Description
This Savory Yaki Udon with Shrimp is a quick and flavorful Japanese stir-fried noodle dish, ready in just 20 minutes. Featuring tender udon noodles, succulent shrimp, and fresh vegetables sautéed in a rich, umami-packed sauce, it’s perfect for a weeknight meal or a satisfying lunch.
Ingredients
Scale
Main Ingredients
- 400 g Udon Noodles (vacuum-packed)
- 100 g Shrimp (peeled and deveined; can substitute with chicken or tofu)
- 2 cloves Garlic (minced; can substitute with garlic powder)
- 1 medium Yellow Onion (sliced; can substitute with shallots)
- 100 g White Mushrooms (sliced; shiitake or button mushrooms as alternatives)
- 1 medium Carrot (spiralized or sliced; bell peppers as alternatives)
- 2 stalks Spring Onion (green tops only, for garnish)
Sauces and Oils
- 1 tbsp Neutral Oil (vegetable or canola oil)
- 3 tbsp Soy Sauce (regular or tamari for gluten-free)
- 2 tbsp Oyster Sauce (or mushroom sauce for vegetarian option)
- 1 tbsp Dark Soy Sauce
- 1 tbsp Rice Vinegar (or apple cider vinegar as substitute)
- 1 tbsp Brown Sugar (or honey/maple syrup)
- 1 tbsp Toasted Sesame Oil (or olive oil as needed)
Seasonings
- Salt (to taste)
- Freshly Crushed Black Pepper (to taste; or ground black pepper)
Instructions
- Cook Udon Noodles: Bring a pot of water to a boil and cook the udon noodles according to package instructions, usually about 3-4 minutes. Once cooked, drain the noodles and rinse with cold water to stop cooking and remove excess starch. Drizzle with a small amount of neutral oil to prevent sticking and set aside.
- Sauté Aromatics: Heat 1 tablespoon of neutral oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn the garlic.
- Cook Vegetables: Add sliced mushrooms, yellow onion, and carrots to the pan. Stir-fry for 2-3 minutes until the vegetables become tender but still crisp. Season lightly with salt and freshly ground black pepper. Remove vegetables from pan and set aside on a plate.
- Cook Shrimp: In the same pan, add 2 tablespoons of neutral oil and heat over medium-high until shimmering. Add the shrimp along with 3 tablespoons of soy sauce and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and are cooked through.
- Fry Udon Noodles: Add the prepared udon noodles to the pan with the shrimp. Stir-fry over high heat for about 2-3 minutes, allowing the noodles to slightly crisp and absorb the flavors.
- Add Sauce: Pour the prepared sauce mixture—comprising oyster sauce, dark soy sauce, rice vinegar, and brown sugar—over the noodles and shrimp. Mix thoroughly to ensure every noodle is evenly coated with the sauce.
- Combine Vegetables: Return the sautéed vegetable mixture to the pan. Stir everything together gently to combine the flavors and heat through. Remove the pan from heat.
- Serve: Plate the Yaki Udon hot and garnish with the green tops of the spring onions. Serve immediately and enjoy your savory stir-fried noodle dish!
Notes
- Use vacuum-packed udon noodles for the best texture; fresh noodles work well too.
- For a vegetarian version, substitute shrimp with tofu and use mushroom sauce instead of oyster sauce.
- Adjust soy sauce quantities to taste, especially if using tamari or low-sodium versions.
- Feel free to swap carrots for sliced bell peppers for a different vegetable twist.
- To prevent noodles from sticking, rinse them well after boiling and drizzle with oil.
- If you prefer less sweetness, reduce the brown sugar or substitute with honey or maple syrup.
- For a gluten-free dish, ensure soy sauce and oyster sauce are gluten-free alternatives.
