

1. Prepare the noodles: Boil the udon noodles according to the package instructions, usually for about 3-4 minutes until tender. Drain and rinse them under cold water to stop the cooking process. Drizzle with a little oil to prevent sticking and set aside.
2. Cook the vegetables: Heat 1 tablespoon of neutral oil in a pan over high heat. Add the minced garlic and toast for 1 minute until fragrant. Add the sliced mushrooms and stir-fry on high heat until cooked through. Add the sliced yellow onions, white parts of the spring onions, and matchstick-cut carrots. Stir-fry for 2-3 minutes until the vegetables are slightly tender. Season with a pinch of salt and pepper, then remove from the pan and set aside.
3. Cook the shrimp: In the same pan, add an additional one tablespoon of oil and heat it. Add the shrimp along with 1 tablespoon of regular soy sauce and a pinch of salt. Stir-fry until the shrimp turn opaque and are no longer pink, which should take about 2-3 minutes.
4. Fry the noodles: Add the prepared udon noodles to the pan with the shrimp. Stir-fry on high heat, continuously tossing and stirring to allow the noodles to crisp slightly and heat evenly. This should take 2-3 minutes.
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, 1/3 teaspoon freshly crushed black pepper, and 2 teaspoons toasted sesame oil. Stir well to coat the noodles and shrimp evenly.
6. Toss in vegetables: Return the cooked vegetables to the pan and toss everything together to combine flavors and heat the vegetables through.
7. Finish and serve: Turn off the heat and sprinkle the chopped green parts of the spring onions on top for freshness. Transfer to a serving plate and enjoy your delicious Yaki Udon with Shrimp!

Notes

• You can substitute shrimp with chicken, tofu, or beef strips for variation.
• Use freshly toasted sesame oil for the best aroma and flavor in the final dish.
• If udon noodles are not available, thick wheat noodles can be used as an alternative.
• Adjust the amount of soy sauce and oyster sauce to taste for desired saltiness.
• Ensure not to overcook the shrimp to keep them tender and juicy.

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