Yaki Udon with Shrimp Recipe
If you’re craving a dish that delivers big on comfort and flavor with every bite, look no further than Yaki Udon with Shrimp. This Japanese stir-fried noodle recipe combines chewy udon noodles, succulent shrimp, and vibrant vegetables all tossed in a luscious, savory sauce. What makes this dish truly special is its balance of textures and layers of umami from the garlic, soy, oyster sauce, and a hint of sweetness. Ready in under 30 minutes, Yaki Udon with Shrimp is the perfect weeknight meal to impress your taste buds and keep things exciting in the kitchen.
Ingredients You’ll Need
Gathering your ingredients is a breeze, but each one plays a crucial role in crafting the authentic flavors and textures that make Yaki Udon with Shrimp so irresistible. From tender shrimp to sweet carrots and earthy mushrooms, these components come together beautifully.
- 1 pack (200g) udon noodles: Preferably vacuum-packed for that perfect chewy texture that carries the sauce wonderfully.
- 2 tbsp neutral oil: Essential for stir-frying without overpowering the delicate flavors.
- 8-10 shrimp (approx 100g): Fresh or thawed, they add a juicy seafood pop that complements the noodles.
- 1 garlic clove (minced): Provides a fragrant, savory base flavor that wakes up the dish.
- 1 yellow onion (sliced): Adds sweetness and depth when cooked just right.
- 8 white mushrooms (sliced, approx 120g): Earthy and meaty, great for texture and umami.
- 1 carrot (cut matchstick-style): Gives a refreshing crunch and bright color contrast.
- 1 spring onion (green & white separately chopped): The white part mellows when cooked, while the green adds fresh garnish.
- 1 tbsp regular soy sauce: Classic seasoning that builds the savory backbone of the dish.
- Pinch salt and pepper: Simple seasoning to balance all elements.
- 1 tbsp oyster sauce: A luscious, slightly sweet sauce that intensifies umami flavors.
- 1 tsp dark soy sauce (NOT regular): This adds a deeper color and richer taste.
- 1 tsp rice vinegar: A touch of acidity to brighten the dish.
- 1 tsp brown sugar: Balances savory and sour with gentle sweetness.
- 1/3 tsp freshly crushed black pepper: Adds subtle heat and spice complexity.
- 2 tsp toasted sesame oil: Infuses a nutty aroma that finishes this dish beautifully.
- Pinch salt: For final seasoning adjustments to taste.
How to Make Yaki Udon with Shrimp
Step 1: Prepare the Udon Noodles
Start by boiling the udon noodles according to the package instructions—usually just a few minutes in boiling water. Drain them thoroughly and then rinse with cold water to stop the cooking process. Drizzle a bit of oil on the noodles to keep them from sticking together and set aside. This step ensures your noodles will remain chewy and ready to soak up all the delicious sauce later.
Step 2: Sauté the Vegetables
Heat 1 tablespoon of oil in a pan over high heat. Toss in the minced garlic and toast it for about a minute until aromatic but not burnt. Throw in the sliced mushrooms next and stir them around quickly until cooked and slightly crisp at the edges. Add the onion slices, the white parts of the spring onion, and the matchstick carrots. Stir-fry the veggies for 2 to 3 minutes, seasoning lightly with salt and pepper to enhance their natural sweetness. Once cooked, remove the veggies and set them aside to keep their bright colors and textures.
Step 3: Cook the Shrimp
In the same pan, add an additional 2 tablespoons of oil and bring it up to a good sizzle. Add your shrimp along with a splash of regular soy sauce and a pinch of salt. Cook the shrimp until they turn opaque and are no longer pink—this usually takes about 2-3 minutes depending on their size. Cooking shrimp separately in this way lets them develop a nice sear and flavor without overcooking.
Step 4: Stir-Fry the Udon Noodles
Now, add the prepared udon noodles to the pan with the shrimp. Fry everything on high heat, stirring constantly so that the noodles get evenly coated and develop a slight crispiness. This quick frying adds a delightful chew and texture contrast to the soft noodles you started with.
Step 5: Add the Sauce
Pour in the pre-mixed sauce made from regular soy sauce, oyster sauce, dark soy sauce, rice vinegar, and brown sugar. Stir everything vigorously to coat the noodles, shrimp, and veggies evenly. The sauce forms a glossy, flavorful coating that is the soul of Yaki Udon with Shrimp.
Step 6: Toss in the Vegetables
Return the sautéed vegetables to the pan and fold them gently into the noodle and shrimp mixture. This brings back that fresh crunch and vibrant color, balancing the dish beautifully.
Step 7: Finish and Garnish
Turn off the heat and sprinkle the chopped green parts of the spring onion over the entire dish. The fresh, slightly sharp spring onion tops off the rich flavors and adds a lovely pop of color.
Step 8: Serve and Enjoy!
Slide the Yaki Udon with Shrimp onto a serving plate immediately and dive in while it’s hot. The combination of soft, chewy noodles, perfectly cooked shrimp, and a medley of vegetables enveloped in a savory sauce makes for an unforgettable meal.
How to Serve Yaki Udon with Shrimp
Garnishes
Adding thoughtful garnishes enhances both the presentation and flavor. Toasted sesame seeds sprinkled over the top add crunch and a toasty aroma, while a few shreds of nori or a squeeze of fresh lime can elevate the dish with subtle brightness. Don’t underestimate the power of a fresh handful of finely chopped spring onions for that classic, fresh finish.
