Shrimp Yaki Udon

A sizzling, savory noodle stir-fry that brings the taste of Japan straight to your kitchen. This Shrimp Yaki Udon is packed with plump shrimp, chewy udon noodles, and crisp vegetables tossed in a rich soy-based sauce. It’s an easy weeknight dinner that feels restaurant-quality but comes together in under 30 minutes

Why You’ll Love This Recipe

• Quick & easy: Ready in 25 minutes with simple pantry ingredients.
• Restaurant flavor at home: Sweet, savory, and smoky umami in every bite.
• Perfect for weeknights: Minimal prep and fast cooking.
• Family-approved: Mild but flavorful for all taste buds.
• Customizable: Add your favorite veggies or proteins.
• Meal-prep friendly: Tastes even better the next day!

Ingredients Needed

For the Stir-Fry

• 8 oz udon noodles (fresh or frozen)
• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 small onion, sliced
• 1 cup shredded cabbage
• 1 small carrot, julienned
• 2 green onions, sliced

For the Sauce

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mirin (or rice vinegar + ½ tsp sugar)
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1 clove garlic, minced
• ½ tsp fresh ginger, grated

Optional Garnishes

• Toasted sesame seeds
• Extra green onions
• A sprinkle of chili flakes

Step-by-Step Instructions

1. Prepare the noodles: If using frozen udon, place them in boiling water for 1–2 minutes until loosened. Drain and set aside.

1. Cook the shrimp: Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.
2. Sauté vegetables: In the same pan, add onions, carrots, and cabbage. Stir-fry for 3–4 minutes until tender-crisp.
3. Add noodles: Toss in the cooked udon and stir well to combine.
4. Make the sauce: Whisk all sauce ingredients together in a small bowl, then pour over noodles.
5. Combine: Add shrimp back to the pan. Stir-fry everything for another 2 minutes until glossy and evenly coated.
6. Serve hot: Garnish with green onions and sesame seeds. Enjoy immediately!

Tips for Success

• Don’t overcook shrimp—they turn rubbery fast!
• Use fresh udon for the best chewy texture.
• Stir constantly to prevent noodles from sticking.
• For smoky “wok hei” flavor, cook on high heat.
• Add a splash of water if noodles get too dry.
• Double the sauce if you like extra coating!

Variations & Substitutions

• Protein swap: Try chicken, beef, or tofu instead of shrimp.
• Spicy kick: Add sriracha or chili oil to the sauce.
• Low-sodium: Use reduced-sodium soy sauce.
• Gluten-free: Use tamari and gluten-free noodles.
• Veggie boost: Add bell peppers, mushrooms, or snap peas.

Serving Suggestions

• Serve with miso soup or a small cucumber salad.
• Pair with gyoza or tempura for a Japanese-style meal.
• Top with a fried egg for extra richness.
• Add pickled ginger on the side for brightness.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days.
• Freeze: Not recommended (udon can get mushy).
• Reheat: Warm in a skillet over medium heat with 1 tbsp water or oil until hot.

Frequently Asked Questions

Can I use frozen shrimp?
Yes! Thaw them under cold water before cooking.

Can I make this ahead?
Yes, but keep the noodles and sauce separate until ready to stir-fry.

How do I thicken the sauce?
If you like it thicker, stir in ½ tsp cornstarch mixed with 1 tbsp water before adding to the pan.

Can I make this vegetarian?
Definitely—swap shrimp for tofu and use a plant-based oyster sauce substitute.

What noodles work best?
Fresh or frozen udon noodles are ideal. Instant dried versions work in a pinch but need extra sauce.

shrimp-yaki-udon

A quick, flavorful Japanese stir-fry featuring chewy udon noodles, tender shrimp, and colorful vegetables tossed in a savory soy-based sauce. Perfect for an easy weeknight meal!

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Dinner, Main Course

Cuisine: Japanese

Keyword: Japanese shrimp stir fry, shrimp yaki udon, stir fry, udon noodles

Servings: 4 servings

Calories: 410kcal

Author: MAX CARTER

Cost: $15

Equipment

• Wok or large skillet
• Tongs or wooden spoon
• mixing bowl

Ingredients

• 8 oz udon noodles (fresh or frozen)
• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 small onion, sliced
• 1 cup shredded cabbage
• 1 small carrot, julienned
• 2 green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mirin (or rice vinegar + 1/2 tsp sugar)
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1 clove garlic, minced
• 1/2 tsp fresh ginger, grated
• toasted sesame seeds, for garnish

Instructions

• Boil the udon noodles for 1–2 minutes until loosened. Drain and set aside.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink. Remove and set aside.
• Add onion, cabbage, and carrot to the same pan. Stir-fry for 3–4 minutes until crisp-tender.
• Add noodles and toss to combine with vegetables.
• In a small bowl, whisk together soy sauce, oyster sauce, mirin, sesame oil, brown sugar, garlic, and ginger. Pour sauce over noodles.
• Return shrimp to the pan and toss everything together for 2 minutes until evenly coated and hot.
• Serve immediately with green onions and sesame seeds on top.

Notes

Use fresh or frozen udon noodles for the best texture. Add extra sauce if you like your noodles more flavorful.

Nutrition

Calories: 410kcal | Carbohydrates: 45g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 180mg | Sodium: 950mg | Fiber: 3g | Sugar: 6g

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