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Yaki Udon with Shrimp (Japanese Stir Fried Noodles)

Delicious Yaki Udon with Shrimp in Just 20 Minutes

Quick and savory Yaki Udon with Shrimp delivers rich flavors and texture variety in a heartfelt bowl of joy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 g Udon noodles Look for vacuum-packed for ease of use.
For the Stir-Fry
  • 2 tablespoons Neutral oil Essential for a good fry without overpowering flavors.
  • 8-10 pieces Shrimp Fresh or thawed frozen works perfectly.
  • 1 Garlic (minced) Always use fresh for the best flavor.
  • 1 Yellow onion (sliced) Red onion can be used for a different taste.
  • 8 White mushrooms (sliced) Button mushrooms are a suitable substitute.
  • 1 Carrot (cut matchstick-style) Bell peppers make a great swap.
  • 1 Spring onion (chopped) Both green and white parts add unique flavors.
For the Sauce
  • 1 tablespoon Soy sauce Opt for low-sodium for a healthier choice.
  • 1 tablespoon Oyster sauce For vegetarian, use mushroom sauce instead.
  • 1 teaspoon Dark soy sauce Avoid regular soy sauce as a substitute.
  • 1 teaspoon Rice vinegar Can use white vinegar in a pinch.
  • 1 teaspoon Brown sugar Coconut sugar is an alternative.
  • ⅓ teaspoon Freshly crushed black pepper Adds subtle heat.
  • 2 teaspoons Toasted sesame oil Regular sesame oil can suffice.
For Seasoning
  • pinch Salt Adjust according to your taste.
  • pinch Pepper Adjust according to your taste.

Equipment

  • Large frying pan or wok

Method
 

Step-by-Step Instructions
  1. Boil the udon noodles according to the package instructions, usually around 5-7 minutes until tender. Drain and rinse under cold water.
  2. Heat 1 tablespoon of neutral oil in a large frying pan or wok over medium-high heat. Add minced garlic and sauté for about 1 minute.
  3. Add sliced mushrooms and cook until softened. Then add sliced onions and matchstick carrots, cooking for an additional 2-3 minutes. Season with salt and pepper, then remove from pan.
  4. Add 2 tablespoons of oil to the same pan. Once shimmering, add shrimp, cooking for about 2-3 minutes until pink. Stir in soy sauce and a pinch of salt.
  5. Add cooked udon noodles back into the pan with shrimp. Stir-fry on high heat for 2-3 minutes. Pour in the sauce and toss to blend flavors.
  6. Return sautéed vegetables to the pan and mix until evenly distributed. Garnish with chopped green spring onion and serve immediately.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 75gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 175mgSodium: 850mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 15mg

Notes

Avoid freezing if using delicate vegetables; enjoy fresh or store cooked noodles separately.

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