Savory Shrimp Yaki Udon (Printable Version)
Succulent shrimp and chewy udon with crisp vegetables in an umami-rich sauce—fast, satisfying Japanese stir-fry.
# What You Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Noodles
02 - 14 oz fresh or frozen udon noodles
→ Vegetables
03 - 1 small carrot, julienned
04 - 1 small onion, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 2 cups baby spinach or bok choy
07 - 2 green onions, sliced
→ Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp mirin or dry sherry
11 - 1 tsp sesame oil
12 - 2 tsp sugar
→ Aromatics and Oils
13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, grated
15 - 2 tbsp vegetable oil
→ Garnishes
16 - Toasted sesame seeds
17 - Shredded nori
18 - Lime wedges
# How To Make It:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, mirin, sesame oil, and sugar until the sugar dissolves. Set aside.
02 - Prepare the udon noodles according to the package directions. If using frozen or dried noodles, boil until tender. Drain well and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2 to 3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.
04 - Add the remaining tablespoon of vegetable oil to the same pan. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
05 - Add the sliced onion, julienned carrot, and sliced bell pepper to the pan. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still have a slight crunch.
06 - Return the cooked shrimp to the pan and add the drained udon noodles. Pour the prepared sauce over everything and toss thoroughly to coat the noodles and vegetables evenly.
07 - Add the baby spinach or bok choy along with the sliced green onions. Stir-fry for 1 to 2 minutes until the greens are just wilted.
08 - Transfer to plates or bowls and serve immediately, garnished with toasted sesame seeds, shredded nori, and lime wedges if desired.
# Helpful Hints:
01 -
- It comes together in exactly thirty minutes, which means you can have dinner on the table faster than any delivery app could manage.
- The sauce hits every note you want: salty, sweet, and deeply savory without needing a single specialty ingredient you cannot find at a regular grocery store.
02 -
- Overcrowding the pan with too many ingredients at once will steam everything instead of stir frying it, so work in batches if your wok is on the smaller side.
- Frozen udon noodles often have a better chewy texture than dried ones, and they cook in a fraction of the time.
03 -
- Everything moves fast once you start cooking, so have every ingredient measured, chopped, and lined up next to the stove before you turn on the heat.
- A wok that is not hot enough is the single biggest reason stir fries turn out soggy, so let it smoke slightly before the oil goes in.