Yaki Udon with Shrimp

A Fast, Savory Japanese Noodle Stir-Fry You’ll Make Again and Again

Yaki Udon with Shrimp is one of those dishes that proves comfort food doesn’t need to be complicated. In just 20 minutes, a handful of fresh vegetables, plump shrimp, and chewy udon noodles come together in a glossy, deeply savory sauce that tastes like something you’d order at a Japanese restaurant—but made right at home.

This dish is all about balance. The noodles are thick and satisfying, the shrimp are tender and lightly seasoned, and the vegetables add both sweetness and texture. What truly ties everything together is the sauce: a carefully layered blend of oyster sauce, dark soy sauce, rice vinegar, brown sugar, toasted sesame oil, and freshly crushed black pepper. It’s rich, slightly sweet, lightly tangy, and unmistakably umami.

Yaki Udon is a staple in Japanese home cooking and casual eateries because it’s fast, adaptable, and endlessly satisfying. Unlike thinner noodle stir-fries, udon noodles hold up beautifully to high heat, making them ideal for pan-frying until slightly crisp on the outside while remaining soft and chewy inside.

If you’re looking for a weeknight meal that feels indulgent but is straightforward to execute, this Yaki Udon with Shrimp delivers every single time.

Why You’ll Love This Recipe

• Ready in just 20 minutes from start to finish
• Thick udon noodles with a perfectly chewy texture
• Balanced umami sauce with depth and complexity
• One-pan cooking with minimal cleanup
• Restaurant-quality flavor using simple ingredients
• Easy to customize with different vegetables

Ingredients Breakdown

This recipe serves 2 people and uses classic, accessible ingredients. Ingredients are grouped by function for clarity.

Main Ingredients

• 1 pack (200g) udon noodles, preferably vacuum-packed
• 2 tablespoon neutral oil
• 8–10 shrimp (approx. 100g)
• 1 garlic, 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 teaspoon toasted sesame oil
• Pinch of salt

Tools & Equipment Needed

• Large frying pan or wok
• Medium pot (for boiling noodles)
• Colander
• Knife and cutting board
• Measuring spoons
• Spatula or wooden spoon

Step-by-Step Instructions

Follow these steps carefully to achieve the correct texture, flavor balance, and timing.

Step 1: Prepare the Udon Noodles

Boil the udon noodles according to the package instructions. Once cooked, drain immediately and rinse under cold water to stop further cooking and remove excess starch.

Drizzle a small amount of oil over the noodles, toss gently to coat, and set aside. This prevents sticking and prepares them for stir-frying later.

Step 2: Cook the Vegetables

Heat 1 tablespoon oil in a pan over high heat. Add the minced garlic and toast for about 1 minute, stirring constantly until fragrant but not browned.

Add the sliced mushrooms and stir-fry on high heat until they are cooked and lightly golden.

Next, add:

• Sliced yellow onion
• White part of the spring onion
• Matchstick-cut carrots

Stir-fry for 2–3 minutes, allowing the vegetables to soften slightly while still retaining some crunch. Sprinkle with a pinch of salt and pepper.

Remove the vegetables from the pan and set aside.

Step 3: Cook the Shrimp

In the same pan, add the remaining 2 tablespoons oil and heat over medium-high heat.

Add the shrimp and cook until they are no longer pink, turning as needed to ensure even cooking.

Add:

• 1 tablespoon regular soy sauce
• A pinch of salt

Stir briefly to coat the shrimp evenly.

Step 4: Fry the Udon Noodles

Add the prepared udon noodles directly to the pan with the shrimp. Increase the heat to high and stir continuously.

Allow the noodles to fry so they develop slight crisping on the surface. This step is essential for authentic yaki udon texture—chewy inside, lightly crisp outside.

Step 5: Add the Sauce

Pour the prepared sauce into the pan:

• Oyster sauce
• Dark soy sauce
• Rice vinegar
• Brown sugar
• Crushed black pepper
• Toasted sesame oil
• Pinch of salt

Stir well to coat the noodles evenly. The sauce should thicken slightly and cling to the udon.

Step 6: Combine and Finish

Return the cooked vegetables to the pan. Toss everything together until evenly mixed and heated through.

