Yaki Udon with Shrimp

By: CALVIN ROURKE

Published: September 21, 2025

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Why Make This Recipe

Yaki Udon with Shrimp is a delicious and satisfying dish that brings the flavors of Japan right to your kitchen. It is quick to prepare, making it perfect for busy weeknights or a tasty weekend meal. The combination of chewy udon noodles, tender shrimp, and fresh vegetables creates a colorful and nutritious plate that everyone will enjoy. Plus, you can customize the ingredients to suit your tastes.

How to Make Yaki Udon with Shrimp

Ingredients:

  • 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

Directions:

  1. Boil the udon noodles according to the package instructions. Drain them and rinse with cold water. Drizzle with some oil and set aside.
  2. Heat 1 tablespoon of oil in a pan. Toast the minced garlic for 1 minute, then add the mushrooms. Cook on high heat, stirring until they are done. Then, add the onions, white part of the spring onions, and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper, and take the veggies out of the pan.
  3. In the same pan, add an additional 2 tablespoons of oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp are no longer pink.
  4. Add the udon noodles to the pan. Fry on high heat, stirring continuously to help the noodles crisp up slightly.
  5. Pour the sauce over the noodles and stir everything together.
  6. Toss the veggies back into the pan and mix well.
  7. Turn off the heat and sprinkle with spring onion.
  8. Serve on a plate and enjoy!

How to Serve Yaki Udon with Shrimp

Yaki Udon with Shrimp is best served hot right after cooking. You can garnish it with extra spring onions or sesame seeds for added flavor and crunch. Pair it with a side of pickled vegetables or miso soup for a complete meal.

How to Store Yaki Udon with Shrimp

If you have leftovers, store Yaki Udon in an airtight container in the refrigerator for up to 2 days. To reheat, simply add a splash of water or soy sauce to help restore moisture and heat it in a pan or microwave until warm.

Tips to Make Yaki Udon with Shrimp

  • Ensure your pan is hot before adding ingredients to get a nice sear on the shrimp and vegetables.
  • Feel free to add more vegetables, like bell peppers or broccoli, to increase the nutritional value.
  • If you prefer a spicier kick, add some crushed red pepper flakes or sriracha to the sauce.

Variation

You can substitute shrimp with chicken, beef, or tofu to make it your own. Additionally, feel free to replace the vegetables with whatever you have on hand.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can use other noodles like soba or rice noodles, but the cooking times might vary.

Is Yaki Udon spicy?

This recipe is not spicy, but you can easily make it spicy by adding chili flakes or hot sauce.

Can I make Yaki Udon in advance?

While Yaki Udon is best enjoyed fresh, you can prepare the ingredients in advance and stir-fry them just before serving.

Print

Yaki Udon with Shrimp

A delicious and satisfying dish featuring chewy udon noodles, tender shrimp, and fresh vegetables, perfect for busy weeknights.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
  • By: Calvin Rourke
  • Category: DINNER
  • Difficulty: Not specified
  • Cuisine: Not specified
  • Yield: 4 Servings
  • Dietary: None

Ingredients

  • 01 1 pack (200g) udon noodles (preferably vacuum-packed)
  • 02 2 tbsp neutral oil
  • 03 8-10 shrimp (approx 100g)
  • 04 1 garlic (minced)
  • 05 1 yellow onion (sliced)
  • 06 8 white mushrooms (sliced, approx 120g)
  • 07 1 carrot (cut matchstick-style)
  • 08 1 spring onion (green & white separately chopped)
  • 09 1 tbsp regular soy sauce
  • 10 Pinch salt and pepper
  • 11 1 tbsp oyster sauce
  • 12 1 tsp dark soy sauce (NOT regular one)
  • 13 1 tsp rice vinegar
  • 14 1 tsp brown sugar
  • 15 1/3 tsp freshly crushed black pepper
  • 16 2 tsp toasted sesame oil
  • 17 Pinch salt

Instructions

Step 01

1. Boil the udon noodles according to the package instructions. Drain them and rinse with cold water. Drizzle with some oil and set aside.

Step 02

2. Heat 1 tablespoon of oil in a pan. Toast the minced garlic for 1 minute, then add the mushrooms. Cook on high heat, stirring until they are done.

Step 03

3. Add the onions, white part of the spring onions, and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper, and take the veggies out of the pan.

Step 04

4. In the same pan, add an additional 2 tablespoons of oil and fry the shrimp. Add soy sauce and a pinch of salt. Cook until the shrimp are no longer pink.

Step 05

5. Add the udon noodles to the pan. Fry on high heat, stirring continuously to help the noodles crisp up slightly.

Step 06

6. Pour the sauce over the noodles and stir everything together.

Step 07

7. Toss the veggies back into the pan and mix well.

Step 08

8. Turn off the heat and sprinkle with spring onion.

Step 09

9. Serve on a plate and enjoy!