There’s a certain comfort that comes from a warm bowl of noodles, isn’t there? The moment I hear the delightful sizzle of shrimp hitting the skillet, I know I’m in for a treat. Yaki Udon with shrimp is my go-to dish when I crave something quick yet hearty, effortlessly bringing a taste of Japan into my kitchen. With thick, chewy udon noodles, vibrant vegetables, and that signature savory sauce, this dish wraps you in warmth with every single bite.
I stumbled upon this recipe on a particularly busy weeknight, and the best part? It’s ready in just 20 minutes! Perfect for juggling those hectic evenings, it transforms simple ingredients into a culinary experience that satisfies your cravings without the fast-food guilt. So, if you’re looking to elevate your weeknight dinners or just want a simple dish that never fails to impress, let’s dive into making this irresistible shrimp yaki udon stir-fry!
Why is Yaki Udon with Shrimp a Must-Try?
Simplicity and Speed: This recipe is a breeze to prepare, taking just 20 minutes from start to finish—perfect for busy evenings.
Rich umami flavors: The combination of soy sauce and oyster sauce delivers a savory depth that elevates the dish.
Fresh Ingredients: Say goodbye to takeout! Fresh veggies and shrimp make this dish not just delicious but also healthy.
Versatility at Its Best: Customize it with your favorite protein or add extra veggies like bell peppers for a colorful twist.
Comforting Texture: Enjoy the chewy udon noodles enveloped in a glossy sauce, creating a delightful comforting experience.
Crowd-Pleasing Appeal: Serve this dish at your next gathering, and watch it disappear—everyone will want seconds!
Yaki Udon with Shrimp Ingredients
Discover how easy it is to create this delicious Yaki Udon with shrimp at home!
For the Noodles
- Udon Noodles – The star of the dish; use vacuum-packed for the best texture.
For the Sauce
- Soy Sauce – Adds a salty depth; use regular soy sauce for the best flavor.
- Oyster Sauce – Brings richness and sweetness; can be substituted with soy sauce for a vegetarian option.
- Dark Soy Sauce – Provides a rich color and flavor; avoid regular soy sauce as it’s lighter.
- Rice Vinegar – Balances the flavors with a touch of brightness; apple cider vinegar works as a substitute.
- Brown Sugar – Adds a hint of sweetness; white sugar can be used in a pinch.
For the Stir-Fry
- Neutral Oil – A necessary cooking medium; vegetable or canola oil can substitute.
- Shrimp – The protein hero; fresh or thawed frozen shrimp work great.
- Garlic – Offers an aromatic kick; mince for a stronger effect.
- Yellow Onion – Introduces sweetness and texture; scallions or shallots can be used as alternatives.
- White Mushrooms – Contributes umami richness; shiitake or other mushrooms can be swapped in.
- Carrot – Adds crunch and natural sweetness; cut into matchsticks for even cooking.
- Spring Onion – Brings freshness; use both green and white parts, chopped separately.
- Freshly Crushed Black Pepper – Adds spice; adjust based on personal heat preference.
- Toasted Sesame Oil – Essential for an authentic taste; gives a nutty flavor.
Seasonings
- Salt and Pepper – Simple essentials; adjust to taste for a well-seasoned dish.
With this ingredient lineup, you’ll be well on your way to creating a lovely Yaki Udon with shrimp that brings comfort right to your table. Happy cooking!
How to Make Yaki Udon with Shrimp
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Prepare Noodles: Boil the udon noodles according to the package instructions. Drain them and rinse with cold water to stop the cooking process; toss them with a drizzle of oil and set aside.
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Sauté Vegetables: In a heated pan, add 1 tablespoon of neutral oil. Sauté minced garlic until fragrant, then introduce white mushrooms, yellow onion, and carrot. Cook for 2-3 minutes until softened, seasoning them lightly with salt and pepper.
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Cook Shrimp: In the same pan, heat another 2 tablespoons of oil. Add the shrimp and pour in the soy sauce, cooking until the shrimp turns pink and opaque, about 3-4 minutes.
