Description
Yaki Udon with Shrimp is a flavorful Japanese stir-fried noodle dish featuring chewy udon noodles, succulent shrimp, and a medley of fresh vegetables like mushrooms, carrots, and spring onions. Tossed in a savory blend of oyster sauce, soy, and sesame oil, this quick and easy recipe delivers a perfect balance of umami and freshness.
Ingredients
- 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 separated and chopped
- 1 tablespoon regular soy sauce
- Pinch of salt and pepper
- For the Sauce:
- 1 tablespoon oyster sauce
- 1 teaspoon dark 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 udon noodles according to package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
- Heat 1 tablespoon oil in a pan, toast minced garlic for 1 minute then add mushrooms. On high heat, stir until cooked.
- Add onions, white part of spring onions, and carrots. Stir for 2-3 minutes. Sprinkle salt and pepper and remove veggies from pan.
- In the same pan, add 2 tablespoons oil and fry shrimp. Add soy sauce and a pinch of salt. Cook until shrimp are no longer pink.
- Add udon noodles and fry on high heat, stirring continuously so noodles slightly crisp up evenly.
- Pour the prepared sauce over the noodles and stir to combine.
- Toss in the cooked vegetables.
- Turn off heat and sprinkle chopped spring onion over the dish.
- Serve immediately and enjoy!
Notes
Substitute shrimp with chicken, tofu, or vegetables for variation. Udon noodles can be fresh or frozen if vacuum-packed is unavailable. Make sauce ahead and store in fridge for up to 3 days. Leftover stir-fry stores well refrigerated for 1-2 days but noodles may soften. Avoid overcooking shrimp to keep texture tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese