Make this delicious Japanese-style Shrimp Yaki Udon. It is made with udon, vegetables, shrimp, and mushrooms. Serve as dinner in 30 minutes.
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This shrimp yaki udon recipe is filled with flavor and is bound to have your family and friends coming back for more! The vegetables give this dish a crunch and the shrimps provide a delicious seafood flavor.
Yaki udon is a Japanese stir-fried noodle that includes vegetables and meat. The word "yaki" means cooked over direct heat and "udon" is the type of noodles. Udon noodles are thick, white, smooth, and made from wheat flour.
You'll also enjoy this Chicken Katsu Curry, Singapore Rice Noodles and Coconut Fried Rice with Shrimp.
Why This Recipe Works
- This shrimp yaki udon is a mouth-watering restaurant-style dish.
- It's easy to adjust to your taste. Add or remove the vegetables to your taste.
- Feel free to double or triple the recipe if you are feeding a crowd.
- The shrimp yaki udon is ready in 30 minutes, making it an excellent option for dinner.
Shrimp Yaki Udon Ingredients
See the recipe card for full information on ingredients and quantities.
- Shrimp: Feel free to use frozen shrimp or fresh shrimp. If you are using fresh shrimp, wash and devein them. To devein the shrimp, use a knife or scissors to remove the shell. Then, remove the shrimp's head. You should be able to see two dark veins in the center of the front and back of the shrimp. Next, use a knife to slightly slice the center of the back of the shrimp to remove each vein (do not cut the shrimp in half). Give the shrimp a quick wash and get ready to cook! You may also enjoy these Shrimp Rice Paper Rolls.
- Mushrooms: Use shiitake mushrooms to add a meaty texture to the dish. You can also use chestnut mushrooms or white mushrooms.
- Vegetables: The whole point of this recipe is for it to be quick, so I used a ready-made stir fry pack which includes carrots, cabbage and onions. However, you can make the vegetables yourself.
- Udon noodles: Udon noodles are thick, white, smooth, and made from wheat flour. I use pre-cooked udon noodles for this recipe. They are vacuum-packed in plastic and can be found in the refrigerated or frozen section of Asian supermarkets. They cook very quickly, so be careful not to overcook.
Sauces and Seasonings
- Soy sauce: Soy sauce is made from fermented soybeans. It is brown and has a salty, savoury taste and is added to achieve that traditional oriental flavour.
- Oyster sauce: Oyster sauce is a mixture of caramelized oyster juices, salt, sugar, and sometimes cornstarch.
- Mirin: Is used in Japanese cooking. It is a type of rice wine, similar to sake, but with a lower alcohol content and higher sugar content.
- Brown sugar: To balance the savoury flavours.
- Sesame seeds (optional): Feel free to sprinkle toasted sesame seeds on top of the noodles once they are done.
Tips and Substitutions
- Protein: When it comes to protein, you have options. You can swap shrimp with chicken, pork or beef.
- Vegetables: You can also customize the vegetables. Add bok choy, scallions, zucchini, tofu and more!
- Udon: Follow the instructions on the packaging when making the udon.
How to Make Shrimp Yaki Udon
- Add the udon noodles into a bowl and cover them with hot water. Let them sit for about 3 to 5 minutes to loosen up. Once they're nice and soft, drain the water and set the noodles aside. Alternatively, follow the packet instructions.
2. While that's going on, mix all your sauce ingredients in a bowl and give it a good stir. Set that aside, too.
3. Next, heat a small amount of oil in a wok or pan. Once it's hot, add the shrimp, a pinch of salt, and pepper, and give it a stir. Cook for 2-3 minutes on each side until they're done. Remove the shrimp and set aside.
4. Add another splash of oil to the pan, then toss in the mushrooms, carrots, pak choi, and cabbage. Let everything cook down for 2-3 minutes on medium heat.
5. Add the shrimp and udon back to the pan.
6. Mix the sauce and pour it into the pan.
7. Toss all the ingredients until they are coated and glossy.
8. Serve this tasty, flavorful shrimp yaki udon for dinner with Easy Carrot Salad or Spicy Cucumber Salad.
Recipe FAQs
Shrimp yaki udon can be refrigerated in an airtight container for up to 3-4 days.
More Delicious Noodle Recipes
Shrimp Yaki Udon
Equipment
- 1 Wok or Pan
- 1 Chefs knife
- 1 chopping board
Ingredients
- 300 g of large shrimp peeled, cleaned and deveined
- ½ cup of shiitake mushrooms chopped
- ¼ cup of Carrot s julienne
- ½ cup of white cabbage sliced
- 1 Pak choi chopped
- 600 g of pre-cooked udon noodles
- 1.5 tablespoon of dark soy sauce
- 2 tablespoons of oyster sauce
- 1.5 tablespoons of mirin
- 1.5 tablespoons of brown sugar
- 2 teaspoon of Korean chili flakes or red chili flakes
- Sesame seeds optional
- 3 tablespoon of sesame oil
Instructions
- Add udon to a bowl and pour hot water on top. Let it cook for 3-5 minutes. Drain the water and set aside. Alternatively, you can follow the instructions on the udon packaging.
- Meanwhile, combine all the sauce ingredients in a bowl and mix well. Set aside for later.
- Start by adding a splash of oil to a wok or pan. Once the oil is hot, add the shrimp, a pinch of salt and pepper, and stir. Cook for 2-3 minutes on each side or until done. Remove the item from the pan and set it aside for later use.
- Heat more oil in the pan. Add the mushrooms, carrots, pak choi and cabbage. Cook for 2-3 minutes on medium heat.
- Add the shrimp and udon noodles back to the pan, then pour in the sauce and toss until well combined.
- Serve this delicious dish.
Notes
- Protein: Feel free to switch things up by adding chicken, pork, or beef.
- Veggies: Mix and match what you've got! Bok choy, scallions, zucchini, tofu. Toss in whatever you're feeling.
- Udon: Cook the noodles according to the package instructions for the best results.
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