Yaki Udon with Shrimp Recipe

Introduction

Yaki Udon with Shrimp is a quick and flavorful Japanese stir-fry dish featuring thick udon noodles, succulent shrimp, and a medley of fresh vegetables. Perfect for a weeknight dinner, this recipe showcases a delicious balance of savory and slightly sweet 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 with cold water. Drizzle some neutral oil over the noodles and set aside to prevent sticking.
2. Step 2: Heat 1 tablespoon of oil in a pan over high heat. Toast the minced garlic for about 1 minute until fragrant, then add the mushrooms. Stir-fry until cooked, then add sliced onions, the white part of the spring onions, and carrots. Stir for 2-3 minutes, season with a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
3. Step 3: In the same pan, add an additional 2 tablespoons of oil. Fry the shrimp until they turn pink and are cooked through. Add the regular soy sauce and a pinch of salt while cooking.
4. Step 4: Add the drained udon noodles to the pan. Stir-fry on high heat, continuously stirring to allow the noodles to crisp up slightly and cook evenly.
5. Step 5: Pour the prepared sauce (made from oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, and toasted sesame oil) over the noodles. Stir well to combine all the flavors.
6. Step 6: Toss the cooked vegetables back into the pan with the noodles and shrimp. Mix thoroughly to heat everything evenly.
7. Step 7: Turn off the heat and sprinkle the chopped green part of the spring onion on top.
8. Step 8: Transfer to a plate and enjoy your delicious yaki udon with shrimp.

Tips & Variations

• Use fresh or frozen shrimp depending on availability; thaw frozen shrimp completely before cooking.
• For a vegetarian version, substitute shrimp with firm tofu and use vegetarian oyster sauce or extra soy sauce.
• To add extra heat, include a dash of chili flakes or sliced fresh chili while stir-frying.
• If you can’t find dark soy sauce, use a bit less regular soy sauce with a dash of molasses or brown sugar to replicate the sweetness and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat, stirring occasionally, or microwave until warmed through. Avoid overcooking during reheating to keep the noodles from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried udon noodles instead of fresh?

Yes, but be sure to cook dried udon noodles according to the package instructions, which usually require boiling longer. They may have a different texture compared to fresh or vacuum-packed noodles.

What’s the difference between regular soy sauce and dark soy sauce?

Regular soy sauce is lighter in color and saltier, while dark soy sauce is thicker, sweeter, and adds a richer color to dishes. Both are important for balancing flavor and appearance in yaki udon.

Yaki Udon with Shrimp Recipe

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★★★★★

4.5 from 61 reviews

This quick and flavorful Yaki Udon with Shrimp recipe features tender udon noodles stir-fried with succulent shrimp and a medley of fresh vegetables, tossed in a savory sauce made with soy and oyster sauces. Ready in just 20 minutes, this Japanese-inspired dish offers a perfect balance of smoky, sweet, and umami flavors—ideal for a satisfying weeknight meal.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Noodles and Oil

• 1 pack (200g) udon noodles (preferably vacuum-packed)
• 2 tbsp neutral oil
• 2 tsp toasted sesame oil

Shrimp

• 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 & white parts separated and chopped)

Sauces and Seasonings

• 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
• pinch salt
• pinch pepper
• 1/3 tsp freshly crushed black pepper

Instructions

1. Prepare the noodles: Boil the udon noodles following the package instructions. Once cooked, drain and rinse them thoroughly with cold water to stop the cooking process. Drizzle with a little neutral oil to prevent sticking and set aside.
2. Cook the vegetables: 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-fry until they are cooked through. Then add the sliced onions, white parts of the spring onions, and matchstick-cut carrots. Stir everything together for 2-3 minutes, seasoning with a pinch of salt and pepper. Remove the vegetables from the pan and set aside.
3. Cook the shrimp: In the same pan, add an additional 2 tablespoons of neutral oil. Add the shrimp and sauté with 1 tablespoon of soy sauce and a pinch of salt. Cook until the shrimp turn pink and are fully cooked through.
4. Fry the noodles: Add the prepared udon noodles to the same pan with the shrimp. Fry on high heat, stirring continuously to let the noodles crisp up slightly and cook evenly.
5. Add the sauce: Pour the combined sauce made from oyster sauce, dark soy sauce, rice vinegar, brown sugar, and freshly crushed black pepper over the noodles and shrimp. Stir well to coat everything evenly.
6. Toss in cooked vegetables: Add the cooked vegetables back into the pan and toss everything together to mix all the flavors thoroughly.
7. Finish and garnish: Turn off the heat and sprinkle the chopped green parts of the spring onion over the top.
8. Serve: Transfer the yaki udon with shrimp to a plate and serve immediately while hot and flavorful.

Notes

• Use vacuum-packed udon noodles for best texture and ease of cooking.
• Adjust soy sauce and oyster sauce quantities based on your preferred saltiness and umami intensity.
• For added heat, consider adding a pinch of chili flakes or a dash of sriracha.
• If shrimp is not preferred, substitute with chicken, tofu, or vegetables for a vegetarian version.
• Make sure to stir-fry on high heat to achieve a slight crispiness and smoky flavor in the noodles.

Keywords: Yaki Udon, Shrimp, Japanese Stir-fry, Udon Noodles, Quick Dinner, Seafood Noodles