Yaki Udon with Shrimp (Japanese Stir Fried Noodles)
Experience the vibrant flavors and satisfying textures of Yaki Udon with Shrimp, a beloved Japanese stir-fried noodle dish. This recipe combines chewy udon noodles with succulent shrimp and a medley of crisp vegetables, all coated in a savory, umami-rich sauce. It's a quick and incredibly flavorful meal that brings the essence of Japanese street food right to your kitchen.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
2-3 servings
Keywords
Why This Recipe Delivers
- Ready in under 40 minutes, perfect for busy weeknights.
- Features chewy udon noodles and succulent shrimp in every bite.
- Packed with savory umami flavor from a perfectly balanced sauce.
- A colorful and nutritious meal, full of fresh vegetables.
- An authentic taste of Japanese cuisine that's easy to master at home.
Ingredients
- 1 pack (200g / 7 oz) vacuum-packed udon noodles
- 60 ml (4 tablespoons) neutral oil, divided
- 8-10 large shrimp (approximately 100g / 3.5 oz), peeled and deveined
- 1 clove garlic, minced (about 5g / 0.17 oz)
- 1 medium yellow onion, thinly sliced (about 150g / 5.3 oz)
- 8 white mushrooms, thinly sliced (approximately 120g / 4.2 oz)
- 1 medium carrot, cut into matchstick-style pieces (about 80g / 2.8 oz)
- 1 spring onion, green and white parts separately chopped
- 15 ml (1 tablespoon) regular soy sauce (light soy sauce)
- Pinch of salt and freshly ground black pepper, to taste
- For The Sauce:
- 15 ml (1 tablespoon) oyster sauce
- 5 ml (1 teaspoon) dark soy sauce
- 5 ml (1 teaspoon) rice vinegar
- 4g (1 teaspoon) brown sugar
- ⅓ teaspoon freshly crushed black pepper
- 10 ml (2 teaspoons) toasted sesame oil
- Pinch of salt
Instructions
- Prepare the udon noodles by boiling them according to the package instructions until al dente. Drain them thoroughly, then rinse with cold water to stop the cooking process and prevent sticking. Drizzle a small amount of neutral oil over the noodles and toss gently, then set aside.
- In a large wok or a wide, deep pan, heat 15 ml (1 tablespoon) of neutral oil over high heat. Add the minced garlic and stir-fry for about 1 minute until fragrant. Introduce the sliced mushrooms and continue to stir-fry on high heat until they release their moisture and are nicely cooked, slightly browned.
- Add the sliced yellow onion, the white parts of the chopped spring onion, and the matchstick carrots to the pan with the mushrooms. Stir-fry for another 2-3 minutes, allowing the vegetables to soften slightly but still retain a pleasant crispness. Sprinkle a pinch of salt and pepper over the vegetables, then remove them from the pan and set aside.
- In the same pan, add an additional 30 ml (2 tablespoons) of neutral oil and increase the heat if necessary. Add the peeled and deveined shrimp to the hot pan. Sprinkle with 15 ml (1 tablespoon) of regular soy sauce and a pinch of salt. Cook the shrimp for 2-3 minutes per side, or until they turn opaque and are no longer pink. Be careful not to overcook them, as they can become tough.
- Introduce the prepared udon noodles into the pan with the shrimp. Fry on high heat, stirring continuously and tossing the noodles for 3-5 minutes. The goal is to allow the noodles to slightly crisp up and develop a beautiful texture and color.
- While the noodles are frying, combine all the sauce ingredients in a small bowl: oyster sauce, dark soy sauce, rice vinegar, brown sugar, ⅓ teaspoon freshly crushed black pepper, and toasted sesame oil, along with a pinch of salt. Mix well until the sugar is dissolved. Pour this prepared sauce over the noodles and shrimp, tossing vigorously to ensure every strand is evenly coated.
- Return the stir-fried vegetables (mushrooms, onions, carrots, white spring onion) to the pan with the noodles and shrimp. Toss everything together for about 1 minute to heat through and combine the flavors.
- Turn off the heat. Sprinkle the green parts of the chopped spring onion over the dish just before serving. Transfer the Yaki Udon to plates and enjoy immediately.
Tools You’ll Need
- Large wok or wide, deep frying pan
- Small bowl for sauce
- Large pot for boiling noodles
- Colander
- Cutting board
- Chef's knife
- Stir-frying spatula or tongs
- Measuring spoons and cups
Essential Success Tips
- Ensure your wok or pan is very hot before adding ingredients for proper stir-frying and a desirable "wok hei" flavor.
- Prepare all your ingredients (mise en place) before you start cooking, as stir-frying moves quickly.
- Do not overcrowd the pan; cook ingredients in batches if necessary to maintain high heat and prevent steaming.
- Rinse udon noodles in cold water after boiling to stop cooking and remove excess starch, which prevents them from clumping.
- Adjust the spice level by adding a pinch of chili flakes to the sauce if you prefer a bit of heat.
Professional Cooking Secrets
- For extra depth of flavor, marinate the shrimp for 10-15 minutes in a tiny bit of sake or rice wine with a pinch of salt and pepper before cooking. This tenderizes and seasons them further.
- To achieve that slightly crispy noodle texture, allow the udon to sit undisturbed against the hot pan for 30-60 seconds at a time during the noodle frying step, before tossing. This develops a beautiful caramelization.
- Consider adding a touch of grated fresh ginger to your garlic stir-fry for an aromatic boost that complements the shrimp and vegetables wonderfully.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
- Feel free to customize the vegetables based on what you have on hand; bell peppers, snap peas, or cabbage would also be delicious additions.
- For a vegetarian version, omit the shrimp and oyster sauce (substituting with a vegetarian oyster sauce or a dash more soy sauce and mushroom powder), and add tofu or edamame.
Frequently Asked Questions
Can I use frozen udon noodles?
Yes, frozen udon noodles are excellent for this dish. Simply boil them from frozen according to package directions, then drain and rinse as instructed. They often have a chewier texture than vacuum-packed versions.
What's the difference between regular and dark soy sauce?
Regular (light) soy sauce is primarily for flavor and saltiness, while dark soy sauce is thicker, slightly sweeter, and mainly used for its rich, darker color and a subtle umami depth rather than pure saltiness. It's crucial for the authentic look of Yaki Udon.
Can I prepare the sauce in advance?
Absolutely! Mixing the sauce ingredients ahead of time is a great way to streamline the cooking process, making this quick dish even faster to assemble when you're ready to cook.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 480, Protein: 25g, Fat: 20g, Carbohydrates: 50g, Sodium: 1200mg. (Note: Nutritional values are estimates and can vary based on exact ingredient brands and quantities.)
Allergy Information
Contains shellfish (shrimp), soy, and gluten (udon noodles and soy sauce). For a gluten-free version, ensure to use certified gluten-free udon noodles and tamari (gluten-free soy sauce). The dish also contains sesame. Individuals with shellfish allergies should avoid this dish.
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