There’s something incredibly satisfying about a bowl of Yaki Udon with shrimp, especially when you can whip it up in just 20 minutes. I first discovered this dish during a quiet evening at home when I was craving comfort food but wanted to steer clear of takeout. As I sautéed plump shrimp with colorful vegetables, the aroma wafted through the kitchen, inviting me to indulge.
The combination of chewy udon noodles, tender shrimp, and that glossy sauce? Pure magic. This dish not only delivers a burst of flavor but also offers an easy, guilt-free alternative to fast food. Whether you’re looking to please the family on a busy weeknight or impress dinner guests with minimal effort, this Quick Yaki Udon is your answer. Grab your skillet, and let’s dive into a meal that’s as delightful to make as it is to eat!
Why is Yaki Udon with Shrimp so special?
Quick preparation: In just 20 minutes, you can have a delicious, homemade meal ready to enjoy.
Flavor-packed: The vibrant mix of shrimp, garlic, and fresh veggies creates a taste explosion that will have everyone coming back for more.
Versatile dish: Feel free to swap out shrimp for chicken, tofu, or your favorite vegetables, making it adaptable to any dietary preference.
Eye-catching presentation: The glossy sauce and colorful ingredients make for a visually appealing dish that’s perfect for impressing guests.
Satisfaction guaranteed: Comfort food at its core, this Yaki Udon recipe brings that cozy, home-cooked feel you crave.
Cook smarter, not harder: With minimal prep and easy cleanup, you can enjoy your evening without the stress of complicated cooking. For more delicious ideas, check out our guide on quick weeknight dinners.
Yaki Udon with Shrimp Ingredients
• To whip up this delightful dish, you’ll need fresh ingredients that come together in harmony.
For the Main Dish
- Udon Noodles – The star of the show; choose vacuum-packed udon for the best texture.
- Neutral Oil – A light oil like vegetable or canola works perfectly for cooking.
- Shrimp – Juicy medium shrimp offer a sweet and savory boost; about 8-10 will do.
- Garlic – Minced for its aromatic qualities, adding a flavorful punch.
- Yellow Onion – Sliced to bring a sweet depth to your dish.
- White Mushrooms – Sliced to add a rich umami flavor and pleasant texture.
- Carrot – Cut into matchsticks for a crunchy sweetness.
- Spring Onion – Adds an enticing freshness; use both the green and white parts accordingly.
- Regular Soy Sauce – Essential for seasoning; add sparingly to control saltiness.
- Salt and Pepper – Season to taste, ensuring a well-balanced flavor.
For the Sauce
- Oyster Sauce – Gives a rich, authentic flavor that elevates your Yaki Udon experience.
- Dark Soy Sauce – Adds depth of color; if unavailable, regular soy can substitute but will alter flavor.
- Rice Vinegar – Provides a necessary acidity to balance all the flavors beautifully.
- Brown Sugar – A hint of sweetness complements your savory ingredients.
- Freshly Crushed Black Pepper – Adds a subtle kick that wakes up your palate.
- Toasted Sesame Oil – Delivers a nutty richness that enhances the dish.
- Salt – Use sparingly, especially since sauces can be salty.
This Yaki Udon with shrimp recipe is not just quick and easy; it’s a joyful experience from start to finish!
How to Make Yaki Udon with Shrimp
-
Boil noodles: Start by boiling the udon noodles according to the package instructions. Once cooked, drain and rinse them with cold water to stop the cooking process. Drizzle a bit of oil over them and set aside to keep them from sticking.
-
Sauté garlic: Heat 1 tablespoon of neutral oil in a large pan or wok over medium-high heat. Add the minced garlic and sauté for about one minute until fragrant, ensuring not to burn it.
-
Add mushrooms and veggies: Toss in the sliced white mushrooms, cooking them on high heat until they are soft, about 2-3 minutes. Next, add the sliced yellow onion and matchstick-cut carrot. Stir for another 2-3 minutes until the veggies are vibrant and slightly tender. Season lightly with salt and pepper, then remove the mixture from the pan.
