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Yaki Udon with Shrimp Recipe

Yaki Udon with Shrimp Recipe
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★★★★★

5 from 17 reviews

A quick and flavorful Yaki Udon recipe with succulent shrimp and fresh vegetables stir-fried in a savory miso-soy sauce, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Main Ingredients

  • 1 pack (200g) udon noodles (preferably vacuum-packed)
  • 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)

Oils and Sauces

  • 2 tbsp neutral oil (e.g., vegetable or canola oil)
  • 1 tbsp regular soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce (NOT regular soy sauce)
  • 1 tsp rice vinegar
  • 2 tsp toasted sesame oil

Seasonings

  • Pinch salt
  • Pinch black pepper
  • 1/3 tsp freshly crushed black pepper
  • 1 tsp brown sugar

Instructions

  1. Prepare the noodles: Boil the udon noodles according to the package instructions, then drain and rinse them with cold water to stop further cooking. Drizzle with a little oil to prevent sticking and set aside.
  2. Sauté the vegetables: Heat 1 tablespoon of neutral oil in a pan over high heat. Toast the minced garlic for 1 minute until fragrant, then add the sliced mushrooms. Stir-fry until mushrooms are cooked through. Add the sliced yellow onions, white parts of the spring onions, and matchstick-cut carrots. Stir fry the veggies for 2-3 minutes, season with a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
  3. Cook the shrimp: In the same pan, add an additional 1 tablespoon of oil. Fry the shrimp over high heat, seasoning with soy sauce and a pinch of salt. Cook until the shrimp turn opaque and are no longer pink inside.
  4. Fry the noodles: Add the prepared udon noodles to the pan. Stir fry continuously over high heat so the noodles slightly crisp up evenly, enhancing texture and flavor.
  5. Add the sauce: Pour in the sauce mixture made from soy sauce, oyster sauce, dark soy sauce, rice vinegar, brown sugar, and freshly crushed black pepper. Stir thoroughly to coat the noodles.
  6. Toss in vegetables: Return the sautéed vegetables to the pan and toss everything together until well combined and heated through.
  7. Finish with spring onions: Turn off the heat and sprinkle the green parts of the chopped spring onions over the dish for freshness and aroma.
  8. Serve: Transfer the yaki udon with shrimp to a plate and enjoy immediately while hot.

Notes

  • Using vacuum-packed udon noodles makes preparation quicker, but fresh udon can also be used.
  • If you prefer, substitute shrimp with chicken or tofu for a different protein option.
  • Adjust seasoning sauces to taste; dark soy sauce adds color and depth but can be omitted for a lighter dish.
  • To enhance umami, consider adding a splash of mirin or a sprinkle of bonito flakes if not keeping it strictly vegetarian.
  • For a gluten-free version, use gluten-free soy sauce and verify all sauces accordingly.

Nutrition

Keywords: Yaki Udon, Shrimp Stir Fry, Japanese Noodles, Quick Dinner, Udon Noodle Recipe

Find it online: https://thefoodrecipe.com/yaki-udon-with-shrimp-recipe/