Yaki Udon with shrimp is the perfect weeknight meal—quick, easy, and bursting with flavors. This Japanese stir-fried noodle dish combines chewy udon noodles with shrimp, fresh vegetables, and a savory sauce that brings everything together in just 20 minutes. Whether you’re craving something hearty and satisfying or need to use up leftover veggies, Yaki Udon with shrimp offers a delightful and versatile meal option. Let’s dive into how to prepare this simple, yet delicious dish!
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Why You’ll Love Yaki Udon with Shrimp
Yaki Udon with shrimp is a go-to recipe for busy nights or casual dinner parties. This dish is packed with nutrients, high in protein thanks to the shrimp, and offers the perfect balance of flavors. The savory sauce, made from soy sauce, oyster sauce, and sesame oil, coats the thick, chewy udon noodles, giving them a delightful texture. You can also easily adapt it by swapping out the shrimp for other proteins, like chicken or tofu, and adding your favorite vegetables.
Ingredients for Yaki Udon with Shrimp
Here’s what you’ll need to make this savory Yaki Udon with Shrimp:
• Udon Noodles: These thick, chewy noodles are the base of the dish, offering a satisfying texture.
• Shrimp: Adds protein and flavor, becoming tender and juicy when cooked just right.
• Garlic: A flavor booster, adding depth to the overall dish.
• Yellow Onion: Gives the dish a mild, sweet flavor that complements the other ingredients.
• Mushrooms: Provide an earthy, umami taste that balances the sweetness of the onions.
• Carrot: Adds a touch of sweetness and color to the dish.
• Spring Onion: Used both for flavor and as a garnish, giving a fresh crunch.
• Soy Sauce: Adds saltiness and depth to the sauce.
• Oyster Sauce: Enhances the umami flavor, contributing to the savory base of the sauce.
• Sesame Oil: Provides a nutty aroma that elevates the dish’s flavor.
• Rice Vinegar: A slight tang to balance the richness of the soy and oyster sauces.
• Brown Sugar: Adds a hint of sweetness, balancing the savory ingredients.
Alternative Ingredient Suggestions
You can customize Yaki Udon with shrimp to suit dietary needs or preferences. If you want a vegetarian version, swap the shrimp for tofu or tempeh. For those avoiding gluten, use gluten-free udon noodles, or substitute with rice noodles. If you’re missing any of the vegetables listed, feel free to add bell peppers, bok choy, or zucchini for a fresh twist.
Step-by-Step Instructions for Yaki Udon with Shrimp
- Prepare the Udon Noodles: Start by boiling the udon noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Drizzle a bit of oil over the noodles to prevent them from sticking together.
- Cook the Vegetables: Heat a tablespoon of oil in a pan over high heat. Add the minced garlic and sauté for a minute. Next, toss in the sliced mushrooms, followed by the onions and carrots. Stir-fry for about 2–3 minutes until the vegetables are tender but still crisp. Set them aside.
- Cook the Shrimp: In the same pan, add the shrimp and a splash of soy sauce. Fry until the shrimp turns pink and opaque, about 2-3 minutes. Set aside with the vegetables.
- Crisp the Noodles: Add more oil to the pan, then add the boiled udon noodles. Stir-fry the noodles on high heat for 1–2 minutes, ensuring they crisp up slightly.
- Add the Sauce: Pour in the prepared sauce mixture (oyster sauce, dark soy sauce, rice vinegar, sesame oil, brown sugar, and black pepper). Toss the noodles to coat them evenly with the sauce.
- Combine Everything: Add the cooked vegetables and shrimp to the noodles. Toss everything together, ensuring the noodles are coated with the sauce and the ingredients are well mixed. Turn off the heat and sprinkle with chopped spring onions.
- Serve and Enjoy: Serve your Yaki Udon with shrimp immediately, garnished with spring onions or bonito flakes for an extra touch of flavor.
Tips & Tricks for Perfect Yaki Udon
• Don’t Overcook the Noodles: Make sure not to overcook the udon noodles during boiling. They should be firm, as they will continue to cook slightly when stir-fried.
• Crisp the Noodles for Texture: Stir-frying the noodles on high heat helps them get a little crispy, adding texture to the dish.
• Season to Taste: Adjust the amount of soy sauce, sesame oil, or vinegar to your taste. Add more soy sauce if you like a saltier dish, or increase the rice vinegar for extra tang.
• Storage Tips: Yaki Udon with shrimp is best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in a pan with a dash of water or oil to restore the noodles’ texture.
