Why Make This Recipe
Yaki Udon with Shrimp is a delicious and quick dish that brings the flavors of Japanese cuisine to your home. This recipe is perfect for a weeknight dinner or a weekend treat. It is easy to make and packs a punch of flavor with a combination of shrimp, vegetables, and savory sauces. With its comforting noodles and vibrant vegetables, Yaki Udon is sure to please everyone at the table.
How to Make Yaki Udon with Shrimp
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 one)
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1/3 tsp freshly crushed black pepper
- 2 tsp toasted sesame oil
- Pinch salt
Directions:
- Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil over them and set aside.
- Heat 1 tablespoon of oil in a pan. Toast the minced garlic for 1 minute, then add the mushrooms. On high heat, stir until cooked.
- Add the onions, white part of the spring onions, and carrots to the pan. Stir for 2-3 minutes, then sprinkle a pinch of salt and pepper. Remove the veggies from the pan.
- In the same pan, add 2 tablespoons more oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp are no longer pink.
- Add the udon noodles to the pan. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
- Pour the sauce over the noodles and stir. Toss in the veggies you set aside earlier.
- Turn off the heat and sprinkle the spring onions on top. Serve on a plate and enjoy!
How to Serve Yaki Udon with Shrimp
Serve Yaki Udon with Shrimp hot, directly from the pan. You can garnish it with additional spring onions or sesame seeds for extra flavor. This dish pairs well with a side of pickled vegetables or a light salad.
How to Store Yaki Udon with Shrimp
If you have leftovers, let them cool and place them in an airtight container. You can store Yaki Udon in the refrigerator for up to 2-3 days. To reheat, just stir-fry in a pan or microwave until heated through.
Tips to Make Yaki Udon with Shrimp
- Make sure to rinse the udon noodles after boiling to prevent them from sticking.
- Don’t overcook the shrimp; they become rubbery if cooked too long.
- Feel free to add any vegetables you have on hand, like bell peppers or snap peas.
Variation
You can easily adjust this recipe to include chicken, tofu, or a variety of vegetables if you prefer. Swap the shrimp with your protein of choice while maintaining the same cooking methods.
FAQs
Q: Can I use fresh udon noodles instead of vacuum-packed ones?
A: Yes, you can use fresh udon noodles. Adjust the cooking time as needed based on the package instructions.
Q: What if I don’t have some of the sauces?
A: You can experiment with other sauces like teriyaki or even a simple mix of soy sauce and honey if you are missing oyster sauce or dark soy sauce.
Q: Is Yaki Udon gluten-free?
A: Traditional udon noodles are made with wheat flour, making them not gluten-free. Look for gluten-free udon noodles if you need this dish to be gluten-free.
Yaki Udon with Shrimp
- Total Time: 30
- Yield: 2 servings 1x
- Diet: Pescatarian
Description
A quick and delicious dish that brings the flavors of Japanese cuisine to your home, featuring shrimp, vegetables, and savory sauces.
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 one)
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1/3 tsp freshly crushed black pepper
- 2 tsp toasted sesame oil
- Pinch salt
Instructions
- Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil over them and set aside.
- Heat 1 tablespoon of oil in a pan. Toast the minced garlic for 1 minute, then add the mushrooms. On high heat, stir until cooked.
- Add the onions, white part of the spring onions, and carrots to the pan. Stir for 2-3 minutes, then sprinkle a pinch of salt and pepper. Remove the veggies from the pan.
- In the same pan, add 2 tablespoons more oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp are no longer pink.
- Add the udon noodles to the pan. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
- Pour the sauce over the noodles and stir. Toss in the veggies you set aside earlier.
- Turn off the heat and sprinkle the spring onions on top. Serve on a plate and enjoy!
Notes
Rinse the udon noodles after boiling to prevent them from sticking. Do not overcook the shrimp; they become rubbery if cooked too long. Feel free to add any vegetables you have on hand.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Yaki Udon, Shrimp, Japanese noodles, quick dinner, easy recipe
