Description
This Yaki Udon with Shrimp recipe is a quick and flavorful Japanese stir-fry dish featuring chewy udon noodles, succulent shrimp, and a medley of fresh vegetables tossed in a savory and slightly sweet sauce. Perfect for a satisfying weeknight meal, it combines garlic, mushrooms, carrots, and spring onions with a rich blend of oyster sauce, dark soy sauce, rice vinegar, and toasted sesame oil to create a deliciously balanced dish ready in just 20 minutes.
Ingredients
Scale
Udon and Vegetables
- 1 pack (200g) udon noodles, preferably vacuum-packed
- 2 tablespoons 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 and white parts chopped separately
- 1 tablespoon regular soy sauce
- Pinch of salt and pepper
Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (NOT regular soy sauce)
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ⅓ teaspoon freshly crushed black pepper
- 2 teaspoons toasted sesame oil
- Pinch of salt
Instructions
- Boil the noodles: Boil the udon noodles according to the package instructions until tender. Drain them well and rinse with cold water to stop the cooking process. Drizzle some neutral oil over the noodles and set aside to prevent sticking.
- 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 cooked through. Then add the sliced onions, the white parts of the spring onions, and matchstick-cut carrots. Stir-fry for 2-3 minutes until vegetables are slightly softened. Season with a pinch of salt and pepper. Remove the vegetables from the pan and set aside.
- Fry the shrimp: In the same pan, add an additional 1 tablespoon of neutral oil and heat it. Add the shrimp and fry on high heat. Season with 1 tablespoon of regular soy sauce and a pinch of salt. Cook until the shrimp turn pink and are fully cooked, usually 2-3 minutes.
- Stir-fry the noodles: Add the prepared udon noodles to the pan with the shrimp. Continue frying on high heat, stirring continuously to evenly crisp up the noodles slightly for a nice texture.
- Add the sauce: Pour the prepared sauce mixture—made from oyster sauce, dark soy sauce, rice vinegar, brown sugar, crushed black pepper, toasted sesame oil, and salt—over the noodles and shrimp. Stir well to coat everything evenly.
- Toss in the vegetables: Return the cooked vegetables to the pan. Toss everything together carefully to combine all flavors and ingredients.
- Finish and garnish: Turn off the heat and sprinkle the chopped green parts of the spring onion over the dish.
- Serve and enjoy: Transfer the Yaki Udon with Shrimp to a serving plate and enjoy immediately for best flavor and texture.
Notes
- Use vacuum-packed fresh udon noodles if available for best texture; dried noodles can be substituted but cooking times may vary.
- Adjust the amount of soy sauce or oyster sauce in the sauce to your taste preference for saltiness and umami.
- For a spicier kick, add a pinch of chili flakes or drizzle some chili oil during the final stir.
- Shrimp should be cooked just until opaque to avoid rubbery texture.
- To make this dish vegetarian or vegan, omit shrimp and substitute oyster sauce with mushroom sauce or soy-based alternatives.
Keywords: Yaki Udon, Shrimp Udon, Japanese Stir Fry, Udon Noodles Recipe, Quick Noodle Dish, Asian Stir Fry