Yaki Udon with Shrimp is a delightful dish that brings together chewy udon noodles, succulent shrimp, and colorful vegetables, all tossed in a savory sauce. This vibrant combination is perfect for a quick weeknight dinner or a cozy meal at home. The ease of preparation and the fresh flavors make it a favorite in my kitchen. Let’s dive into how you can whip up this delicious dish!

Why You’ll Love This Yaki Udon with Shrimp

There are countless reasons to love this Shrimp Yaki Udon. First, it’s incredibly quick to prepare, taking just 25 minutes from start to finish. Second, the combination of flavors and textures—from the chewy noodles to the tender shrimp—is simply irresistible. Third, it’s versatile; you can easily adjust the ingredients based on what you have on hand. Fourth, it’s a healthy option, packed with protein and vegetables, fitting into a Low Fat diet. Fifth, it’s an authentic Japanese dish that you can enjoy right at home. Lastly, it’s a great way to introduce seafood into your meals, making it perfect for families. Whether you’re a fan of Yaki Udon with Prawns or looking for a Quick Yaki Udon with Shrimp recipe, this dish is bound to impress!

Ingredients for Yaki Udon with Shrimp

Gather these items:

• 1 pack (200g) udon noodles (preferably vacuum-packed)
• 2 tbsp neutral oil
• 8-10 shrimp (approx 100g)
• 1 garlic (minced)
• 1 yellow onion (sliced)
• 8 white mushrooms (sliced, approx 120g)
• 1 carrot (cut matchstick-style)
• 1 spring onion (green & white separately chopped)
• 1 tbsp regular soy sauce
• Pinch salt and pepper
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (NOT regular one!)
• 1 tsp rice vinegar
• 1 tsp brown sugar
• 1/3 tsp freshly crushed black pepper
• 2 tsp toasted sesame oil
• Pinch salt

How to Make Yaki Udon with Shrimp Step-by-Step

1. Step 1: Boil the udon noodles according to package instructions. Drain and rinse with cold water, drizzle with a bit of oil and set aside.
2. Step 2: Heat 1 tbsp oil in a pan, toast minced garlic for about 1 minute. Add mushrooms and cook on high heat for 2-3 minutes.
3. Step 3: Add onions, white part of spring onions, and carrots. Stir for another 2-3 minutes and season with salt and pepper. Remove from pan.
4. Step 4: In the same pan, add 2 tbsp oil and toss in the shrimp with a splash of soy sauce. Cook until no longer pink, about 3-4 minutes.
5. Step 5: Add the udon noodles to the pan with the shrimp and fry on high heat, stirring continuously to crisp the edges.
6. Step 6: Pour in the sauce mix (oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, and toasted sesame oil). Stir to coat the noodles.
7. Step 7: Return the sautéed veggies and green part of the spring onion to the pan, stir to combine, and serve immediately.

Pro Tips for the Perfect Yaki Udon with Shrimp

Keep these in mind:

• Use vacuum-packed udon noodles for the best texture.
• Don’t overcrowd the pan; cook shrimp and veggies in batches if needed.
• Adjust the sauce ingredients according to your taste for a sweeter or spicier kick.
• This dish is best served immediately to enjoy the fresh flavors and textures.
• Consider adding a pinch of chili flakes for a spicy twist.

Best Ways to Serve Yaki Udon with Shrimp

This dish can be served on its own or paired with a light salad for a complete meal. I love serving my Yaki Udon with Shrimp and Vegetables alongside a side of edamame or miso soup for an authentic touch. You can also top it with sesame seeds or sliced chili peppers for extra flair.

How to Store and Reheat Yaki Udon with Shrimp

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, simply warm it in a pan over medium heat, adding a splash of water or soy sauce to prevent sticking. It’s a fantastic meal prep option, making your weeknights easier!

Frequently Asked Questions About Yaki Udon with Shrimp

What’s the secret to perfect Yaki Udon with Shrimp?

The secret lies in using fresh ingredients and cooking the noodles just right. Make sure they are slightly undercooked before frying, so they absorb the flavors while staying chewy. Using a variety of colorful vegetables also enhances the dish visually and nutritionally.

Can I make Yaki Udon with Shrimp ahead of time?

You can prepare the ingredients in advance and store them separately. However, it’s best to cook the dish just before serving to maintain the texture and flavor of the udon noodles and shrimp.

How do I avoid common mistakes with Yaki Udon with Shrimp?

Common mistakes include overcooking the shrimp or noodles. Ensure your heat is high when frying to crisp the noodles and keep the shrimp tender. Always taste and adjust your seasoning before serving for the best results.

Variations of Yaki Udon with Shrimp You Can Try

There are endless variations to explore with this dish. You can easily swap shrimp for chicken or tofu for a vegetarian option. Consider adding different vegetables like bell peppers or spinach for added nutrition. For a seafood twist, try Yaki Udon Noodles with Seafood by incorporating scallops or crab. Don’t hesitate to experiment with sauces such as teriyaki or adding spices for a unique flavor profile!

For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad. If you’re interested in learning about the benefits of onions, visit The Many Benefits of Onions.

Yaki Udon with Shrimp: 7 Irresistible Flavors to Savor

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Delicious Yaki Udon featuring chewy udon noodles, succulent shrimp, and colorful veggies, all tossed in a savory sauce.

• Author: Robert
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 pack (200g) udon noodles (preferably vacuum-packed)
• 2 tbsp neutral oil
• 8–10 shrimp (approx 100g)
• 1 garlic (minced)
• 1 yellow onion (sliced)
• 8 white mushrooms (sliced, approx 120g)
• 1 carrot (cut matchstick-style)
• 1 spring onion (green & white separately chopped)
• 1 tbsp regular soy sauce
• Pinch salt and pepper
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (NOT regular one!)
• 1 tsp rice vinegar
• 1 tsp brown sugar
• 1/3 tsp freshly crushed black pepper
• 2 tsp toasted sesame oil
• Pinch salt

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Instructions

1. Boil the udon noodles according to package instructions. Drain and rinse with cold water, drizzle with a bit of oil and set aside.
2. Heat 1 tbsp oil in a pan, toast minced garlic for about 1 minute. Add mushrooms and cook on high heat for 2-3 minutes.
3. Add onions, white part of spring onions, and carrots. Stir for another 2-3 minutes and season with salt and pepper. Remove from pan.
4. In the same pan, add 2 tbsp oil and toss in the shrimp with a splash of soy sauce. Cook until no longer pink, about 3-4 minutes.
5. Add the udon noodles to the pan with the shrimp and fry on high heat, stirring continuously to crisp the edges.
6. Pour in the sauce mix (oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, and toasted sesame oil). Stir to coat the noodles.
7. Return the sautéed veggies and green part of the spring onion to the pan, stir to combine, and serve immediately.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 120mg