As I reached for the wok, the aroma of garlic and savory soy sauce danced through my kitchen, instantly transporting me to a bustling Japanese street market. This is the magic of Yaki Udon with Shrimp! In just 20 minutes, you can whip up this vibrant, stir-fried noodle dish that perfectly intertwines tender udon noodles, plump shrimp, and your favorite veggies. Whether it’s a busy weeknight or a leisurely weekend lunch, this recipe makes meal prep a breeze and satisfies your cravings for homemade goodness. With just a handful of ingredients, this easy dish transforms into a culinary delight that even the pickiest eater will love. Are you ready to learn how to create this delicious bowl of comfort? Let’s dive in!
Why is Yaki Udon with Shrimp Amazing?
Quick and Easy: Preparing this dish takes just 20 minutes—perfect for those busy weeknights or spontaneous lunch cravings.
Delicious Flavors: The rich umami taste from soy and oyster sauce perfectly complements the sweetness of fresh veggies and succulent shrimp.
Customizable: Want to jazz it up? Feel free to add additional vegetables or swap in chicken or tofu for a protein twist. You can even check out Aromatic Garlic Vinegar for another delicious flavor combo!
Crowd-Pleaser: This vibrant dish appeals to even the pickiest of eaters, ensuring everyone at the table enjoys a satisfying meal.
Versatile Option: Yaki Udon can be served as a hearty main course or paired with steamed rice and pickled veggies for an authentic Japanese experience!
Healthy Choice: With around 615 calories and 29g of protein per serving, it offers a nutritious option for balanced eating.
Yaki Udon with Shrimp Ingredients
For the Noodles
• Udon Noodles – A vacuum-packed version yields the best texture for a delightful bite.
For the Stir-Fry
• Neutral Oil – Use canola or vegetable oil for high-heat frying without overpowering flavors.
• Shrimp (8-10 pieces, approx. 100g) – Succulent and savory, feel free to swap with chicken or tofu for a different protein.
• Garlic (1, minced) – Fresh garlic adds aromatic talent; it’s the secret to a flavor boost!
• Yellow Onion (1, sliced) – Offers a touch of sweetness; substitute with green onions for a milder profile.
• White Mushrooms (8, approx. 120g, sliced) – Their meaty texture adds earthiness; shiitake is a delectable alternative.
• Carrot (1, matchstick-style) – Provides a crunchy sweetness; bell peppers or zucchini can switch it up!
• Spring Onion (1, chopped separately) – Great for garnishing, with a mild onion taste.
For the Sauce
• Regular Soy Sauce (1 tablespoon) – Brings umami power; switch to tamari for gluten-free cooking.
• Salt and Pepper – Just a pinch enhances every flavor; adjust to your liking!
• Oyster Sauce (1 tablespoon) – Deep and flavorful; try mushroom sauce for a vegetarian alternative.
• Dark Soy Sauce (1 teaspoon) – Essential for richness and color; don’t replace with regular soy.
• Rice Vinegar (1 teaspoon) – Adds a tangy twist; apple cider vinegar works in a pinch.
• Brown Sugar (1 teaspoon) – A touch of sweetness to round it all out; honey or agave can substitute.
• Freshly Crushed Black Pepper (⅓ teaspoon) – An optional spicy kick to elevate the dish.
• Toasted Sesame Oil (2 teaspoons) – Infuses rich flavor; this is one oil you shouldn’t replace!
Step‑by‑Step Instructions for Yaki Udon with Shrimp
Step 1: Cook the Udon Noodles
Start by boiling water in a large pot over medium-high heat. Once boiling, add the vacuum-packed udon noodles and cook according to package instructions, usually around 3-5 minutes. As they begin to float, they are done. Drain the noodles in a colander and rinse them under cold water to stop the cooking process. Toss with a drizzle of oil and set aside.
Step 2: Sauté Garlic
In a large skillet or wok, heat 1 tablespoon of neutral oil over medium heat. Once the oil is shimmering, add 1 minced garlic clove and sauté for about 1 minute, stirring constantly. You’ll know it’s ready when the garlic is fragrant and slightly golden, adding a wonderful aroma to your kitchen that sets the stage for the delicious Yaki Udon with Shrimp.
Step 3: Cook the Mushrooms
Next, add the sliced white mushrooms to the skillet. Stir-fry for about 3-4 minutes, or until the mushrooms are tender and have released their moisture, turning golden brown. This step adds earthy depth to your dish, making the Yaki Udon even more satisfying. Once done, transfer the mushrooms to a plate and set aside.
