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Yaki Udon with Shrimp

Savory Yaki Udon with Shrimp: Quick Comfort in Every Bite

Yaki Udon with Shrimp is a quick stir-fried dish that combines tender udon noodles, shrimp, and vegetables into a comforting meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 g Udon Noodles Choose vacuum-packed for the best texture.
For Cooking
  • 2 tbsp Neutral Oil Can substitute with canola or vegetable oil if preferred.
  • 8-10 pieces Shrimp Approx. 100g; swap for chicken or tofu for a different twist.
  • 1 clove Garlic Minced; fresh garlic always provides a better taste.
For the Vegetables
  • 1 piece Yellow Onion Sliced; use red onion for a bolder flavor profile.
  • 120 g White Mushrooms Sliced; shiitake or button mushrooms work well too.
  • 1 piece Carrot Cut matchstick-style; feel free to substitute with bell peppers.
  • 1 piece Spring Onion Greens & whites separated; chives can stand in if needed.
For Seasoning
  • 1 tbsp Regular Soy Sauce Key for that savory punch; swap for tamari for a gluten-friendly option.
  • Pinch of Salt and Pepper To enhance flavors, adjust to your taste preferences.
For the Sauce
  • 1 tbsp Oyster Sauce Adds depth; substitute with vegetarian oyster sauce for vegan.
  • 1 tsp Dark Soy Sauce Lends a rich color; avoid using regular soy sauce here.
  • 1 tsp Rice Vinegar Brightens the taste; white vinegar can work as an alternative.
  • 1 tsp Brown Sugar Balances the savory notes; use white sugar in a pinch.
  • ⅓ tsp Freshly Crushed Black Pepper Adds a hint of spiciness; adjust according to your heat preference.
  • 2 tsp Toasted Sesame Oil Brings a lovely nutty flavor; regular sesame oil can also be used.
  • Pinch of Salt To taste whenever needed.

Equipment

  • Large pot
  • large skillet or wok
  • Colander
  • Tongs

Method
 

Cooking Steps
  1. Begin by boiling water in a large pot over high heat. Add the udon noodles and cook according to the package instructions, roughly 3-4 minutes until tender but slightly firm to the bite. Drain, rinse under cold water, and drizzle with oil to prevent sticking.
  2. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant. Toss in sliced white mushrooms and stir-fry for an additional 3-4 minutes until softened and golden.
  3. Add sliced yellow onion and matchstick-cut carrot to the skillet. Stir-fry for about 2-3 minutes until tender but still crisp. Season with a pinch of salt and pepper, then remove vegetable mixture from the pan.
  4. In the same skillet, add 2 tablespoons of oil and heat over medium-high heat. Add shrimp, season with soy sauce and a pinch of salt. Cook for about 3-4 minutes until pink and opaque.
  5. Add the cooked udon noodles back into the pan with the shrimp, tossing on high heat for about 2 minutes. Pour in the prepared sauce and stir thoroughly to coat.
  6. Return the sautéed vegetable mixture to the skillet and continue tossing for another 1-2 minutes, allowing flavors to meld. Remove from heat and garnish with chopped spring onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 900mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best taste, avoid overcooking shrimp and ensure noodles are well-coated with oil before storing.

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