Yaki Udon with Shrimp

This Yaki Udon with shrimp recipe brings the vibrant flavors of Japanese stir-fried noodles right to your kitchen. It’s a quick and satisfying meal where chewy udon noodles meet tender shrimp and crisp vegetables all tossed in a savory sauce that wakes up your taste buds.

I first tried this recipe when craving a restaurantquality noodle dish at home, and now it’s a regular on my dinner rotation because it never disappoints.

Ingredients

• Udon noodles: these thick, soft noodles provide the base with their chewy texture, choose fresh or quality frozen for best results
• Shrimp: peeled and deveined for ease fresh or thawed frozen shrimp works well to keep the dish light and proteinrich
• Bell peppers: add sweetness and crunch, look for bright, firm peppers with vivid color
• Carrots: julienned for a hint of earthiness and color contrast, fresh carrots with a firm snap are ideal
• Broccoli florets: give a fresh green bite packed with nutrients, select tight, deep green florets without yellowing
• Green onions: chopped for a mild onion flavor and a pop of green freshness on top
• Garlic: minced adds pungency and depth, fresh garlic cloves deliver the best aroma and taste
• Soy sauce: brings savory umami and saltiness, opt for a naturally brewed soy sauce for complexity
• Oyster sauce: adds a slight sweetness and extra savoriness that complements the soy sauce
• Sesame oil: has a nutty aroma that brightens the flavors, toasted sesame oil is preferred here
• Vegetable oil: used for stirfrying because of its neutral taste and high smoke point
• Salt and pepper: to taste to balance all the flavors

Instructions

Cook the Noodles:

Bring a large pot of water to a boil. Add udon noodles and cook according to the package, usually 3 to 5 minutes. Drain and rinse under cold water to stop cooking and remove excess starch to keep noodles from sticking. Set aside.

Prepare Your Ingredients:

While noodles cook, chop bell peppers, julienned carrots, broccoli florets, green onions, and mince garlic. Peel and devein shrimp. Having everything ready makes the stirfry go smoothly.

Heat the Pan:

Warm a large wok or skillet over mediumhigh heat. Add one tablespoon of vegetable oil and heat until it shimmers but doesn’t smoke. This ensures a good sear without burning.

Sauté the Shrimp:

Add shrimp to the hot pan. Cook for about two to three minutes, stirring occasionally, until shrimp turn pink and opaque. Remove shrimp from the pan and set aside to avoid overcooking.

Add More Veggies:

Add another tablespoon of vegetable oil to the pan if needed. Toss in garlic, bell peppers, carrots, and broccoli. Stirfry for about three to four minutes until vegetables are tendercrisp, maintaining bright colors and a bit of crunch.

Combine Everything:

Return shrimp and drained udon noodles to the pan. Pour in soy sauce, oyster sauce, and sesame oil. Use tongs to toss everything well so the noodles are evenly coated in the glossy sauce and all ingredients are thoroughly mixed.

Final Touch:

Stir in chopped green onions. Season with salt and pepper to taste. Give everything one last toss to combine flavors. Turn off the heat.

Serve and Enjoy:

Divide the Yaki Udon with shrimp between bowls. For an extra burst of freshness, scatter additional green onions on top. Best enjoyed while hot.

Sesame oil is my favorite ingredient here. Its nutty aroma instantly transforms simple noodles into something aromatic and special. One of the best memories I have with this dish was making it for a shy teenager who loved noodles but never tried sushi or other Japanese foods. It was their first step into loving Japanese flavors.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave with a splash of water or extra soy sauce to revive moisture.

Ingredient Substitutions

Shrimp can be swapped for chicken, tofu, or thinly sliced beef for different protein options. Use tamari or coconut aminos instead of soy sauce for a gluten free version. Vegetables are flexible snap peas, mushrooms, or baby corn work really well too.

Serving Suggestions

Serve with a side of pickled ginger or simple miso soup for a fuller Japanese inspired meal. Top with toasted sesame seeds or a drizzle of chili oil if you like a little heat. Pair with a cold glass of green tea or sake for an authentic touch.

This Yaki Udon with shrimp is a quick flavorful weeknight meal that showcases tender shrimp and crisp vegetables. Enjoy it hot for the best texture.

Common Questions About Recipes

→ What type of noodles works best for Yaki Udon?

Soft, chewy udon noodles are ideal as they hold up well to stir-frying and absorb the sauce while maintaining their texture.

→ Can I use frozen shrimp for this dish?

Yes, peeled and deveined frozen shrimp work well; just thaw them completely before cooking to ensure even sautéing.

→ How do I keep the vegetables crisp in stir-fry?

Stir-fry the vegetables quickly over high heat, allowing them to remain tender-crisp and retain vibrant colors.

→ What sauces contribute to the flavor profile here?

A combination of soy sauce, oyster sauce, and sesame oil creates a deep, savory richness that defines the dish.

→ Is it necessary to rinse the noodles after boiling?

Yes, rinsing under cold water stops the cooking process and prevents the noodles from becoming mushy during stir-frying.