Go Back
–+ servings
Yaki Udon with Shrimp

Easy 20-Minute Yaki Udon with Shrimp for Cozy Nights

Enjoy a comforting bowl of Yaki Udon with shrimp in just 20 minutes, combining fresh ingredients for a delicious meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 400 g Udon Noodles Use vacuum-packed for the best texture.
  • 2 tbsp Neutral Oil Can substitute with canola or vegetable oil.
For the Protein
  • 400 g Shrimp Feel free to substitute with chicken or tofu.
For the Aromatics
  • 3 cloves Garlic Fresh minced garlic is essential.
  • 1 medium Yellow Onion Consider green onions for a milder flavor.
For the Vegetables
  • 200 g White Mushrooms Try shiitake or oyster mushrooms if preferred.
  • 1 medium Carrot Sliced into matchsticks for even cooking.
  • 2 stalks Spring Onion Use both green and white parts for garnishing.
For the Sauce
  • 3 tbsp Soy Sauce Regular soy sauce is ideal.
  • 2 tbsp Oyster Sauce Can be substituted with a vegetarian option.
  • 1 tbsp Dark Soy Sauce Enhances color and flavor.
  • 1 tbsp Rice Vinegar Substitute with apple cider vinegar if necessary.
  • 1 tbsp Brown Sugar White sugar can also be used if needed.
  • 1 tsp Crushed Black Pepper Adjust according to taste.
  • 1 tbsp Toasted Sesame Oil Provides nuttiness; can be omitted if unavailable.

Equipment

  • Large skillet or wok
  • Pot

Method
 

Cooking Steps
  1. Boil a pot of water, add udon noodles, and cook according to package instructions (5-7 minutes). Drain and rinse under cold water, then toss with neutral oil and set aside.
  2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add minced garlic and sauté for 1 minute until aromatic. Add sliced mushrooms and cook for 3-4 minutes until golden.
  3. Introduce chopped yellow onion and matchstick-cut carrots. Season with salt and pepper, stir-fry for 2-3 minutes until softened but crunchy. Set aside.
  4. In the same pan, add another 2 tablespoons of oil. Increase heat and add shrimp, cooking for 2-3 minutes until pink and opaque. Season with soy sauce and salt.
  5. Add cooked udon noodles back to the pan. Stir-fry for 2-3 minutes, allowing noodles to absorb flavors and become slightly crispy.
  6. Pour sauce mixture over noodles and shrimp, mix well, and add sautéed vegetables. Toss for another minute and garnish with spring onions before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 70gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For a flavor boost, consider adding a splash of cooking sake or a sprinkle of furikake before serving. Feel free to use seasonal vegetables like bok choy or snow peas for variation.

Tried this recipe?

Let us know how it was!