Description
This flavorful Yaki Udon with Shrimp recipe offers a quick and delicious Japanese stir-fried noodle dish. Featuring tender shrimp, crisp vegetables, and chewy udon noodles tossed in a savory soy-based sauce, it’s perfect for a satisfying weeknight meal ready in just 20 minutes.
Ingredients
Udon and Shrimp
- 1 pack (200g) udon noodles (preferably vacuum-packed)
- 8-10 shrimp (approx 100g)
- 2 tbsp neutral oil (divided)
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)
Sauce & 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
- 1/3 tsp freshly crushed black pepper
- pinch salt and pepper
- 2 tsp toasted sesame oil
Instructions
- Cook Udon Noodles: Boil the udon noodles according to the package instructions until tender. Drain and rinse with cold water to stop cooking. Drizzle a little neutral oil on the noodles and set aside to prevent sticking.
- Prepare Vegetables: Heat 1 tablespoon of neutral oil in a pan over high heat. Toast the minced garlic for 1 minute until fragrant. Add the sliced mushrooms and stir-fry until cooked through. Then add the sliced onions, white parts of the spring onions, and matchstick-cut carrots. Stir-fry for 2-3 minutes until vegetables are tender but crisp. Season with a pinch of salt and pepper. Remove vegetables from the pan and set aside.
- Cook Shrimp: In the same pan, add an additional tablespoon of neutral oil. Add the shrimp and sprinkle with soy sauce and a pinch of salt. Fry on high heat until shrimp turn opaque and pink, indicating they are cooked through.
- Fry Udon Noodles: Add the prepared udon noodles to the pan with cooked shrimp. Fry on high heat, stirring continuously to let the noodles get slightly crisp and evenly heated.
- Add Sauce: Pour in the combined sauces (regular soy sauce, oyster sauce, dark soy sauce, rice vinegar, brown sugar, and freshly crushed black pepper). Stir well to coat the noodles and shrimp evenly.
- Toss Vegetables: Return the cooked vegetables to the pan and gently toss with the noodles and shrimp to combine all ingredients.
- Finish with Spring Onion and Sesame Oil: Turn off the heat, sprinkle the chopped green parts of the spring onion, and drizzle the toasted sesame oil over the dish for aroma and flavor. Give it a final gentle toss.
- Serve and Enjoy: Transfer the Yaki Udon with Shrimp to a serving plate and enjoy immediately while hot.
Notes
- Use vacuum-packed udon noodles as they cook quickly and maintain chewy texture.
- Dark soy sauce adds color and depth; avoid substituting with regular soy sauce for authentic flavor.
- To prevent soggy noodles, make sure to stir-fry on high heat allowing noodles to crisp slightly.
- You can substitute shrimp with chicken or tofu for a different protein option.
- Adjust the amount of soy sauce and oyster sauce to taste, especially if you prefer less salty dishes.
- For added crunch, consider topping with toasted sesame seeds or crushed peanuts before serving.
