Savory Shrimp Yaki Udon (Printable)
Succulent shrimp and thick udon noodles stir-fried with crisp veggies and a savory umami sauce.
# What You’ll 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 & 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 instructions. Drain thoroughly 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 pink and opaque. Remove the shrimp and set aside.
04 - Add the remaining tablespoon of vegetable oil to the pan. Sauté the garlic and ginger for about 30 seconds until fragrant.
05 - Add the onion, carrot, and bell pepper to the pan. Stir-fry for 3 to 4 minutes until just tender-crisp.
06 - Return the cooked shrimp to the pan and add the drained udon noodles. Pour the prepared sauce over everything, tossing with tongs or a spatula to coat evenly.
07 - Add the spinach or bok choy and sliced green onions. Stir-fry for 1 to 2 minutes until the greens are just wilted.
08 - Transfer to serving plates and garnish with toasted sesame seeds, shredded nori, and lime wedges as desired. Serve immediately.
# Expert Tips:
01 -
- It comes together in exactly 30 minutes, which means you can ditch the takeout menu for good on busy nights.
- The thick chewy udon noodles grab onto that umami sauce like nothing else, making every single bite count.
02 -
- Dry your shrimp thoroughly with paper towels before searing, because even a little moisture will make them steam instead of getting that golden pink crust.
- Do not overcook the noodles before adding them to the wok, since they will cook a bit more when you toss everything with the sauce.
03 -
- Use the largest pan you own because overcrowding is the enemy of a good stir fry, and everything needs room to move and caramelize properly.
- Prep every single ingredient before you turn on the heat, because once you start cooking, things move fast and you will not have time to julienne a carrot.