Yaki Udon with Shrimp (Japanese Stir Fried Noodles) Recipe

Introduction

Yaki Udon with Shrimp is a quick and satisfying Japanese stir-fried noodle dish packed with fresh vegetables and succulent shrimp. It balances savory sauces with a hint of sweetness, making it perfect for a cozy weeknight 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 separately 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 with cold water to stop the cooking, then drizzle with a little oil and set aside to prevent sticking.
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. Add the sliced mushrooms and stir 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 and set aside.
4. Step 4: In the same pan, add an additional tablespoon of oil and fry the shrimp. Season with soy sauce and a pinch of salt. Cook until shrimp turn pink and are cooked through.
5. Step 5: Add the udon noodles to the pan and fry over high heat, stirring continuously so the noodles slightly crisp up evenly.
6. Step 6: Pour in the sauce mixture (oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, and toasted sesame oil) and stir to coat the noodles evenly.
7. Step 7: Toss the cooked vegetables back into the pan with the noodles and shrimp. Stir to combine everything well.
8. Step 8: Turn off the heat and sprinkle the green parts of the spring onion on top. Serve immediately and enjoy!

Tips & Variations

• For extra flavor, marinate the shrimp briefly in a bit of soy sauce and garlic before cooking.
• Swap shrimp for chicken or tofu to suit your preference or dietary needs.
• Add other vegetables like bell peppers or snap peas for more crunch and color.
• If udon noodles aren’t available, thick rice noodles can be a good substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or microwave until warmed through. Avoid overheating to keep the noodles from becoming too soft.

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 them completely and pat dry before cooking to avoid excess moisture.

What’s the best way to prevent udon noodles from sticking?

Rinsing the cooked noodles in cold water and tossing them with a little oil helps keep them separated and prevents sticking during stir-frying.

Yaki Udon with Shrimp (Japanese Stir Fried Noodles) Recipe

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Yaki Udon with Shrimp is a classic Japanese stir-fried noodle dish featuring thick udon noodles, succulent shrimp, and a medley of fresh vegetables all tossed in a savory and slightly sweet sauce. This quick and flavorful recipe balances tender noodles with perfectly cooked shrimp and crisp vegetables, enhanced with aromatic garlic and toasted sesame oil for an authentic taste experience.

• Author: Nora
• 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)

Sauces and Seasonings

• 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
• 1 tsp brown sugar
• 2 tsp toasted sesame oil
• Pinch salt and pepper
• 1/3 tsp freshly crushed black pepper

Instructions

1. Prepare the Udon Noodles: Boil the udon noodles according to the package instructions until just tender. Drain them thoroughly and rinse under cold water to stop cooking and remove excess starch. 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 for about 1 minute until fragrant. Add the sliced mushrooms and stir-fry until they are cooked. Next, add the sliced yellow onion, white part of the spring onions, and carrot matchsticks. Stir-fry everything together for 2-3 minutes until the vegetables begin to soften. Season lightly with a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
3. Cook the Shrimp: In the same pan, add the remaining 2 tablespoons of neutral oil. Add the shrimp and stir-fry until they start turning pink. Season them with soy sauce and a pinch of salt. Continue cooking until the shrimp are fully opaque and no longer pink in the center.
4. Fry the Udon Noodles: Add the prepared udon noodles to the pan with the shrimp. Stir-fry on high heat continuously to allow the noodles to crisp up slightly on the edges for extra texture and flavor.
5. Add the Sauce: Pour in the mixed sauce made of oyster sauce, dark soy sauce, rice vinegar, brown sugar, freshly crushed black pepper, and toasted sesame oil. Stir well to evenly coat the noodles and shrimp with the flavorful sauce.
6. Combine with Vegetables: Toss the stir-fried vegetables back into the pan with the noodles and shrimp. Mix everything together to combine flavors and warm the vegetables through.
7. Finishing Touches: Turn off the heat and sprinkle the green part of the spring onions over the dish for a fresh and vibrant garnish.
8. Serve: Transfer the Yaki Udon with Shrimp onto a serving plate and enjoy immediately while hot.

Notes

• You can substitute shrimp with chicken, beef, or tofu for different protein options.
• For added heat, include a pinch of chili flakes or a dash of hot sauce in the sauce mix.
• Make sure not to overcook the shrimp as they can become rubbery.
• Using vacuum-packed udon noodles helps achieve the best texture.
• Toast the garlic carefully to avoid burning, which can cause bitterness.
• If you prefer a vegetarian version, omit the shrimp and use vegetable oyster sauce or mushroom sauce.

Keywords: Yaki Udon, Shrimp stir fry, Japanese noodles, Udon recipe, Stir fried udon, Easy Japanese dinner, Shrimp noodles