Yaki Udon with Shrimp Recipe

If you’ve ever craved a quick yet incredibly satisfying noodle dish, you’re going to love this Yaki Udon with Shrimp Recipe. It’s one of those meals that feels fancy enough for a weekend dinner but comes together fast enough to throw on a busy weeknight. What really sets it apart is the chewy, tender udon noodles paired with juicy shrimp and crisp veggies all coated in a savory, slightly sweet sauce that hits all the right notes.

I’ve made this dish more times than I can count because it’s forgiving and so easy to customize. Whether you’re cooking for one or hosting friends, this recipe is a dependable go-to when you want big flavors without a ton of fuss. Plus, the combination of fresh shrimp and earthy mushrooms with that luscious sauce always feels like a little celebration in a bowl.

Ingredients You’ll Need

Every ingredient in this Yaki Udon with Shrimp Recipe plays a part in balancing textures and flavors. I recommend using vacuum-packed udon noodles if you can find them—they save time and have that perfect chewiness. Fresh shrimp is key, but frozen works fine as long as you thaw it well. Here’s what to gather:

• Udon noodles: I like vacuum-packed for freshness and ease, but frozen or fresh udon works too.
• Neutral oil: Something like canola or vegetable oil lets the other flavors shine without overpowering.
• Shrimp: Fresh is great, but thawed frozen shrimp works in a pinch—just be sure to pat dry for a good sear.
• Garlic: Minced fresh garlic adds that punch of aroma every stir-fry needs.
• Yellow onion: Thinly sliced for a mild sweetness that softens nicely with cooking.
• White mushrooms: Sliced button or cremini mushrooms give some earthy depth.
• Carrot: Cut matchstick-style for crunch and color contrast.
• Spring onion (scallion): Separate green and white parts for cooking and garnish.
• Soy sauce: Regular soy sauce for saltiness; crucial for that umami punch.
• Salt and pepper: To taste, enhancing all the natural flavors.
• Oyster sauce: Adds a rich, slightly sweet savoriness that makes this dish stand out.
• Dark soy sauce: Use the dark variety for deeper color and a slightly sweeter taste—not regular soy.
• Rice vinegar: Just a splash for brightness and balance.
• Brown sugar: Gives the sauce a nice caramelized notes without being overly sweet.
• Freshly crushed black pepper: Adds a little heat and complexity.
• Toasted sesame oil: For finishing with a nutty aroma that’s irresistible.

Variations

I love tweaking this Yaki Udon with Shrimp Recipe depending on what’s in my fridge or my mood. It’s totally flexible—feel free to make it your own!

• Vegetarian option: Swap shrimp for firm tofu or tempeh and skip oyster sauce or replace it with mushroom sauce. I tried this once and it was surprisingly hearty!
• Shrimp substitute: If you’re not a fan of shrimp, chicken breast or thinly sliced beef work beautifully too.
• Veggie boost: Add bell peppers, snap peas, or baby corn for extra crunch and color. I often toss in whatever seasonal vegetables I have for a fresher taste.
• Spicy kick: Add a teaspoon of chili garlic sauce or crushed red pepper flakes for a spicy twist that wakes up your taste buds.
• Gluten-free: Use gluten-free soy sauce and substitute udon for rice noodles to keep it allergy-friendly.

How to Make Yaki Udon with Shrimp Recipe

Step 1: Cook and Prepare the Udon Noodles

Start by boiling the udon noodles according to the package instructions—usually, just a few minutes in boiling water. Once cooked, drain them and rinse under cold water to stop the cooking and prevent sticking. A little tip I picked up: drizzle a tiny bit of oil on the noodles once drained, then gently toss—they’ll stay nicely separated when you stir-fry later.

Step 2: Stir-fry the Vegetables

Heat a tablespoon of oil in your pan over high heat. Toss in the minced garlic and toast it just until fragrant—about 30 seconds to 1 minute—don’t let it burn! Then add the mushrooms and stir-fry until they release their juices and start to brown. Next, add the sliced onions, the white parts of the spring onions, and matchstick carrots. Stir everything for 2-3 minutes until veggies soften slightly but still hold some crunch. Season with a pinch of salt and pepper, then transfer these veggies to a plate to keep warm.

Step 3: Cook the Shrimp

In the same pan (no need to wash!), add another tablespoon or two of oil and heat it up. Place the shrimp in the pan in a single layer and let them sizzle for a few seconds before stirring. Pour in a splash of soy sauce and a pinch of salt. Cook shrimp until they turn pink and opaque—this usually takes about 2-3 minutes depending on size. Be careful not to overcook; shrimp can go rubbery fast.

Step 4: Fry the Udon Noodles and Combine

With the shrimp cooked, add your prepared udon noodles into the pan. Keep the heat high and stir continuously to prevent sticking, until the noodles start to get a little crisp around the edges—this adds lovely texture. Now pour the sauce you’ve mixed (oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, sesame oil, and salt) over everything. Toss to coat all the noodles, shrimp, and veggies evenly.

Step 5: Finish and Garnish

Finally, return the cooked veggies to the pan, give everything one last toss, and turn off the heat. Sprinkle the green parts of the spring onions on top for a fresh pop of flavor and color. Plate your Yaki Udon with Shrimp immediately to enjoy it at its best!

How to Serve Yaki Udon with Shrimp Recipe

Garnishes

I love topping this dish with extra spring onions and a sprinkle of toasted sesame seeds for that nutty crunch. Sometimes, I add a drizzle of sriracha or a few flakes of chili for a bit of heat. A wedge of lime on the side also works wonders to brighten it all up.

Side Dishes

Some lightly pickled cucumbers or a simple seaweed salad make excellent refreshing sides. If you’re feeling indulgent, a small bowl of miso soup pairs beautifully and rounds out the meal.

Creative Ways to Present

For a special occasion, I’ve served this Yaki Udon with Shrimp Recipe in individual mini cast iron skillets. It keeps things warm at the table and looks super inviting. Wrapping a few noodles around pretty chopsticks artfully on the plate also makes for great presentation when you want to impress without fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and try to eat them within 2 days. Because the noodles absorb sauce and can get softer over time, I recommend reheating gently to keep that lovely texture intact.

Freezing

While I have frozen leftovers before, I noticed the shrimp texture changes slightly, and noodles sometimes get mushy. If you plan to freeze, try separating shrimp and noodles if possible, then combine after thawing for better results.

Reheating

To reheat, I lightly oil a pan and stir-fry the leftovers over medium heat just until warmed through. This helps revive the slight crispiness in the noodles. Avoid microwaving if you can—it tends to make the noodles soggy.

FAQs

Final Thoughts

I can’t recommend this Yaki Udon with Shrimp Recipe enough—it’s been one of my kitchen staples for good reason. It’s incredibly adaptable, quick to pull together, and satisfying on so many levels. Whenever I make it, I’m reminded how simple ingredients combined thoughtfully can become a standout meal. Give it a try—you just might find your new favorite noodle dish right here.

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