Yaki Udon with Shrimp Recipe

Craving something deliciously comforting with just the right kick of umami? This Yaki Udon with Shrimp is your answer. Tender noodles, juicy shrimp, and crisp veggies are slicked in a savory sauce that’s so good, you’ll want to slurp straight from the pan. Dinner is about to become your new obsession!

Ingredients You’ll Need

The beauty of making Yaki Udon with Shrimp is that each ingredient is handpicked for flavor, texture, and vibrant color. Don’t be intimidated—a handful of pantry basics and a dash of freshness come together here for a totally craveable meal!

• Udon noodles: Look for vacuum-packed for the ultimate chewy bite—these make all the difference in texture.
• Shrimp: Peeled and deveined shrimp cook up plump and juicy, soaking in all those delicious pan flavors.
• Neutral oil: Ensures a clean taste and keeps your noodles and shrimp from sticking.
• Garlic: Adds a punchy, aromatic base that infuses the whole dish.
• Yellow onion: Sliced thin, it softens to add a delicate sweetness and extra savoriness to the mix.
• White mushrooms: Lend an earthy depth and soak up the sauce beautifully.
• Carrot: Cut into matchsticks for a pop of color and crunch.
• Spring onion (scallion): Use both the white and green parts—each gives a fresh bite as a topping or in the stir-fry.
• Soy sauce (regular): A key element for saltiness and umami.
• Salt & pepper: Essential for bringing out flavor at every stage.
• Oyster sauce: Brings a glossy, rich umami to the sauce, making it extra slurpable.
• Dark soy sauce: This provides a deep color and added sweetness—don’t swap it for regular!
• Rice vinegar: Brightens up the sauce with a gentle tang.
• Brown sugar: Balances all that savory goodness for rounded, lip-smacking flavor.
• Freshly crushed black pepper: A generous pinch lifts the whole dish with a subtle heat.
• Toasted sesame oil: For a truly nutty, fragrant finish.

Variations

One of the joys of Yaki Udon with Shrimp is how forgiving and flexible it is! Whether you have dietary restrictions, picky eaters, or just a crowded fridge, you can swap and mix with confidence—here’s how:

• Tofu Swap: For a vegetarian version, simply substitute shrimp with firm, cubed tofu—pan-seared for a golden crisp.
• Chicken or Beef: Replace the shrimp with thin slices of chicken or beef for a different (but equally delicious) protein boost.
• Gluten-Free: Try gluten-free tamari instead of soy sauce, and check your noodles for gluten content if you need a GF version.
• Extra Veggies: Bell peppers, baby spinach, or snap peas are all welcome additions—use up whatever’s on hand for even more color and crunch.

How to Make Yaki Udon with Shrimp

Step 1: Prep the Noodles

Start by bringing a pot of water to a boil for your udon noodles. Cook according to the package directions—generally just a quick two-minute boil. Drain and rinse with cold water to stop cooking and keep the noodles from sticking, then drizzle a touch of oil over them and set aside. Prepping noodles first ensures they’re ready to soak up all that glossy sauce later.

Step 2: Sauté the Veggies

Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Toast your minced garlic just until fragrant (about a minute), then add in the mushrooms. Stir-fry on high until the mushrooms are golden and their moisture cooks off. Next, toss in your onions, the white part of the spring onion, and carrots. Sauté for another 2-3 minutes until just crisp-tender. A pinch of salt and pepper here will make the veggies sing! Scoop the veggies out of the pan to rest for a moment.

Step 3: Cook the Shrimp

Add 2 more tablespoons of oil to your now-empty pan. Lay in the shrimp, sizzling away, and pour in the soy sauce plus a tiny sprinkle of salt. Cook just until the shrimp turn pink and opaque—it happens quickly, so keep an eye out!

Step 4: Noodle Time!

Add the cooked udon noodles to your pan with the shrimp. Fry on high heat, stirring and tossing constantly—you’ll see the noodles pick up a bit of color and crisp in places (yum!). This is how Yaki Udon with Shrimp gets its signature texture.

Step 5: Get Saucy & Combine

Pour your prepared sauce over the noodles and shrimp. Stir well so everything gets beautifully coated. Finally, return the sautéed veggies to the pan, tossing gently to mix. As you turn off the heat, sprinkle the green part of the spring onion on top for a pop of freshness and color. Serve immediately—Yaki Udon with Shrimp tastes best piping hot!

How to Serve Yaki Udon with Shrimp

Garnishes

The finishing touches can really elevate your Yaki Udon with Shrimp! Try topping with extra sliced green onions, a sprinkle of toasted sesame seeds, or even a dash of shichimi togarashi (Japanese chili pepper) for color and a bit of heat. A drizzle of sesame oil as you serve will make your kitchen smell like your favorite noodle spot.

Side Dishes

This dish is a star on its own, but it also loves company. Pair with a crunchy cucumber salad, miso soup, or pickled veggies for a refreshing contrast. Steamed edamame or crispy tempura are also fun sides to make it a restaurant-worthy meal at home.

Creative Ways to Present

If you want to make an impression, serve your Yaki Udon with Shrimp in shallow bowls with chopsticks resting alongside. For gatherings, prep everything in advance and do a quick final toss in front of your guests for a bit of kitchen theater! You could even set up a “noodle bar” with extra toppings like furikake, chili crisp, and fresh herbs for everyone to customize their bowl.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, cool them down quickly and store in an airtight container in the fridge. Yaki Udon with Shrimp keeps well for up to 2 days—the noodles will soak in more sauce, so the flavor gets even richer!

Freezing

While it’s best enjoyed fresh, you can freeze Yaki Udon with Shrimp in a pinch. Portion into airtight containers and freeze for up to one month. Be aware the noodles will soften slightly on thawing, but the taste will still be satisfying.

Reheating

For the best texture, reheat leftovers in a skillet over medium heat with a splash of water or extra sauce—it revives the noodles beautifully. The microwave also works, just be sure to cover so they don’t dry out. Stir halfway through to warm everything evenly.

FAQs

Final Thoughts

If you’re searching for a dinner that’s equal parts quick, comforting, and downright drool-worthy, Yaki Udon with Shrimp is the answer. Whether you whip it up on a weeknight or save it for a fun weekend feast, every bite is a cozy hug from your wok. I can’t wait for you to dig in and discover your new favorite takeout-at-home recipe!

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