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
Scale
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