Turn off the heat and sprinkle with the green part of the spring onion.

Transfer to plates and serve immediately.

Flavor Profile & Texture

This Yaki Udon delivers a deeply satisfying sensory experience:

• Chewy noodles with lightly crisped edges
• Juicy shrimp seasoned simply to shine
• Savory, glossy sauce with umami depth
• Balanced sweetness and acidity
• Fresh vegetable crunch throughout

The toasted sesame oil adds warmth, while freshly crushed black pepper gives a subtle heat that lingers without overpowering.

Nutritional Overview

Per serving:

• Calories: 615 kcal
• Carbohydrates: 81 g
• Protein: 29 g
• Fat: 21 g
• Saturated Fat: 2 g
• Polyunsaturated Fat: 6 g
• Monounsaturated Fat: 11 g
• Cholesterol: 81 mg
• Sodium: 1958 mg
• Potassium: 556 mg
• Fiber: 8 g
• Sugar: 16 g

This dish offers a balanced combination of carbohydrates, protein, and fats, making it a complete and filling meal.

Make-Ahead & Meal Prep Tips

• Vegetables can be sliced up to one day in advance
• Sauce ingredients can be mixed ahead and stored refrigerated
• Best cooked fresh for optimal noodle texture

FAQs

Can I use dried udon noodles?

Yes, but vacuum-packed udon provides the best chewy texture.

Why rinse the noodles after boiling?

Rinsing removes excess starch and prevents clumping during stir-frying.

Can I substitute dark soy sauce?

No. Dark soy sauce is essential for color and depth. Regular soy sauce will change the flavor balance.

How do I avoid soggy noodles?

Cook on high heat and allow the noodles to fry before adding the sauce.

Can I double the recipe?

Yes, but cook in batches to avoid overcrowding the pan.

Cooking Timeline (At a Glance)

Stage	Time
Prep	10 minutes
Cooking	10 minutes
Total	20 minutes

Serving Suggestions

• Serve immediately while noodles are hot and glossy
• Garnish generously with spring onions
• Plate in shallow bowls to highlight texture

Recipe Variations (Using the Same Base)

1. Shrimp and Mushroom Yaki Udon (extra mushrooms)
2. Vegetable-Forward Yaki Udon (increase carrot and onion)
3. Peppery Yaki Udon (extra freshly crushed black pepper)
4. Garlic-Forward Yaki Udon (increase garlic slightly, keeping balance)

Ingredient Spotlight

Udon Noodles

Udon noodles are thick Japanese wheat noodles prized for their chewiness. Vacuum-packed udon is ideal for stir-fries because it absorbs sauce without breaking.

Dark Soy Sauce

Dark soy sauce is thicker, slightly sweeter, and darker than regular soy sauce. It adds depth, richness, and color essential to this dish.

Pro Cooking Tips

• Always cook udon on high heat for proper texture
• Separate vegetable and shrimp cooking to avoid overcooking
• Use freshly crushed black pepper for better aroma
• Add sauce only after noodles are properly fried

Storage & Freezing Guide

Storage

• Best eaten immediately
• Refrigerate leftovers up to 2 days in an airtight container

Reheating

• Reheat in a hot pan with a small splash of water or oil
• Avoid microwaving for best noodle texture

Freezing is not recommended due to noodle texture changes.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	615 kcal
Protein	29 g
Carbs	81 g
Fat	21 g
Fiber	8 g
Sodium	1958 mg

Dietary notes: pescatarian-friendly, dairy-free, nut-free.

Expanded Conclusion

This Yaki Udon with Shrimp is everything a great weeknight meal should be—fast, flavorful, and deeply satisfying. The combination of chewy noodles, savory shrimp, crisp vegetables, and a bold umami sauce creates a dish that feels comforting yet exciting every time you make it.

It’s the kind of recipe that quickly earns a permanent spot in your rotation, perfect for nights when you want something homemade but crave restaurant-level flavor. Once you master the technique of frying udon properly, this dish becomes endlessly adaptable and reliably delicious.

If you’re looking for a quick Japanese-inspired meal that delivers maximum flavor with minimal effort, this yaki udon is one you’ll return to again and again.

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