There’s something incredibly satisfying about a quick stir-fry, and this Quick & Easy Yaki Udon with Shrimp captures that delight perfectly. Imagine the pleasant aroma of garlic sizzling in hot oil as colorful vegetables dance alongside tender shrimp and chewy udon noodles. This dish is a cherished part of Japanese cuisine, bringing together the rich umami flavors that warm the soul and satisfy the palate.
I discovered this recipe after a long day when my cravings for comfort food collided with my need for something effortless. It turns out, in just 20 minutes, you can whip up a delectable bowl of Yaki Udon that feels both indulgent and nourishing. With its vibrant veggies and mouthwatering sauce, it’s a meal that not only fills your belly but also brightens your mood.
So, whether you’re a passionate home cook seeking to impress or simply tired of the fast food rut, this Yaki Udon is your new go-to. Let’s dive into the simplicity that makes this dish an absolute delight!
Why is Yaki Udon with Shrimp a Must-Try?
Quick and Easy: This recipe is perfect for busy weeknights, requiring just 20 minutes from start to finish.
Flavorful Delight: A burst of umami comes from the combination of soy sauce, garlic, and fresh vegetables, making every bite a taste sensation.
Customizable: Whether you prefer shrimp, tofu, or extra veggies, feel free to adapt the recipe to suit your taste.
Hearty Comfort: The chewy udon noodles provide a satisfying base that’s both filling and delightful.
Crowd-Pleaser: Great for family dinners or when entertaining friends, this dish will have everyone asking for seconds!
If you’re looking for more delicious ideas, don’t miss out on our menu suggestions to enhance your meal experience!
Yaki Udon with Shrimp Ingredients
For the Noodles
- Udon Noodles – Essential for a chewy texture; substitute with rice or soba noodles if preferred.
For Stir-Frying
- Neutral Oil (e.g., canola, vegetable) – Ideal for high-heat cooking; sesame oil can add unique flavor.
- Shrimp – The main protein source that offers natural sweetness; chicken or tofu can be used instead.
- Garlic – Provides aromatic depth; garlic powder is a handy substitute if fresh isn’t available.
- Yellow Onion – Adds sweetness; feel free to swap in red onion for a different flavor.
- White Mushrooms – Contributes earthy tones; shiitake or button mushrooms are excellent alternatives.
- Carrot – For color and crunch; cut matchstick-style for best texture—zucchini is another option.
For Flavoring
- Spring Onion – Offers a fresh, mild onion taste; use both green and white parts for layering flavors. Chives work as a substitution.
- Regular Soy Sauce – The primary source of umami flavor; tamari is great for a gluten-free version.
- Salt and Pepper – Basic seasonings to enhance overall flavor.
- Oyster Sauce – Delivers richness and sweetness; vegetarian oyster sauce is an option for a plant-based version.
- Dark Soy Sauce – Enhances color and deep flavor; make sure to choose dark soy for the right taste.
- Rice Vinegar – Adds acidity for balance; substitute with apple cider vinegar if needed.
- Brown Sugar – Light sweetness; honey or maple syrup can serve as alternatives.
- Black Pepper (freshly crushed) – Adds a hint of warmth to the dish.
- Toasted Sesame Oil – A finishing touch that elevates flavor with its nutty aroma; regular sesame oil can work too.
Enjoy the journey of making this Yaki Udon with Shrimp, where a delightful combination of flavors and textures is just a stir-fry away!
How to Make Yaki Udon with Shrimp
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Boil the Noodles: Start by boiling the udon noodles based on the package instructions. Once done, drain, rinse with cold water, and drizzle lightly with neutral oil to prevent sticking. Set aside.
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Sauté Garlic: Heat 1 tablespoon of oil in a large pan over high heat. Add minced garlic and quickly sauté for about 1 minute, until fragrant.
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Cook the Vegetables: Toss in sliced onions (white parts) and matchstick-cut carrots. Stir-fry for 2-3 minutes until they’re tender but still vibrant, then season lightly with salt and pepper before removing them from the pan.