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Stir-Fry Noodles: Add the prepared udon noodles to the pan, frying over high heat while continually stirring, allowing them to get crisp edges and heated through.
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Combine Ingredients: Pour the blended sauce over the noodles, tossing them with the sautéed vegetables until everything is well-coated and evenly mixed.
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Garnish and Serve: Turn off the heat, sprinkle with fresh spring onions, plate your delicious stir-fry, and enjoy every comforting mouthful!
Optional: Garnish with sesame seeds for an added crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Yaki Udon with Shrimp are perfect for meal prep enthusiasts! You can prepare the udon noodles and chop all your vegetables (garlic, onion, carrot, and mushrooms) up to 24 hours in advance. Simply store the noodles in an airtight container, lightly drizzled with oil to prevent sticking, and refrigerate the prepped veggies together. As for the shrimp, it can be marinated with soy sauce and kept in the fridge for up to 3 days. When you’re ready to serve, just sauté the veggies, cook the marinated shrimp until pink, stir in the noodles, and toss with the sauce. You’ll have an incredible meal that tastes just as fresh as if you made it on the spot!
Expert Tips for Yaki Udon with Shrimp
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Pan Control: Avoid overcrowding the pan when cooking shrimp; this ensures they cook evenly, maintaining tender juiciness.
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Noodle Prep: Always toss boiled udon noodles in oil before adding to the pan. This prevents clumping and helps achieve that perfect stir-fried texture.
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Freshness Matters: Use fresh, vibrant vegetables for the best flavor and nutrition; wilted or overcooked veggies can dull the dish.
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Adjust the Heat: If you love spice, feel free to sprinkle in some chili flakes or sauce; just remember to start small for controlled heat levels.
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Flavor Depth: For even richer flavors, consider adding a splash of toasted sesame oil at the end of cooking; it enhances the overall umami of your Yaki Udon.
What to Serve with Yaki Udon with Shrimp?
Looking to enhance your dining experience? Pair these flavors with delightful side dishes that complement the comfort of your Yaki Udon.
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Crispy Tempura Vegetables: Lightly battered and fried, these veggies add a crunchy contrast to the soft udon, providing a satisfying texture balance. Serve them with a dipping sauce for an extra flavor punch.
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Miso Soup: This warm, savory broth filled with tofu and seaweed brings a light yet nourishing balance, making for a comforting start to your meal. The umami from the miso complements the rich flavors of the stir-fried noodles.
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Asian Cucumber Salad: Refreshing and tangy, this salad with soy sauce and sesame dressing offers a crisp and light counterpart to the heartiness of Yaki Udon. It cleanses the palate beautifully.
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Edamame Beans: A healthy, protein-packed side, these lightly salted beans are best enjoyed warm. They’re delightful finger food and an energizing complement to a hearty meal.
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Sesame Ginger Dressing Salad: A mixture of mixed greens and carrots drizzled with a zesty sesame ginger dressing adds a refreshing crunch. The brightness of the dressing brightens up the savory udon dish.
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Green Tea: A perfect drink to accompany your meal, green tea offers a subtly earthy flavor that refreshes and complements the umami notes found in your Yaki Udon.
Bringing together these sides creates a memorable meal that feels like a visit to your favorite Japanese restaurant or a comforting night in!
Yaki Udon with Shrimp Variations
Get ready to put your spin on this comforting bowl of noodles with exciting twists that tickle your taste buds!
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Vegetarian Delight: Swap shrimp for crispy tofu or tempeh for a plant-based version that’s just as filling.
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Extra Veggies: Load up with color by adding vibrant veggies like bell peppers, spinach, or green beans for more nutrients and crunch. They add natural sweetness and elevate your dish.
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Spicy Kick: Mix in sliced jalapeños or a splash of sriracha for a fiery kick that ignites your palate. Adjust to your heat preference!
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Noodle Alternatives: Use rice noodles or soba noodles to shake up the texture while keeping the flavor profile intact. Both options offer a unique twist to classic yaki udon.
