Name: Yaki Udon with Shrimp Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
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); 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; 2 tsp toasted sesame oil; Pinch salt and pepper; 1/3 tsp freshly crushed black pepper

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Introduction

Yaki Udon with Shrimp is a quick and flavorful stir-fried noodle dish that combines tender udon noodles with succulent shrimp and fresh vegetables. This recipe is perfect for a satisfying weeknight dinner with a delicious blend of savory and slightly sweet sauces.

A round white bowl filled with a stir-fry of thick, glossy orange-brown noodles, mixed with plump, cooked shrimp that are light pink with slight char marks, and slices of sautéed mushrooms that are brown and soft. Thin orange carrot sticks and translucent cooked onions are scattered throughout, with bright green sliced scallions sprinkled on top for color contrast. The bowl sits on a yellow and white checkered cloth on a white marbled surface, next to two silver forks with wooden handles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pack (200g) udon noodles (preferably vacuum-packed)
2 tbsp neutral oil
8-10 shrimp (approx 100g)
1 garlic (minced)
1 yellow onion (sliced)
8 white mushrooms (sliced, approx 120g)
1 carrot (cut matchstick-style)
1 spring onion (green & white separately chopped)
1 tbsp regular soy sauce
pinch 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 salt

Instructions

Step 1: Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil over the noodles and set aside.
Step 2: Heat 1 tablespoon of oil in a pan. Toast the minced garlic for 1 minute, then add the sliced mushrooms. Stir over high heat until cooked through.
Step 3: Add the sliced yellow onion, white part of the spring onion, and matchstick-cut carrot to the pan. Stir for 2-3 minutes, sprinkle a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
Step 4: In the same pan, add an additional 2 tablespoons of oil and fry the shrimp. Add 1 tablespoon of regular soy sauce and a pinch of salt. Cook until the shrimp turn pink and are cooked through.
Step 5: Add the udon noodles to the pan. Fry on high heat, stirring continuously to allow the noodles to crisp slightly and heat evenly.
Step 6: Pour in the sauce made from oyster sauce, dark soy sauce, rice vinegar, brown sugar, freshly crushed black pepper, and a pinch of salt. Stir well to coat the noodles.
Step 7: Toss the cooked vegetables back into the pan with the noodles and shrimp. Mix gently to combine all ingredients.
Step 8: Turn off the heat, drizzle the toasted sesame oil over the dish, and sprinkle with the chopped green part of the spring onion.
Step 9: Transfer to a plate and enjoy your delicious Yaki Udon with Shrimp!

Tips & Variations

Use fresh udon noodles or vacuum-packed for the best texture; dried udon can also work but adjust cooking time accordingly.
Substitute shrimp with chicken, tofu, or mixed vegetables for a different protein option.
Add a splash of chili sauce or sprinkle red pepper flakes for a spicy kick.
Toast the sesame oil lightly in the pan before adding vegetables for extra aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or oil to restore moisture and prevent the noodles from drying out.

How to Serve

This image shows a bowl filled with thick, shiny, brown stir-fried noodles as the main layer, mixed with pieces of light brown mushrooms and small, pink shrimp on top. Bright green sliced spring onions are scattered over the noodles, adding color and texture. Thin slices of orange carrot and translucent white onion layers peek through the noodles, creating a mix of textures and colors. The bowl is white, placed on a white marbled surface with a yellow and white checkered cloth nearby, and the photo has a close-up, warm feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just thaw them completely before cooking and pat dry to avoid excess moisture in the pan.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, you can use hoisin sauce or a combination of soy sauce with a little brown sugar as a substitute, although the flavor will be slightly different.