Quick Shrimp Yaki Udon: A Weeknight Comfort Bowl (Print Version)
Whip up a quick Shrimp Yaki Udon for a comforting weeknight meal! This flavorful stir-fry with chewy udon noodles and succulent shrimp comes together fast.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Pescatarian
# Ingredients:
→ Noodles & Protein
01 -
1 lb fresh or frozen udon noodles
02 -
1 lb large shrimp, raw, peeled, and deveined
→ Flavorful Sauce
03 -
2 tbsp low-sodium soy sauce
04 -
2 tbsp mirin
05 -
1 tbsp oyster sauce
06 -
1 tsp sesame oil
07 -
1 tsp sugar (optional, balances flavors)
→ Fresh Veggies
08 -
2 tbsp cooking oil (vegetable or canola)
09 -
4 cloves garlic, minced
10 -
3 cups shredded cabbage
11 -
1 large carrot, julienned
→ Garnish & Finishing Touches
12 -
3 green onions, chopped
13 -
1 tbsp toasted sesame seeds
# Instructions:
01 -
This is where I always tell myself, 'Mise en place, Elena, mise en place!' Honestly, it makes all the difference for a stir-fry. Get all your veggies chopped, your shrimp ready, and your sauce whisked together. I once skipped this step, thinking I could wing it, and let's just say my kitchen turned into a chaotic scramble trying to chop cabbage while shrimp was already sizzling. Don't be like me that day!
02 -
Boil your udon noodles according to package directions. For fresh or frozen, this is usually just a few minutes. The key here is to not overcook them; we want them chewy, not mushy! I always taste a noodle before draining. Remember my 'udon pond' story? Drain them really well, hon, and maybe even give them a quick rinse with cold water to stop the cooking and prevent sticking. That’s a lesson learned the hard way.
03 -
Heat a tablespoon of oil in a large wok or skillet over medium-high heat. Add your minced garlic and stir-fry until fragrant, about 30 seconds. Oh, that smell! It always makes my stomach rumble. Then, toss in your shrimp. Stir-fry for just 1-2 minutes until they turn pink and opaque. Don't overcook them, or they'll get rubbery—a mistake I've made too many times! Get them out of the pan and set aside.
04 -
Add another splash of oil to the hot pan if needed. Throw in your shredded cabbage and julienned carrots. Stir-fry for about 3-4 minutes, until they start to soften but still have a bit of crunch. I love hearing that sizzle! This is where you can really feel the dish coming alive. If you like, you can add other quick-cooking veggies here too, like bell peppers or snap peas. I've experimented a lot!
05 -
Add the cooked udon noodles back into the pan with the vegetables. Pour in your whisked sauce mixture (soy sauce, mirin, oyster sauce, and sesame oil). Toss everything together vigorously, making sure all the noodles and veggies are coated in that glorious sauce. This step is a bit of a workout, honestly, but it's worth it! You want every strand of udon to be glistening and flavorful.
06 -
Finally, add the cooked shrimp back into the pan and toss briefly to warm through. Stir in most of your chopped green onions. Give it a final taste test—this is your moment to adjust! Sometimes I add a dash more soy sauce, sometimes a sprinkle of chili flakes. Serve immediately, garnished with the remaining green onions and toasted sesame seeds. The aroma is just incredible, and that first bite of chewy noodles and succulent shrimp? Pure happiness!
# Notes:
01 -
Prep all your ingredients (mise en place!) before you start cooking; stir-fries move fast!
02 -
This Shrimp Yaki Udon holds up well in the fridge for up to 3 days in an airtight container.
03 -
No shrimp? Chicken breast or firm tofu make great substitutes—I've tried both!
04 -
Serve with a light cucumber salad or a simple miso soup for a complete meal.
# Equipment Needed:
01 -
Large wok or skillet
02 -
cutting board
03 -
sharp knife
04 -
whisk
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 12-18g
Total Carbohydrate: 50-60g
Protein: 30-35g