Step 4: Stir-Fry Vegetables
In the same skillet, toss in the sliced yellow onion and matchstick carrots. Stir-fry these ingredients for 2-3 minutes until the onion is translucent and the carrots are tender yet crisp. Season lightly with salt and pepper to enhance their flavors. After they’re cooked, remove the veggies from the pan and set them aside with the mushrooms.
Step 5: Cook the Shrimp
Add another 2 tablespoons of oil to the hot skillet, raising the heat to high. Once the oil is hot, add the shrimp, cooking until they turn pink and opaque, around 3-4 minutes. During the last minute, drizzle in 1 tablespoon of soy sauce and season with salt to taste. The vibrant color of the shrimp signifies they are perfectly cooked for your Yaki Udon.
Step 6: Stir-Fry the Noodles
Now, add the udon noodles back into the pan with the shrimp, raising the heat to high. Stir-fry everything for about 2-3 minutes, ensuring the noodles get slightly crispy and coated in the shrimp’s flavorful juices. As they cook, you’ll notice the beautiful melding of flavors essential for a truly delightful Yaki Udon with Shrimp.
Step 7: Combine Sauce and Veggies
Pour the prepared sauce mixture over the noodles and shrimp, ensuring an even coating. Stir to combine all elements thoroughly for around 1-2 minutes, letting the flavors meld together beautifully. Add back the sautéed mushrooms, onions, and carrots, stirring gently to incorporate everything, making sure the vibrant colors shine through.
Step 8: Garnish and Serve
Finally, remove the skillet from heat and garnish your Yaki Udon with the chopped green parts of the spring onion. Serve hot in bowls, allowing everyone to enjoy the delicious layers of flavor and texture created—your homemade comfort dish is ready to share!
How to Store and Freeze Yaki Udon with Shrimp
- Fridge: Store leftover Yaki Udon with Shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to avoid overcooked noodles.
- Freezer: If you want to enjoy this delicious dish later, freeze Yaki Udon with Shrimp in a freezer-safe container for up to 1 month. Thaw in the fridge before reheating.
- Reheating: When ready to enjoy, reheat in a skillet on low-medium heat, adding a splash of water or broth to help rehydrate the noodles. Stir until heated through.
- Avoiding Texture Loss: To maintain the texture of the noodles, avoid freezing them in the sauce. Instead, store the sauce separately and mix together when reheating.
What to Serve with Quick & Easy Yaki Udon with Shrimp
Elevate your meal by pairing this delightful dish with complementary sides that enhance its vibrant flavors and textures.
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Steamed Edamame: A light and healthy appetizer, these tender soybeans provide a subtle sweetness, perfectly balancing the umami notes in Yaki Udon.
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Crispy Tempura Vegetables: The crunchy, lightly battered vegetables create a delightful contrast, adding a crispy texture that complements the soft udon noodles beautifully.
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Miso Soup: A warm bowl of miso soup complements the meal with its rich and savory broth, making for a comforting starter before the main dish.
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Asian Cucumber Salad: This refreshing salad offers a crunchy bite and a tangy dressing, bringing a fresh element to every mouthful of Yaki Udon.
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Pickled Ginger: A serving of tangy pickled ginger on the side adds a zesty zing, cutting through the richness of the stir-fried noodles and shrimp.
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Sake Infused Lemonade: A light and refreshing drink, this sake-based lemonade pairs well with the dish’s flavors, providing a delightful contrast with its citrusy notes.
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Green Tea Ice Cream: For dessert, this unique and creamy treat enhances the meal with its subtle sweetness and delicate matcha flavor, perfect after a hearty meal.
Make Ahead Options
Yaki Udon with Shrimp is perfect for meal prep, allowing you to enjoy a quick, homemade dish even on your busiest days! You can prepare the udon noodles, sautéed vegetables, and shrimp up to 24 hours in advance. Simply cook the noodles according to package instructions, rinse them, and toss with a little oil to prevent sticking. Store them separately from the veggies and shrimp in airtight containers in the refrigerator. When you’re ready to serve, quickly stir-fry everything together over high heat to warm through, ensuring that the flavors meld beautifully. This way, your Yaki Udon will taste just as delicious and fresh as when you first made it!
Expert Tips for Yaki Udon with Shrimp
- Perfect Shrimp: To prevent overcooking, remove shrimp from the pan before adding noodles if they are cooking too long, offering a tender bite when served.
- High Heat Matters: Always keep your pan on high heat while stir-frying to achieve that slightly crispy texture in your udon noodles, avoiding sogginess.
- Pre-Mix Sauce: Combine the sauce ingredients ahead of time. This streamlines your cooking process, allowing for a smooth and harmonious balance of flavors in your Yaki Udon with Shrimp.
