Description
This Savory Yaki Udon with Shrimp is a quick and delicious Japanese stir-fried noodle dish, ready in just 20 minutes. Featuring tender udon noodles, succulent shrimp, and a mix of sautéed vegetables tossed in a flavorful soy-based sauce, it’s a perfect weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Noodles
- 400 g Udon Noodles (vacuum-packed varieties ensure the best texture)
Protein
- 100 g Shrimp (or swap for chicken or tofu)
Vegetables
- 2 cloves Garlic (minced; garlic powder as a substitute)
- 1 medium Yellow Onion (can be replaced with shallots)
- 100 g White Mushrooms (shiitake or button mushrooms can be used)
- 1 medium Carrot (spiralized or sliced bell peppers as alternatives)
- 2 stalks Spring Onion (just the green tops for garnish)
Oils and Sauces
- 1 tbsp Neutral Oil (vegetable or canola oil)
- 3 tbsp Soy Sauce (regular or tamari for gluten-free)
- 2 tbsp Oyster Sauce (mushroom sauce for a vegetarian option)
- 1 tbsp Dark Soy Sauce (for deeper color and flavor)
- 1 tbsp Rice Vinegar (or apple cider vinegar as a substitute)
- 1 tbsp Brown Sugar (or honey/maple syrup)
- 1 tbsp Toasted Sesame Oil (or olive oil if needed)
Seasonings
- Salt to taste
- Freshly Crushed Black Pepper to taste (or ground black pepper)
Instructions
- Cook the Udon Noodles: Bring a pot of water to a boil and cook udon noodles according to package instructions, usually around 3-4 minutes. Drain the noodles, rinse with cold water to stop the cooking process, and drizzle with a bit of neutral oil to prevent sticking.
- Sauté Garlic and Vegetables: In a large pan, heat 1 tablespoon of neutral oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then stir in the sliced mushrooms, yellow onion, and carrots. Cook for 2-3 minutes until the vegetables are tender. Season with salt and freshly crushed black pepper, then transfer the vegetables to a plate and set aside.
- Cook the Shrimp: In the same pan, add 2 tablespoons of neutral oil and heat until shimmering. Add the shrimp along with 3 tablespoons of soy sauce and a pinch of salt. Cook the shrimp until they turn pink and are cooked through, about 3-4 minutes.
- Fry Udon with Shrimp: Toss the udon noodles into the pan with the shrimp. Stir over high heat and fry together, allowing the noodles to get slightly crispy on the edges, about 2-3 minutes.
- Add the Sauce: Pour the pre-mixed sauce (dark soy sauce, oyster sauce, rice vinegar, brown sugar) over the noodles and shrimp. Mix thoroughly to ensure every noodle is coated evenly with the sauce.
- Combine with Vegetables: Return the sautéed vegetable mixture back to the pan. Stir everything together until well combined and heated through. Remove from heat.
- Garnish and Serve: Serve the Yaki Udon hot, garnished with the green parts of the spring onion. Enjoy your savory and satisfying meal!
Notes
- You can substitute shrimp with chicken or tofu for different protein options.
- For a vegetarian version, replace oyster sauce with mushroom sauce.
- Use tamari instead of soy sauce to make the dish gluten-free.
- Adding a pinch of chili flakes can give a spicy kick if desired.
- To keep noodles from sticking, rinse them in cold water immediately after boiling and toss with a little oil.
