Yaki Udon with Shrimp is a delicious and satisfying dish that brings the flavors of Japan right to your kitchen. This stir-fried noodle recipe features thick udon noodles, fresh shrimp, and colorful vegetables, all tossed together in a savory sauce. It’s not just a meal; it’s a comforting experience that your whole family will love.
Why make this recipe
Yaki Udon with Shrimp is perfect for weeknight dinners or casual get-togethers. It’s quick to prepare, takes less than 30 minutes, and is loaded with nutrients. You can easily customize the dish by adding your favorite vegetables or even swapping the shrimp for chicken or tofu. This recipe is also a great way to introduce kids to cooking, as it includes simple steps that are easy to follow.
How to make Yaki Udon with Shrimp
Ingredients:
- 1 pack (200g) udon noodles (preferably vacuum-packed)
- 2 tbsp neutral oil
- 8-10 shrimp (approx 100g)
- 1 garlic (minced)
- 1 yellow onion (sliced)
- 8 white mushrooms (sliced, approx 120g)
- 1 carrot (cut matchstick-style)
- 1 spring onion (green & white separately chopped)
- 1 tbsp regular soy sauce
- Pinch salt and pepper
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (NOT regular one)
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1/3 tsp freshly crushed black pepper
- 2 tsp toasted sesame oil
- Pinch salt
Directions:
- Boil the udon noodles according to the package instructions. Drain and rinse them with cold water. Drizzle some oil on the noodles and set them aside.
- Heat 1 tablespoon of oil in a pan. Add the minced garlic and toast for 1 minute. Then add the sliced mushrooms and stir-fry on high heat until cooked.
- Next, add the sliced onions, the white part of spring onions, and the carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper, then remove the veggies from the pan.
- In the same pan, add another 2 tablespoons of oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp are no longer pink.
- Add the udon noodles to the pan. Stir-fry on high heat, mixing continuously so the noodles crisp up slightly.
- Pour in the sauce and stir well.
- Toss in the veggies you cooked earlier.
- Turn off the heat and sprinkle the chopped spring onion on top.
- Serve on a plate and enjoy!
How to serve Yaki Udon with Shrimp
Yaki Udon with Shrimp is best served hot right after cooking. You can add a sprinkle of sesame seeds or a drizzle of extra toasted sesame oil for added flavor. Pair it with a side salad or some pickled vegetables for a complete meal.
How to store Yaki Udon with Shrimp
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 2 days. To reheat, simply stir-fry in a pan with a little oil until hot or microwave in short intervals, stirring in between.
Tips to make Yaki Udon with Shrimp
- Use fresh or frozen shrimp; both work well.
- Customize the vegetables based on what you have at home. Bell peppers and snow peas are great options.
- For more flavor, you can add chili flakes or a splash of hot sauce if you like it spicy.
Variation
If you’re not a fan of shrimp, you can easily swap it out for chicken, beef, or even tofu for a vegetarian version. You can also create a vegetarian version of the sauce by omitting oyster sauce and using a mushroom-based sauce instead.
FAQs
1. Can I use other types of noodles?
Yes, if you don’t have udon noodles, you can try using soba or rice noodles. Adjust cooking times as needed.
2. Is this dish spicy?
No, this recipe is not spicy, but you can add chili flakes or hot sauce to make it spicier if you like.
3. Can I freeze Yaki Udon with Shrimp?
It’s best not to freeze udon noodles as they can become mushy when thawed. It’s better to store leftovers in the fridge and eat within a couple of days.
Yaki Udon with Shrimp
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese
- Diet: Seafood
Description
A delicious and satisfying stir-fried noodle dish featuring thick udon noodles, fresh shrimp, and colorful vegetables in a savory sauce.
Ingredients
- 1 pack (200g) udon noodles (preferably vacuum-packed)
- 2 tbsp neutral oil
- 8-10 shrimp (approx 100g)
- 1 garlic (minced)
- 1 yellow onion (sliced)
- 8 white mushrooms (sliced, approx 120g)
- 1 carrot (cut matchstick-style)
- 1 spring onion (green & white separately chopped)
- 1 tbsp regular soy sauce
- Pinch salt and pepper
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (NOT regular one)
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1/3 tsp freshly crushed black pepper
- 2 tsp toasted sesame oil
- Pinch salt
Instructions
- Boil the udon noodles according to the package instructions. Drain and rinse them with cold water. Drizzle some oil on the noodles and set them aside.
- Heat 1 tablespoon of oil in a pan. Add the minced garlic and toast for 1 minute. Then add the sliced mushrooms and stir-fry on high heat until cooked.
- Next, add the sliced onions, the white part of spring onions, and the carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper, then remove the veggies from the pan.
- In the same pan, add another 2 tablespoons of oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp are no longer pink.
- Add the udon noodles to the pan. Stir-fry on high heat, mixing continuously so the noodles crisp up slightly.
- Pour in the sauce and stir well.
- Toss in the veggies you cooked earlier.
- Turn off the heat and sprinkle the chopped spring onion on top.
- Serve on a plate and enjoy!
Notes
Serve hot with a sprinkle of sesame seeds or extra toasted sesame oil. Pair with a side salad or pickled vegetables for a complete meal.