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–+ servings
Yaki Udon with Shrimp

Savory Yaki Udon with Shrimp in Just 20 Minutes!

Experience the delightful taste of Yaki Udon with Shrimp in just 20 minutes, a quick and easy dish bursting with flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Udon Noodles use vacuum-packed udon for convenience
For the Stir-Fry
  • 1 tablespoon Neutral Oil can substitute with vegetable or canola oil
  • 12-15 pieces Shrimp omit for vegetarian option or substitute with tofu
  • 2 cloves Garlic minced fresh for best flavor
  • 1 medium Yellow Onion substitute with red onion for a different flavor profile
  • 1 cup White Mushrooms other mushroom varieties can be used
  • 1 medium Carrot zucchini could be a good substitute
  • 2 stalks Spring Onion white part for cooking, green part for garnish; shallots can be used
For the Sauce
  • 2 tablespoons Soy Sauce gluten-free tamari can be used
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Oyster Sauce use mushroom sauce for a vegetarian option
  • 1 tablespoon Dark Soy Sauce avoid regular soy sauce for a stronger taste
  • 1 tablespoon Rice Vinegar provides acidity and balances flavors
  • 1 tablespoon Brown Sugar can substitute with honey or maple syrup
  • to taste Freshly Crushed Black Pepper adds warmth and spice
  • 1 teaspoon Toasted Sesame Oil avoid if allergic to sesame

Equipment

  • Large Pot
  • Skillet or Wok
  • Tongs or spatula

Method
 

Step‑by‑Step Instructions for Yaki Udon with Shrimp
  1. Cook the Udon Noodles: Boil udon noodles in salted water for 8-10 minutes, then drain and rinse with cold water. Drizzle with neutral oil and set aside.
  2. Sauté the Aromatics: Heat neutral oil in skillet, add minced garlic, and sauté for 1 minute. Add sliced white mushrooms and cook for 2-3 minutes.
  3. Add the Vegetables: Stir in sliced yellow onion and diced carrot, cooking for 2-3 minutes until the onion is translucent. Season with salt and pepper.
  4. Cook the Shrimp: Add oil in the same skillet, place shrimp in a single layer, and cook for 3-4 minutes until pink and opaque. Stir in soy sauce.
  5. Combine the Noodles: Add the cooked udon noodles to the skillet with shrimp and stir-fry for 2-3 minutes until heated through.
  6. Mix in the Sauce: Pour in oyster sauce, dark soy sauce, and rice vinegar. Mix in sautéed vegetables and cook together for 1-2 minutes.
  7. Serve and Garnish: Remove from heat, serve in bowls, and garnish with green parts of spring onion.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 75gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 170mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Prep all ingredients before cooking for a quick and seamless experience. Adjust sauce components to taste for preferred flavor balance.

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