Pairing Ideas and Variations
Yaki Udon with shrimp is a versatile dish that pairs well with various sides. Try serving it with a side of miso soup, edamame, or a crisp cucumber salad for a well-rounded meal. For a different flavor profile, you can experiment with adding chili oil for spice or a fried egg on top for extra richness.
Make-Ahead Notes
You can prepare the vegetables and sauce in advance to save time on busy nights. Simply store them separately in the fridge until you’re ready to cook. When using leftovers, be sure to reheat the noodles gently to avoid overcooking them.
Yaki Udon with Shrimp: A Healthier Take on Comfort Food
This dish is not only quick and easy but also a healthy option. Udon noodles are low in fat and provide a good source of carbohydrates for energy. Shrimp is high in protein and low in calories, making this meal both satisfying and nutritious. Packed with vegetables like carrots, onions, and mushrooms, Yaki Udon with shrimp is a great way to incorporate more veggies into your diet.
Enjoy this delightful, flavorful Yaki Udon with shrimp as a comforting, healthy meal that’s perfect for any occasion!
Conclusion
Yaki Udon with shrimp is a quick, flavorful, and nutritious dish that will satisfy your cravings without taking up much time. With its combination of tender shrimp, chewy udon noodles, fresh vegetables, and savory sauce, it’s a meal the whole family can enjoy. Whether you’re making it for a busy weeknight or a casual dinner gathering, Yaki Udon with shrimp offers a comforting yet vibrant taste of Japan. Don’t forget to customize it with your favorite veggies or proteins, and enjoy the delightful balance of flavors and textures!
FAQ
1. Can I use other proteins instead of shrimp in Yaki Udon?
Yes! Yaki Udon is incredibly versatile. You can swap shrimp with chicken, beef, or even tofu if you prefer a vegetarian option. The key is to adjust the cooking time depending on the protein, ensuring it’s cooked through and tender.
2. Can I make the Yaki Udon with shrimp ahead of time?
While Yaki Udon is best enjoyed fresh, you can prepare the sauce and chop the vegetables ahead of time to save some prep work. You can store the sauce and veggies separately in the fridge and assemble the dish when you’re ready to cook. The noodles themselves should be prepared just before serving for the best texture.
3. How do I prevent the noodles from sticking together?
To prevent the udon noodles from sticking together, be sure to rinse them with cold water after boiling. This removes excess starch and helps the noodles stay separate. Additionally, drizzling a little oil over the noodles after draining can help keep them from clumping.
More Relevant Recipes
PrintYaki Udon with Shrimp
Yaki Udon with shrimp is a delicious Japanese stir-fry featuring chewy udon noodles, succulent shrimp, and fresh vegetables. Tossed in a savory sauce, this quick and easy dish makes for a satisfying meal in just 20 minutes. It’s perfect for busy weeknights or a casual family dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
- 200g Udon noodles
- 8–10 Shrimp (approx 100g)
- 1 tablespoon Neutral oil
- 1 Garlic clove, minced
- 1 Yellow onion, sliced
- 120g White mushrooms, sliced
- 1 Carrot, matchstick-style
- 1 Spring onion, chopped (green & white parts separately)
- 1 tablespoon Regular soy sauce
- Pinch of salt and pepper
- 1 tablespoon Oyster sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Brown sugar
- ⅓ teaspoon Freshly crushed black pepper
- 2 teaspoons Toasted sesame oil
- Pinch of salt
Instructions
- Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle with oil and set aside.
- Heat 1 tablespoon oil in a pan, then sauté the minced garlic for 1 minute. Add the mushrooms and stir-fry on high heat until cooked. Add the sliced onions and carrots, cooking for 2-3 minutes. Season with a pinch of salt and pepper. Set the veggies aside.
- In the same pan, add another 2 tablespoons of oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp is pink and opaque.
- In the same pan, add the boiled udon noodles and fry them on high heat for 1-2 minutes to crisp them up slightly.
- Pour the sauce mixture over the noodles and toss everything together.
- Return the cooked vegetables to the pan and toss to combine. Turn off the heat and sprinkle with chopped spring onions.
- Serve and enjoy!
Notes
- For best results, don’t overcook the udon noodles. They should remain firm before stir-frying.
- If you prefer a spicy kick, add chili oil or red pepper flakes to the dish.
- Leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking the noodles.
- You can replace shrimp with tofu or chicken for a different protein option.
Nutrition
- Serving Size: 1 serving
- Calories: 615 kcal
- Sugar: 16g
- Sodium: 1958mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 81g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 81mg
