Description
A quick and delicious Yaki Udon recipe featuring stir-fried udon noodles with succulent shrimp and fresh vegetables, tossed in a flavorful soy-based sauce with hints of sesame and oyster sauce. Perfect for a satisfying weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 pack (200g) udon noodles, preferably vacuum-packed
- 2 tablespoons neutral oil (e.g., vegetable or canola oil)
- 8–10 shrimp (approx. 100g), peeled and deveined
- 1 garlic clove, minced
- 1 yellow onion, sliced
- 8 white mushrooms, sliced (approx. 120g)
- 1 carrot, cut matchstick-style
- 1 spring onion, green and white parts separated and chopped
- 1 tablespoon regular soy sauce
- Pinch of salt and pepper
Sauce Ingredients
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (not regular soy sauce)
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ⅓ teaspoon freshly crushed black pepper
- 2 teaspoons toasted sesame oil
- Pinch of salt
Instructions
- Cook Udon Noodles: Boil the udon noodles according to the package instructions until tender. Drain and rinse them under cold water to stop the cooking process. Drizzle with a little neutral oil to prevent sticking and set aside.
- Prepare Vegetables: Heat 1 tablespoon of neutral oil in a pan. Toast the minced garlic for about 1 minute on medium-high heat until fragrant. Add the sliced mushrooms and stir-fry on high heat until cooked through. Add the sliced onions, white part of the spring onions, and matchstick-cut carrots. Stir-fry the vegetables for 2-3 minutes until they start to soften. Season with a pinch of salt and pepper, then remove the vegetables from the pan and set aside.
- Cook Shrimp: In the same pan, add an additional 1 tablespoon of oil and increase the heat. Add the shrimp, seasoning them with soy sauce and a pinch of salt. Cook the shrimp until they turn pink and are cooked through, stirring frequently.
- Fry Udon Noodles: Add the prepared udon noodles to the pan with the shrimp. Stir-fry on high heat, continuously stirring so that the noodles get slightly crispy and heated evenly.
- Add Sauce: Pour the prepared sauce (a mix of oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, sesame oil, and salt) over the noodles and shrimp. Stir well to coat everything evenly.
- Toss in Vegetables: Return the cooked vegetables to the pan, tossing them with the noodles and shrimp to combine flavors thoroughly.
- Finish and Garnish: Turn off the heat and sprinkle the chopped green parts of the spring onion over the dish as garnish.
- Serve: Transfer the yaki udon with shrimp to a plate and enjoy immediately while hot.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Using dark soy sauce adds depth and color; do not replace it with regular soy sauce.
- Feel free to add other vegetables like bell peppers or snap peas for extra crunch and color.
- To enhance the flavor, you can add a splash of mirin or sake to the sauce if desired.
Keywords: Yaki Udon, Shrimp Udon, Stir-Fried Noodles, Japanese Noodles, Quick Dinner, Easy Stir-Fry