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Yaki Udon with Shrimp

Savory Yaki Udon with Shrimp: Quick Comfort Food Delight

This Yaki Udon with Shrimp recipe captures comforting flavors and textures in a quick 20-minute stir-fry.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 pack Udon Noodles Vacuum-packed for best texture and flavor.
For the Stir Fry
  • 1 tablespoon Neutral Oil Canola oil works well.
  • 12 ounces Shrimp Substitute with chicken or tofu if needed.
  • 2 cloves Garlic Fresh minced.
  • 1 medium Yellow Onion Shallots can be used for milder taste.
  • 8 ounces White Mushrooms Shiitake mushrooms are a great alternative.
  • 1 medium Carrot Julienned.
  • 2 stalks Spring Onion Include both green and white parts.
For the Sauces
  • 3 tablespoons Regular Soy Sauce Gluten-free options available.
  • 2 tablespoons Oyster Sauce Mushroom sauce can be a vegetarian option.
  • 1 tablespoon Dark Soy Sauce Enhances color.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon Brown Sugar White sugar or honey can replace it.
For Finishing Touches
  • 1 teaspoon Freshly Crushed Black Pepper Adjust according to spice preference.
  • 1 teaspoon Toasted Sesame Oil Use light sesame oil if toasted is unavailable.

Equipment

  • Large frying pan or wok

Method
 

Step‑by‑Step Instructions
  1. Boil the udon noodles according to package instructions, typically 6-8 minutes in well-salted water until tender yet chewy. Drain and rinse under cold water, drizzle with neutral oil to prevent sticking.
  2. In a large frying pan or wok, heat 1 tablespoon of neutral oil over medium heat. Add minced garlic and toast for about 1 minute until fragrant.
  3. Add sliced white mushrooms to the pan and sauté on high heat for 3-4 minutes until tender.
  4. Incorporate sliced yellow onion and julienned carrot, stir-frying for 2-3 minutes until slightly softened.
  5. In the same pan, add shrimp and stir-fry on high for 2-3 minutes until pink and opaque, drizzling with soy sauce.
  6. Add the cooked udon noodles to the pan and stir-fry together on high heat for 2-3 minutes.
  7. Pour in the prepared sauce mixture, tossing everything together for another minute.
  8. Return sautéed vegetables to the pan, tossing for an additional 1-2 minutes to heat through.
  9. Garnish with chopped spring onions and toasted sesame oil, serve immediately.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This dish can easily be customized with various vegetables or proteins to suit your taste preferences. Ensure to prepare your ingredients ahead for a smooth cooking process.

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