-
Cook shrimp: In the same pan, add another 2 tablespoons of oil. Place the shrimp in and sauté until they turn pink, about 2-3 minutes. Mix in the soy sauce and a tiny pinch of salt for flavor.
-
Stir in noodles: Add the reserved udon noodles to the pan and cook on high heat, stirring continuously to combine the ingredients until the noodles are slightly crispy, approximately 3-4 minutes.
-
Combine sauce and veggies: Pour your pre-mixed sauce over the noodles, tossing everything together along with the previously cooked vegetables. Ensure everything is evenly coated and heated through for about a minute.
-
Serve: Turn off the heat, give it a final toss, sprinkle with fresh spring onion, and serve hot right away!
Optional: Garnish with sesame seeds for an extra crunch and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Yaki Udon with Shrimp?
It’s time to elevate your meal with delightful sides and pairings that complement each bite!
-
Crusty Baguette: The perfect vessel to soak up any residual sauce, adding a delightful crunch to your dining experience.
-
Sesame Spinach Salad: Fresh, vibrant greens topped with sesame dressing create a refreshing contrast in both flavor and texture.
-
Teriyaki Chicken Skewers: Juicy, sweet chicken skewers enhance the Asian theme while adding protein to your meal—perfect for sharing.
-
Asian Cucumber Salad: Crisp cucumbers tossed in a zesty dressing brighten up your plate and balance the savory noodles beautifully.
-
Miso Soup: A warm, savory broth filled with umami flavors can act as a comforting starter that warms the soul before the main dish.
-
Chilled Sake: A delicate, cold sake pairs elegantly, highlighting the savory flavors of your Yaki Udon while providing a unique dining experience.
-
Mochi Ice Cream: End your meal on a sweet note with these chewy, creamy desserts that bring together delightful flavors in each bite.
How to Store and Freeze Yaki Udon with Shrimp
- Fridge: Store any leftover Yaki Udon with shrimp in an airtight container for up to 2 days. This helps preserve the flavors and prevents the noodles from drying out.
- Freezer: For longer storage, Yaki Udon can be frozen in a freezer-safe container for up to 3 months. However, note that the texture of the noodles may change upon reheating.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of water or oil to help revive the noodles’ original texture. Stir continuously to ensure even warming.
- Avoid Room Temperature: To maintain freshness and prevent any food safety issues, do not leave Yaki Udon with shrimp out at room temperature for more than 2 hours.
Yaki Udon with Shrimp Variations
Customize your Yaki Udon with shrimp to create a dish that’s uniquely yours with these exciting variations!
-
Protein Swap: Substitute shrimp with chicken, tofu, or beef for different protein profiles while keeping the flavor delightful.
-
Vegetable Medley: Add colorful vegetables like bell peppers, snap peas, or spinach for extra crunch and nutrition; a great way to use what you have on hand.
-
Spicy Kick: Incorporate sliced jalapeños or a dash of chili paste to elevate the heat level, perfect for those who love a little spice.
-
Mushroom Variety: Experiment with different mushrooms, such as shiitake or oyster, for a depth of flavor and texture. These hearty mushrooms can give your dish a whole new vibe.
-
Gluten-Free Option: Use rice noodles or gluten-free udon noodles if you’re avoiding gluten; you won’t lose out on flavor or texture.
-
Vegan Delight: Replace oyster sauce with a plant-based alternative and use tofu or chickpeas for protein to make this a satisfying vegan meal!
-
Citrus Zing: Squeeze a bit of fresh lime or lemon juice just before serving for a refreshing brightness that cuts through the richness of the sauce.
-
Noodle Texture: For a unique twist, try pan-frying the boiled noodles separately until golden and crispy before adding to the stir-fry for an irresistibly crunchy texture.
Tips for the Best Yaki Udon with Shrimp
-
Prep Ingredients First: Get all your ingredients chopped and ready before you start cooking. This saves time and makes the process smoother.
-
Cook Shrimp Perfectly: Ensure your shrimp are cooked just until they turn pink. Overcooking can lead to a rubbery texture, ruining your Yaki Udon experience.
-
High Heat Cooking: Keep your skillet on high heat to achieve a slightly crispy texture on the noodles while stirring continuously to prevent sticking.