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Cook the Shrimp: In the same pan, add another 2 tablespoons of oil, then throw in the shrimp. Season with soy sauce and a pinch of salt, cooking until the shrimp turn pink and opaque, about 2-3 minutes.
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Add the Noodles: Gently add the udon noodles to the pan, stirring continuously to help them crisp up slightly and absorb the flavors.
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Mix Everything Together: Pour your prepared sauce over the noodles, then add the sautéed vegetables back into the pan. Toss everything together until well blended and heated through.
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Garnish and Serve: Turn off the heat, then sprinkle chopped spring onion on top before serving.
Optional: Top with toasted sesame seeds for an additional crunch and flavor burst.
Exact quantities are listed in the recipe card below.
Storage Tips for Yaki Udon with Shrimp
Fridge: Leftover Yaki Udon with Shrimp can be stored in an airtight container in the refrigerator for up to 3 days. This helps preserve its delicious flavors.
Freezer: For longer storage, freeze portioned Yaki Udon with Shrimp in airtight containers or freezer bags for up to 2 months. Be sure to remove excess air to prevent freezer burn.
Reheating: To reheat, thaw overnight in the fridge and heat in a pan over medium heat. Add a splash of water or sauce to revive the noodles and prevent them from drying out.
Room Temperature: It’s best to avoid leaving Yaki Udon at room temperature for more than 2 hours to ensure food safety and maintain quality.
What to Serve with Yaki Udon with Shrimp?
Pairing this delicious stir-fry with the right sides can elevate your meal to a whole new level of satisfaction.
- Edamame: Delightfully tender and slightly nutty, these steamed soybeans make for a perfect appetizer that sets the stage for your Yaki Udon.
- Miso Soup: A warm, comforting bowl of miso soup enhances the umami flavor while providing a soothing balance to the dish.
- Vegetable Spring Rolls: Crisp and fresh, the crunch of these spring rolls adds a wonderful texture contrast to the soft noodles and shrimp.
- Cucumber Salad: A refreshing side with a tangy dressing brightens your meal, offering a light and crunchy contrast to the hearty udon.
- Sautéed Bok Choy: Tender and slightly garlicky, sautéed bok choy infuses additional nutrients and a lightly savory note that complements the main dish.
- Green Tea: The earthy tones of a freshly-brewed green tea cleanse the palate and balance the flavors of your Yaki Udon beautifully.
- Sesame Seeds & Chili Flakes: A sprinkle of toasted sesame seeds and a dash of chili flakes on your Yaki Udon not only garnishes but introduces an enticing flavor kick.
- Chocolate Mochi: For dessert, indulge in these sweet, chewy rice cakes that provide a delightful end to your meal, merging sweetness with a unique texture.
Make Ahead Options
These Yaki Udon with Shrimp are a fantastic meal prep option for busy cooks! You can prepare the vegetables (sliced onions, carrots, and mushrooms) and shrimp marinated in soy sauce up to 24 hours in advance. Simply store them in separate airtight containers in the refrigerator to maintain their freshness. The udon noodles can be boiled and stored with a drizzle of neutral oil to prevent sticking for up to 3 days. When you’re ready to serve, simply heat a pan over high heat, add your prepped ingredients, toss in the noodles, and stir-fry everything together until heated through. This way, you’ll enjoy a delicious homemade dish after just a few minutes of cooking!
Expert Tips for Yaki Udon with Shrimp
- Perfectly Cooked Shrimp: Avoid overcooking the shrimp; they should turn just pink and remain tender for the best results in your Yaki Udon with Shrimp.
- High Heat Sizzle: Keep your pan hot throughout the cooking process; this helps achieve that desirable crispy texture on the noodles.
- Veggie Prep: If you’re adding other vegetables, remember to par-cook those requiring longer cooking times prior to adding them to the shrimp.
- Flavor Balance: Taste and adjust your sauce; a little extra soy sauce can enhance the umami flavor, but avoid overpowering the dish.
- Stir Well: When adding the sauce, ensure to toss everything thoroughly to coat the noodles evenly and enhance flavor distribution.
Yaki Udon with Shrimp Variations
Feel free to explore delightful twists on your Yaki Udon that elevate flavors and fit your tastes perfectly!