Side Dishes
Yaki Udon with Shrimp pairs wonderfully with light sides that complement its rich flavors. Consider a simple cucumber salad dressed with rice vinegar and sesame oil for freshness, or miso soup for warmth and umami balance. Pickled vegetables also add a delightful tang that cuts through the savory noodles.
Creative Ways to Present
For a fun twist, serve your Yaki Udon with Shrimp in mini cast iron skillets or shallow bowls for individual portions. You can also pile it high in a lettuce cup for a handheld bite experience. For entertaining, garnish with edible flowers or finely sliced chili for a splash of color and a hint of heat.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Yaki Udon with Shrimp should be stored in an airtight container and kept in the refrigerator. It’s best eaten within 2 days to ensure freshness. The noodles may absorb more sauce over time but will still taste delicious when reheated gently.
Freezing
While you can freeze Yaki Udon with Shrimp, it is not ideal because the texture of the noodles tends to soften too much after freezing and thawing. If you do choose to freeze it, place it in a freezer-safe container and consume within 1 month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm your leftover Yaki Udon with Shrimp in a pan over medium heat. Add a small splash of water or broth to loosen the sauce and prevent sticking. Stir gently and heat until warmed through but avoid overcooking to keep the shrimp tender and noodles chewy.
FAQs
Can I use frozen shrimp for Yaki Udon with Shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps prevent excess moisture and ensures a nice sear.
What can I substitute if I don’t have udon noodles?
You can use other thick wheat noodles or even rice noodles, though the texture will be different. Udon’s chewy bite is unique, but feel free to experiment based on what’s available.
Is Yaki Udon with Shrimp spicy?
The traditional recipe isn’t spicy, but you can always add chili flakes, sliced fresh chili, or a drizzle of chili oil to kick up the heat to your liking.
Can I make this dish vegetarian?
Yes! Simply skip the shrimp and add extra mushrooms or tofu. Swap oyster sauce with a vegetarian alternative made from mushrooms or soy for the rich umami flavor.
How long does it take to make Yaki Udon with Shrimp?
From start to finish, it typically takes about 25 to 30 minutes. It’s a fantastic quick meal that doesn’t sacrifice any flavor or satisfaction.
Final Thoughts
Yaki Udon with Shrimp is one of those dishes that never fails to bring a smile to your face. It’s quick, delicious, and packed with vibrant colors and textures that make every mouthful exciting. Whether you’re cooking for yourself or entertaining friends and family, this recipe promises a satisfying, flavorful experience that’ll have everyone asking for seconds. Give it a try and let this warm, comforting meal become one of your favorites too!
Print
Yaki Udon with Shrimp Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Halal
Description
This Yaki Udon with Shrimp recipe is a delicious and savory Japanese stir-fried noodle dish featuring thick udon noodles, succulent shrimp, and a medley of vegetables, all tossed in a flavorful soy-based sauce with a hint of sweetness and spice. Perfect for a quick and satisfying meal.
Ingredients
Noodles and Proteins
- 1 pack (200g) udon noodles (preferably vacuum-packed)
- 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
- 1/3 tsp freshly crushed black pepper
- 2 tsp toasted sesame oil
- Pinch of salt and pepper (divided)
Instructions
- Prepare the noodles: Boil the udon noodles according to the package instructions until soft. Drain and rinse them with cold water to stop cooking and prevent sticking. Drizzle with a bit of oil and set aside.
- Cook the vegetables: Heat 1 tablespoon of neutral oil in a pan over high heat. Add the minced garlic and toast it for about 1 minute until fragrant. Add the sliced mushrooms and stir-fry on high heat until they’re cooked through. Then add the sliced yellow onions, the white part of the spring onions, and the matchstick-cut carrots. Stir everything together for 2-3 minutes, sprinkle a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
- Cook the shrimp: In the same pan, add the remaining 1 tablespoon of oil and fry the shrimp. Add the regular soy sauce and a pinch of salt. Cook the shrimp until they turn pink and are fully cooked through.
- Fry the noodles: Add the prepared udon noodles to the pan with the shrimp. Fry on high heat while stirring continuously to allow the noodles to slightly crisp up evenly.
- Add the sauce: Pour in the oyster sauce, dark soy sauce, rice vinegar, brown sugar, and freshly crushed black pepper. Stir well to evenly coat the noodles and shrimp with the sauce.
- Toss in the veggies: Return the cooked vegetables to the pan and toss everything together to combine and heat through.
- Finish and garnish: Turn off the heat and sprinkle the green part of the spring onions and drizzle toasted sesame oil over the dish. Give it one last gentle toss.
- Serve: Plate your Yaki Udon with Shrimp and enjoy immediately.
Notes
- Use vacuum-packed udon noodles for the best texture and convenience.
- If you prefer, substitute shrimp with chicken or tofu for a different protein option.
- Adjust the sauce ingredients to taste, especially the brown sugar and soy sauces for desired sweetness and saltiness.
- To make the dish gluten-free, use gluten-free soy sauce and oyster sauce alternatives.
- Ensure high heat when stir-frying to achieve a nice slight crispness on the noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 125 mg
Keywords: Yaki Udon, Shrimp Udon, Japanese Stir Fry, Udon Noodles, Seafood Noodles, Easy Dinner, Quick Asian Recipe