-
Balance Your Sauce: Taste your sauce as you mix it in; adjust the sweetness or saltiness based on your preference for a perfect Yaki Udon with Shrimp.
-
Keep Noodles Separate: Drizzling oil on the boiled udon noodles keeps them from sticking together, ensuring a delightful noodle texture in your dish.
Make Ahead Options
Yaki Udon with Shrimp is fantastic for meal prep, allowing you to enjoy a homemade comfort dish even on the busiest nights! You can prepare the shrimp and vegetable mixture up to 24 hours in advance by storing it in an airtight container in the refrigerator. Simply sauté the garlic, mushrooms, onions, and carrots, and let cool before sealing. The cooked udon noodles can also be refrigerated, but drizzle them lightly with oil to prevent sticking. When you’re ready to serve, just reheat the shrimp and veggies in a pan, add the noodles, and finish with the sauce; you’ll get a fresh, delicious meal in no time!
Yaki Udon with Shrimp Recipe FAQs
How do I choose the right udon noodles?
Absolutely! When selecting udon noodles, look for vacuum-packed varieties, which tend to be fresher and more tender. If using dried noodles, be sure to follow the cooking instructions carefully to achieve that perfect chewy texture.
How should I store leftover Yaki Udon with shrimp?
For optimal freshness, store any leftover Yaki Udon in an airtight container in the refrigerator for up to 2 days. This helps maintain flavor and texture. When you’re ready to enjoy it again, gently reheat in a skillet over low heat, adding a splash of water or oil to help revive the noodles.
Can I freeze Yaki Udon with shrimp?
Absolutely! You can freeze your Yaki Udon with shrimp in a freezer-safe container for up to 3 months. It’s important to note that while the flavors will still be delicious, the texture of the noodles may change slightly upon reheating.
What should I do if my shrimp are overcooked?
If your shrimp end up overcooked and tough, the trick is to add moisture back into the dish. You can do this by adding a little broth or sauce when reheating to help soften the shrimp. In the future, keep a close eye on the shrimp as they only need about 2-3 minutes to cook until they turn pink!
Are there any dietary considerations for this recipe?
Yes! If you’re cooking for someone with shellfish allergies, feel free to substitute shrimp with chicken, tofu, or your favorite vegetables. Additionally, for a vegetarian option, swap the oyster sauce for a vegetarian alternative and ensure that all soy sauces are safe for your dietary needs.
How can I adjust the flavors of the sauce?
Very! Feel free to tweak the sauce ingredients if you prefer different flavor profiles. If you like it sweeter, simply add a bit more brown sugar; if you want more saltiness, a dash of soy sauce will do the trick! This way, you can cater it to your personal taste!
Savory Yaki Udon with Shrimp in Just 20 Minutes
Ingredients
Equipment
Method
- Boil noodles: Start by boiling the udon noodles according to the package instructions. Once cooked, drain and rinse them with cold water to stop the cooking process. Drizzle a bit of oil over them and set aside to keep from sticking.
- Sauté garlic: Heat 1 tablespoon of neutral oil in a large pan or wok over medium-high heat. Add the minced garlic and sauté for about one minute until fragrant.
- Add mushrooms and veggies: Toss in the sliced white mushrooms, cooking them on high heat until soft, about 2-3 minutes. Add the sliced yellow onion and matchstick-cut carrot. Stir for another 2-3 minutes until the veggies are vibrant and slightly tender.
- Cook shrimp: In the same pan, add another 2 tablespoons of oil. Sauté the shrimp until they turn pink, about 2-3 minutes. Mix in the soy sauce and a tiny pinch of salt.
- Stir in noodles: Add the reserved udon noodles to the pan and cook on high heat, stirring continuously until the noodles are slightly crispy, approximately 3-4 minutes.
- Combine sauce and veggies: Pour your pre-mixed sauce over the noodles, tossing everything together with the cooked vegetables. Ensure everything is evenly coated and heated through.
- Serve: Turn off the heat, give it a final toss, sprinkle with fresh spring onion, and serve hot right away!