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Vegetarian: Swap shrimp for tofu and use vegetarian oyster sauce for a hearty plant-based option. This version holds its own with incredible flavor!
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Extra Veggies: Add bell peppers, snap peas, or bok choy for a vibrant mix. Fresh vegetables bring color and crunch to every bite.
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Spicy Kick: Sprinkle in red chili flakes or a dash of sriracha for an added heat level. This will wake up your taste buds and give the dish an exciting zing!
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Noodle Options: Try using rice noodles or buckwheat soba for a different texture. Each noodle type offers a new way to enjoy nostalgic flavors.
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Asian Influences: Incorporate sesame seeds, edamame, or even a splash of coconut aminos for a unique flavor twist that resonates with Asian culinary traditions.
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Savory Toppings: Top with fried garlic or shallots for an aromatic crunch that’ll have everyone asking for your secret! This simple addition makes a remarkable difference.
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Citrusy Brightness: A squeeze of lime juice over your finished dish brightens the overall flavor profile beautifully! It offers a refreshing contrast to the rich umami.
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Umami Boost: Consider adding a splash of fish sauce or mushrooms if you want that extra depth of flavor. Subtle changes can transform your Yaki Udon into something extraordinarily delicious!
Yaki Udon with Shrimp Recipe FAQs
What type of udon noodles should I use?
Absolutely! For the best texture, traditional udon noodles are recommended as they provide that chewy base that makes this dish so satisfying. If you’re in a pinch, you can substitute them with rice noodles or soba noodles, but the flavor and texture will vary a bit.
How should I store leftover Yaki Udon?
Leftover Yaki Udon with Shrimp can be stored in an airtight container in the refrigerator for up to 3 days. For the best quality, reheat in a pan over medium heat with a splash of water or broth to help retain the moisture and prevent it from drying out.
Can I freeze Yaki Udon?
Yes, you can! To freeze your Yaki Udon with Shrimp, portion it into airtight containers or freezer bags, removing as much air as possible to prevent freezer burn. It can be kept frozen for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat on the stove, adding a tad bit of water or sauce to bring the noodles back to life.
What should I do if my shrimp are overcooked?
If your shrimp turn out rubbery, don’t fret! This can happen if they are overcooked. For future attempts, remember to cook shrimp just until they turn pink and opaque—usually about 2-3 minutes. If they seem too tough, consider adding them later in the cooking process or using slightly lower heat to control the cooking time better.
Can I make Yaki Udon with Shrimp gluten-free?
Absolutely! To make this dish gluten-free, simply swap regular soy sauce with tamari, which is a gluten-free alternative. Additionally, make sure to choose gluten-free udon noodles, as some varieties contain wheat. Enjoying this flavorful dish without gluten is both simple and delightful!
Are there any pet dietary considerations for this dish?
Yes! While Yaki Udon with Shrimp is delicious for humans, it’s important to note that onions and garlic can be toxic to pets, particularly dogs and cats. Always keep your furry friends away from any leftovers containing these ingredients to ensure their safety.
Savor Easy Yaki Udon with Shrimp in Just 20 Minutes
Ingredients
Equipment
Method
- Boil the udon noodles based on the package instructions. Once done, drain, rinse with cold water, and drizzle lightly with neutral oil to prevent sticking. Set aside.
- Heat 1 tablespoon of oil in a large pan over high heat. Add minced garlic and quickly sauté for about 1 minute, until fragrant.
- Toss in sliced onions and matchstick-cut carrots. Stir-fry for 2-3 minutes until they’re tender but still vibrant, then season lightly with salt and pepper before removing them from the pan.
- In the same pan, add another 2 tablespoons of oil, then throw in the shrimp. Season with soy sauce and a pinch of salt, cooking until the shrimp turn pink and opaque, about 2-3 minutes.
- Gently add the udon noodles to the pan, stirring continuously to help them crisp up slightly and absorb the flavors.
- Pour your prepared sauce over the noodles, then add the sautéed vegetables back into the pan. Toss everything together until well blended and heated through.
- Turn off the heat, then sprinkle chopped spring onion on top before serving.