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Coconut Cream Sauce: Replace oyster sauce with coconut cream for a rich, tropical flavor that adds a creamy depth, perfect for a beachy vibe.
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Peanut Butter Glaze: Stir in a spoonful of peanut butter to your sauce for a nutty richness that pairs beautifully with shrimp, making your dish satisfyingly decadent.
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Zesty Chenille: Add some zesty lemon or lime juice for a citrusy brightness that perfectly balances the savory depth of soy sauce.
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Umami Boost: Incorporate a splash of fish sauce or mushroom soy sauce for an extra layer of umami that makes every bite bursting with flavor.
How to Store and Freeze Yaki Udon
Fridge: Store any leftover Yaki Udon in an airtight container for up to 2 days. Reheat in a skillet over medium heat, adding a splash of water to prevent the noodles from drying out.
Freezer: If you have extra portions, you can freeze Yaki Udon for up to 2 months. Place in a freezer-safe container, making sure to leave some space for expansion.
Reheating: When ready to eat, thaw overnight in the fridge before reheating. You can also reheat directly from frozen in a skillet with a bit of oil, stirring frequently until heated through.
Texture Reminder: To maintain the best texture, avoid reheating multiple times. Enjoy the delightful chewy noodles and vibrant veggies fresh!
Yaki Udon with Shrimp Recipe FAQs
What type of udon noodles should I use for Yaki Udon?
Absolutely! For the best texture, I recommend using vacuum-packed udon noodles, as they retain a wonderful chewiness. You can often find these at Asian grocery stores or online. If you use dried udon noodles, follow the package instructions to ensure they are cooked al dente.
How should I store leftover Yaki Udon?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, I suggest using a skillet over medium heat, adding a splash of water to keep the noodles from drying out while you stir until heated through.
Can I freeze Yaki Udon?
Certainly! You can freeze Yaki Udon in a freezer-safe container for up to 2 months. Make sure to leave a little space for expansion. When ready to enjoy, thaw it overnight in the fridge or reheat directly from frozen in a skillet with a bit of oil, stirring frequently.
What should I do if my vegetables become too soft during cooking?
Very! Overcooked vegetables can dull the dish’s overall flavor and texture. For best results, ensure you add the vegetables right after the garlic is fragrant and sauté them for only 2-3 minutes until they’re tender yet still crisp. If you’ve already overcooked them, consider adding a handful of fresh greens like spinach or bok choy at the end for a fresh contrast.
Are there any dietary concerns I should consider with this recipe?
Definitely! If you have shellfish allergies, you can substitute shrimp with chicken, tofu, or even tempeh for a vegetarian option. Make sure to verify the sauces are free from allergens, as some brands may include common allergens like soy or gluten. Always check the ingredient labels!
What if I want to add more flavor to my Yaki Udon?
Great question! For an extra depth of flavor, consider adding a splash of toasted sesame oil at the end of cooking. This will enhance the umami profile of the dish. You can also sprinkle in some chili flakes for a spicy kick—just remember to adjust the amount based on your heat preference.
Savory Yaki Udon with Shrimp in Just 20 Minutes!
Ingredients
Equipment
Method
- Boil the udon noodles according to the package instructions. Drain them and rinse with cold water to stop the cooking process; toss them with a drizzle of oil and set aside.
- In a heated pan, add 1 tablespoon of neutral oil. Sauté minced garlic until fragrant, then introduce white mushrooms, yellow onion, and carrot. Cook for 2-3 minutes until softened, seasoning them lightly with salt and pepper.
- In the same pan, heat another 2 tablespoons of oil. Add the shrimp and pour in the soy sauce, cooking until the shrimp turns pink and opaque, about 3-4 minutes.
- Add the prepared udon noodles to the pan, frying over high heat while continually stirring, allowing them to get crisp edges and heated through.
- Pour the blended sauce over the noodles, tossing them with the sautéed vegetables until everything is well-coated and evenly mixed.
- Turn off the heat, sprinkle with fresh spring onions, plate your delicious stir-fry, and enjoy every comforting mouthful!