- Fresh Ingredients: Use fresh garlic and vegetables for the best flavor. Dried ingredients won’t offer the same aromatic pop that elevates your dish.
- Variety is Key: Feel free to swap in seasonal vegetables or different proteins—like chicken or tofu—to create your perfect Yaki Udon.
Yaki Udon with Shrimp Variations
Feel free to add your own twist to this delicious recipe with these fun variations!
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More Veggies: Add bok choy or bell peppers for extra color and nutrition. This adds vibrant layers of flavor and makes every bite more satisfying.
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Protein Swap: Substitute shrimp with chicken or sautéed tofu for a different protein option. Each choice brings a unique texture, ensuring everyone can enjoy this dish.
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Spicy Kick: Spice it up with chili paste or sliced fresh chilies for added heat. A little extra warmth elevates this dish into a flavor explosion!
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Gluten-Free: Use rice noodles instead of udon and ensure soy sauce is gluten-free tamari for a great gluten-free alternative that still satisfies.
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Incredible Umami: Boost the umami flavor by adding a tablespoon of miso paste to the sauce mix. This tiny addition can transform your dish into something wonderfully savory!
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Creamy Flavor: Drizzle with a little sesame dressing or tahini for a creamy texture that contrasts nicely with the crunchy veggies. It’s a delightful surprise for the taste buds!
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Aromatic Twist: Infuse the dish with fresh herbs like basil or cilantro scattered on top just before serving. This refreshing twist adds an unexpected perkiness to each mouthful.
These variations can turn your Yaki Udon into a unique masterpiece every time. For more tantalizing ideas, try pairing it with One Pot Garlic or indulge in Apple Pie Bars for dessert!
Yaki Udon with Shrimp Recipe FAQs
What type of udon noodles should I use for Yaki Udon?
Absolutely! I recommend using vacuum-packed udon noodles for the best texture, as they provide a chewy yet tender bite. These are usually found in the refrigerated section of supermarkets. Dried udon can also be used, but make sure to follow the package instructions for cooking times.
How long can I store leftover Yaki Udon with Shrimp?
Very! You can store leftover Yaki Udon in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy, gently reheat it on the stovetop or in the microwave, adding a little splash of water to help prevent the noodles from drying out.
Can I freeze Yaki Udon with Shrimp?
Absolutely! To freeze, place the Yaki Udon in a freezer-safe container, and it will stay fresh for up to 1 month. When you’re ready to eat, thaw it overnight in the fridge. I recommend reheating it in a skillet over low-medium heat, adding a splash of water or broth to help rehydrate the noodles.
How can I prevent shrimp from overcooking in my Yaki Udon?
Great question! To avoid overcooking shrimp, keep an eye on them as they cook. Remove them from the pan if they are turning pink before you’re ready to add the noodles. You want them just cooked and tender when combined in the dish, and an ideal cooking time is about 3-4 minutes.
Are there any dietary considerations for Yaki Udon with Shrimp?
Very! If you have allergies, be mindful of the soy and oyster sauces. You can easily make the dish gluten-free by using tamari instead of soy sauce and swapping oyster sauce for a mushroom-based one. For a vegetarian option, substitute shrimp with tofu or more veggies for a satisfying meal.
Can I customize the veggies in my Yaki Udon?
Of course! Feel free to add a variety of fresh vegetables like bok choy, bell peppers, or even snap peas. The more, the merrier! Just be sure to adjust the cooking times accordingly, adding tougher veggies earlier, and quick-cooking ones like spinach towards the end. This way, you maintain the crispness and flavor of every ingredient.
Delicious Yaki Udon with Shrimp Ready in 20 Minutes!
Ingredients
Equipment
Method
- Cook the udon noodles by boiling water, adding the noodles, and cooking according to package instructions (3-5 minutes). Drain and rinse under cold water.
- Sauté 1 minced garlic clove in 1 tablespoon of neutral oil over medium heat for about 1 minute until fragrant.
- Add sliced white mushrooms and stir-fry for 3-4 minutes until tender and golden brown. Set aside.
- In the same skillet, add sliced yellow onion and matchstick carrot. Stir-fry for 2-3 minutes until onion is translucent. Season with salt and pepper, then set aside.
- Add 2 tablespoons of oil to the skillet, raise heat to high, and cook shrimp until pink and opaque (3-4 minutes). Drizzle in 1 tablespoon of soy sauce during the last minute.
- Add the cooked udon noodles back into the pan with shrimp and stir-fry for 2-3 minutes until slightly crispy.
- Pour the sauce mixture over the noodles and shrimp. Stir for 1-2 minutes, then add back the sautéed mushrooms, onions, and carrots.
- Garnish with chopped spring onion, serve hot and enjoy.
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