Can I make Yaki Udon with frozen shrimp?

Absolutely. Just make sure to fully thaw the shrimp before cooking. Pat them dry with a paper towel to remove excess moisture, which helps them sear properly. Frozen shrimp is a convenient, protein-rich choice that works well in this stir-fry.

What type of udon noodles is best for Yaki Udon?

Vacuum-sealed fresh udon noodles are ideal for this recipe because they’re pre-boiled and have that signature chewy texture. However, frozen udon also works well. Avoid overcooking the noodles, especially if using dried varieties, as they can become mushy during stir-frying.

Can I make this dish ahead of time?

Yes, Yaki Udon with Shrimp makes for great leftovers. Store in an airtight container in the refrigerator for up to 2 days. To reheat, use a nonstick pan on medium heat with a splash of water or soy sauce to loosen the noodles and refresh the sauce.

Yaki Udon with Shrimp – Best Stir-Fry

Name: Yaki Udon with Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 pack (200g) udon noodles: chewy base for the stir-fry; 2 tablespoons neutral oil: for stir-frying; 8-10 shrimp (approx. 100g): adds protein and sweetness; 1 garlic clove, minced: base flavor; 1 yellow onion, sliced: adds sweetness and depth; 8 white mushrooms, sliced (approx. 120g): earthy texture; 1 carrot, julienned: crunch and slight sweetness; 1 spring onion (green and white parts separated): freshness and aroma; 1 tablespoon regular soy sauce: seasoning for shrimp; Pinch of salt and pepper: to balance flavors; For the Sauce:; 1 tablespoon oyster sauce: rich umami base; 1 teaspoon dark soy sauce: adds color and depth; 1 teaspoon rice vinegar: acidity to balance flavors; 1 teaspoon brown sugar: mild sweetness; 1/3 teaspoon freshly crushed black pepper: subtle heat; 2 teaspoons toasted sesame oil: nutty aroma; Pinch of salt: to enhance taste

Description

Yaki Udon with Shrimp is a quick, savory Japanese stir-fry featuring thick udon noodles, juicy shrimp, and crisp vegetables tossed in a rich umami sauce. Ready in just 20 minutes, it’s the perfect weeknight comfort food that’s both flexible and family-friendly.

Ingredients

Scale

1 pack (200g) udon noodles: chewy base for the stir-fry
2 tablespoons neutral oil: for stir-frying
8–10 shrimp (approx. 100g): adds protein and sweetness
1 garlic clove, minced: base flavor
1 yellow onion, sliced: adds sweetness and depth
8 white mushrooms, sliced (approx. 120g): earthy texture
1 carrot, julienned: crunch and slight sweetness
1 spring onion (green and white parts separated): freshness and aroma
1 tablespoon regular soy sauce: seasoning for shrimp
Pinch of salt and pepper: to balance flavors
For the Sauce:
1 tablespoon oyster sauce: rich umami base
1 teaspoon dark soy sauce: adds color and depth
1 teaspoon rice vinegar: acidity to balance flavors
1 teaspoon brown sugar: mild sweetness
1/3 teaspoon freshly crushed black pepper: subtle heat
2 teaspoons toasted sesame oil: nutty aroma
Pinch of salt: to enhance taste

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Instructions

Prepare the vegetables by slicing the mushrooms, carrot, and onion. Separate green and white parts of the spring onion.
Boil the udon noodles according to package instructions. Rinse under cold water, drizzle with a bit of oil, and set aside.
Heat 1 tablespoon oil in a large pan or wok. Add minced garlic and stir for 1 minute.
Add mushrooms and cook on high heat until slightly browned. Then add onions, white spring onion, and carrots. Stir-fry for 2–3 minutes. Season with a pinch of salt and pepper. Remove and set aside.
In the same pan, add 1 tablespoon oil and the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp turn pink and are fully cooked.
Add the boiled udon noodles to the pan and stir-fry for 1–2 minutes to crisp them slightly.
Pour in the sauce mixture. Stir well to coat all noodles evenly.
Add back the stir-fried vegetables and toss everything together. Cook for another 1–2 minutes until well combined.
Turn off heat and garnish with green parts of spring onion. Optionally, top with bonito flakes or pickled red ginger.
Serve hot and enjoy!

Notes

Use fresh or vacuum-sealed udon noodles for best texture.
Do not overcook the noodles; they will cook further during stir-frying.
Frozen shrimp works well—thaw and pat dry before cooking.
Add chili oil for a spicy version.
Leftovers can be stored in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 615
Sugar: 16g
Sodium: 1958mg
Fat: 21g
Saturated Fat: 2g
Unsaturated Fat: 17g
Trans Fat: 0.1g
Carbohydrates: 81g
Fiber: 8g
Protein: 29g
Cholesterol: 81mg