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Yaki Udon with Shrimp

Savory Yaki Udon with Shrimp in Just 20 Minutes!

Yaki Udon with Shrimp is a quick and comforting dish that combines chewy noodles, succulent shrimp, and crisp vegetables in a savory sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Udon Noodles vacuum-packed for best quality
For the Stir Fry
  • 1 tablespoon Neutral Oil vegetable or canola oil works well
  • 200 grams Shrimp fresh or frozen
  • 2 cloves Garlic (minced) opt for fresh garlic
  • 1 medium Yellow Onion (sliced) can substitute with red onion if desired
  • 100 grams White Mushrooms (sliced) button mushrooms make a suitable alternative
  • 1 medium Carrot (cut matchstick-style) feel free to swap with bell pepper
  • 2 stalks Spring Onion (chopped) utilize both green and white parts
For the Sauce
  • 3 tablespoons Soy Sauce regular soy sauce preferred
  • 2 tablespoons Oyster Sauce substitute with hoisin sauce for vegetarian option
  • 1 tablespoon Dark Soy Sauce don't use regular soy sauce as a substitute
  • 1 tablespoon Rice Vinegar apple cider vinegar can be swapped in
  • 1 tablespoon Brown Sugar granulated sugar works if you're out of brown
  • 1 teaspoon Crushed Black Pepper adjust according to your spice preference
  • 1 tablespoon Toasted Sesame Oil regular sesame oil can be used if needed
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • large skillet or wok
  • Pot

Method
 

Step-by-Step Instructions
  1. Boil the Udon Noodles: Boil a pot of water, add udon noodles, and cook according to package instructions (4-6 minutes). Drain and rinse under cold water. Toss with neutral oil to prevent sticking.
  2. Sauté the Aromatics: Heat 1 tablespoon of neutral oil in a skillet, add minced garlic, and sauté for about 1 minute. Then add sliced white mushrooms and cook for 3-4 minutes.
  3. Cook the Vegetables: Add sliced yellow onion and matchstick-cut carrots, stir-fry for 2-3 minutes. Season with salt and pepper, then remove from pan.
  4. Fry the Shrimp: In the same pan, heat 2 tablespoons of oil, add shrimp, cooking until they turn pink (2-3 minutes). Drizzle with soy sauce and a pinch of salt.
  5. Combine Noodles and Shrimp: Add cooked udon noodles back to the pan, stir-fry for 3-4 minutes until everything is well combined.
  6. Mix in the Sauce: Pour the sauce mixture over the noodles and shrimp, toss for another 2 minutes until evenly coated.
  7. Finish and Garnish: Remove from heat, sprinkle with chopped spring onions, and serve hot.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 68gProtein: 25gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 1300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 50IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Enjoy the warmth that a homemade dish can bring to your dining table.

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