1. Can I make Yaki Udon with Shrimp ahead of time?

While Yaki Udon with Shrimp is best enjoyed immediately for its crispy noodles and fresh flavors, you can make it ahead of time. Store any leftovers in an airtight container in the fridge for up to two days. Reheat the dish in a skillet to restore the noodles' texture. You might need to add a bit of water to prevent the noodles from drying out.

2. Can I substitute the shrimp with other proteins?

Absolutely! If shrimp isn’t your preference, you can easily swap it for chicken, beef, or tofu. Chicken breast or beef strips work well, and tofu will absorb the savory sauce for a vegetarian option. Just make sure to adjust the cooking time depending on your chosen protein.

3. What vegetables can I add to this dish?

The beauty of Yaki Udon with Shrimp is its versatility. You can add vegetables such as bell peppers, bok choy, zucchini, broccoli, or even spinach. Feel free to mix and match based on what’s in season or what you have on hand for a fresh, vibrant meal.

4. Is Yaki Udon gluten-free?

Traditional udon noodles are made from wheat flour, making them unsuitable for a gluten-free diet. However, you can easily substitute the regular udon noodles with gluten-free udon noodles or rice noodles for a gluten-free version of this dish.

Yaki Udon with Shrimp – Quick & Easy Stir-Fried Noodles

Name: Yaki Udon with Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 200g udon noodles (preferably vacuum-packed); 2 tablespoons neutral oil; 8-10 shrimp (approx 100g); 1 garlic clove, minced; 1 yellow onion, sliced; 120g white mushrooms, sliced; 1 carrot, cut matchstick-style; 1 spring onion, chopped (green and white parts separated); 1 tablespoon regular soy sauce; Pinch of salt and pepper; For the Sauce:; 1 tablespoon oyster sauce; 1 teaspoon dark soy sauce; 1 teaspoon rice vinegar; 1 teaspoon brown sugar; ⅓ teaspoon freshly crushed black pepper; 2 teaspoons toasted sesame oil; Pinch of salt

Description

Yaki Udon with Shrimp is a quick and flavorful Japanese stir-fried noodle dish. The udon noodles are tossed with shrimp, vegetables, and a savory sauce, making it a perfect meal for busy nights or casual family dinners.

Ingredients

Scale

200g udon noodles (preferably vacuum-packed)
2 tablespoons neutral oil
8-10 shrimp (approx 100g)
1 garlic clove, minced
1 yellow onion, sliced
120g white mushrooms, sliced
1 carrot, cut matchstick-style
1 spring onion, chopped (green and white parts separated)
1 tablespoon regular soy sauce
Pinch of salt and pepper
For the Sauce:
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon rice vinegar
1 teaspoon brown sugar
⅓ teaspoon freshly crushed black pepper
2 teaspoons toasted sesame oil
Pinch of salt

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Instructions

Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
Heat 1 tablespoon oil in a pan, toast the minced garlic for 1 minute, then add the mushrooms. Stir-fry on high heat until cooked, about 2-3 minutes. Remove and set aside.
In the same pan, add 2 tablespoons oil and fry the shrimp with a dash of soy sauce and a pinch of salt. Cook until the shrimp are pink and cooked through, about 2-3 minutes.
Add the udon noodles to the pan with shrimp. Stir-fry on high heat for 1-2 minutes until the noodles crisp up slightly.
Pour the sauce mixture over the noodles and shrimp. Toss to combine evenly.
Return the vegetables to the pan and stir everything together. Stir-fry for another 1-2 minutes until well combined.
Serve the dish hot, garnished with chopped spring onions. Enjoy!

Notes

Don’t overcook the noodles when boiling to maintain their chewy texture.
Feel free to substitute shrimp with chicken or beef.
You can add extra vegetables like bell peppers, bok choy, or zucchini for added flavor.
If you like a spicier version, add chili oil or sriracha sauce to the sauce mix.
Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir-fry
Cuisine: Japanese

Nutrition

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