Go Back
–+ servings
Yaki Udon with Shrimp

Irresistible Yaki Udon with Shrimp in Just 20 Minutes!

This Quick and Easy Yaki Udon with Shrimp is a delicious, comforting dish perfect for busy nights, ready in only 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Japanese
Calories: 615
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 g Udon Noodles Best when vacuum-packed for convenience
For the Stir-Fry
  • 1 tablespoon Neutral Oil Can be replaced with vegetable oil
  • 300 g Shrimp Fresh or frozen
  • 3 cloves Garlic Minced; fresh preferred
  • 1 medium Yellow Onion Can substitute with shallots or red onion
  • 100 g White Mushrooms Can swap with shiitake or button mushrooms
  • 1 medium Carrot Julienned; bell peppers can be used instead
  • 2 stalks Spring Onion Use both green and white parts
For the Sauce
  • 3 tablespoons Regular Soy Sauce Tamari for gluten-free option
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
  • 2 tablespoons Oyster Sauce Less taste change if using soy sauce
  • 1 tablespoon Dark Soy Sauce Don't substitute with regular soy sauce
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used
  • 1 teaspoon Brown Sugar Can substitute with white sugar or honey
  • 1 teaspoon Freshly Crushed Black Pepper Ground black pepper can be used
  • 1 tablespoon Toasted Sesame Oil Unseasoned oil can substitute but with less depth

Equipment

  • large pot
  • skillet or wok

Method
 

Cooking Steps
  1. Boil a large pot of water over high heat, add udon noodles and cook for 3-5 minutes until tender. Drain and rinse under cold water.
  2. In a skillet, heat 1 tablespoon of neutral oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  3. Add white mushrooms and stir-fry for 2-3 minutes until tender and slightly golden.
  4. Add sliced yellow onion and julienned carrot, sauté for another 2-3 minutes. Season lightly with salt and pepper.
  5. Remove vegetables, add 2 tablespoons of oil, heat, and add shrimp seasoned with soy sauce. Cook for 2-3 minutes until pink.
  6. Add drained udon noodles to the skillet and stir-fry for 2-3 minutes until heated through.
  7. Pour in the prepared sauce, add sautéed vegetables, toss well, and heat for an additional 1-2 minutes.
  8. Remove from heat and serve hot, garnishing with chopped spring onions.

Nutrition

Serving: 1servingCalories: 615kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 1500mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!