Yaki Udon with Shrimps Recipe
If you love quick, flavorful Asian meals, this Yaki Udon with Shrimps Recipe is perfect. It’s stir-fried, savory and packed with shrimp, vegetables and udon noodles.
Ingredients
- 200 g udon noodles fresh or pre-cooked
- 200 g shrimp peeled and deveined
- 1 small carrot thinly sliced
- 1/2 bell pepper thinly sliced
- 1/2 cup cabbage shredded
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon mirin or rice wine
- 1 tablespoon vegetable oil
- 1/2 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 green onion chopped for garnish
- Optional: sesame seeds for garnish
Instructions
Prep Noodles
- If using fresh udon noodles, rinse under warm water. Set aside.
Heat Oil
- In a wok or large skillet, heat vegetable oil over medium-high heat.
Cook Shrimp
- Add shrimp and black pepper. Stir-fry 2–3 minutes until pink and cooked through. Remove and set aside.
Sauté Vegetables
- Add garlic, carrot, bell pepper, and cabbage. Stir-fry 3–4 minutes until slightly tender but still crisp.
Add Noodles
- Add udon noodles to the wok and stir to combine with vegetables.
Add Sauce
- Mix soy sauce, oyster sauce and mirin in a small bowl. Pour over noodles and vegetables.
Stir-Fry
- Toss everything together over high heat 2–3 minutes until evenly coated and heated through.
Return Shrimp
- Add cooked shrimp back to the wok. Mix gently to combine.
Finish
- Drizzle sesame oil over noodles and give a final toss.
Serve
- Serve hot, garnished with chopped green onions and sesame seeds.
Notes
- Use pre-cooked shrimp for faster cooking
- Add mushrooms, snow peas, or broccoli for variety
- Substitute chicken, tofu, or beef instead of shrimp
- Add a dash of chili paste for a spicy version
- Use tamari for gluten-free option
- Serve immediately; stir-fried noodles lose texture if left too long