Name: Yaki Udon with Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 pack (200g) udon noodles, preferably vacuum-packed; 2 tablespoons neutral oil; 8-10 shrimp (approx. 100g); 1 garlic clove, minced; 1 yellow onion, sliced; 8 white mushrooms, sliced (approx. 120g); 1 carrot, cut matchstick-style; 1 spring onion, green and white parts separated and chopped; 1 tablespoon regular soy sauce; Pinch of salt and pepper; 1 tablespoon oyster sauce; 1 teaspoon dark soy sauce (not regular soy sauce); 1 teaspoon rice vinegar; 1 teaspoon brown sugar; ⅓ teaspoon freshly crushed black pepper; 2 teaspoons toasted sesame oil; Pinch of salt

If you’re craving a quick, satisfying noodle dish that packs a punch of flavor, you’re going to love this Yaki Udon with Shrimp Recipe. It’s one of those meals I turn to when I want something hearty but without spending hours in the kitchen. The chewy udon noodles paired with juicy shrimp and a savory sauce make it comfort food with a little Asian flair—perfect for weeknight dinners or impressing friends with minimal effort.

What I really appreciate about this dish is how versatile it is. You get those tender noodles soaking up all the garlicky, umami-rich sauce while the shrimp add a light, fresh touch. Whether you’re new to cooking Japanese food or a seasoned fan, this Yaki Udon with Shrimp Recipe is a reliable crowd-pleaser that’s easy to customize and always hits the spot.

Ingredients You’ll Need

Each ingredient plays its own role to create that perfect balance of flavors and textures. The key is using fresh shrimp and firm udon noodles that hold up well when stir-fried. Grab good-quality soy sauce and oyster sauce—they really elevate the dish.

Udon noodles: I prefer vacuum-packed fresh udon; they cook super quickly and don’t get mushy.
Neutral oil: Such as vegetable or canola oil, ideal for stir-frying without overpowering flavors.
Shrimp: Fresh or thawed, peeled and deveined. They cook fast and add lovely sweetness.
Garlic: Minced finely to release that wonderful aroma when toasted.
Yellow onion: Sliced thin, it softens and adds a mellow sweetness.
White mushrooms: Sliced thick enough to have bite but cook through nicely.
Carrot: Matchstick-cut for a subtle crunch and color contrast.
Spring onion: Both white and green parts separated; the white for cooking, green for garnishing.
Soy sauce: Go for regular soy sauce for the cooking stage—adds saltiness and umami.
Salt and pepper: To season and enhance flavors naturally.
Oyster sauce: The star in the sauce mix—provides depth and richness.
Dark soy sauce: Just a teaspoon for color and a touch of sweetness; make sure it’s the dark one.
Rice vinegar: Balances the sauce with a bit of acidity.
Brown sugar: Adds mild sweetness and helps caramelize the dish slightly.
Freshly crushed black pepper: Gives a subtle heat and fragrance.
Toasted sesame oil: Use sparingly; this delivers that unmistakable nutty aroma.

Variations

I love mixing things up with this Yaki Udon with Shrimp Recipe depending on what’s in my fridge. It’s super forgiving, so feel free to experiment and put your own spin on it—after all, cooking should be fun!

Vegetarian option: Swap shrimp for firm tofu or extra mushrooms. I’ve done this when my family wants a meatless meal, and it’s just as tasty.
Spicy twist: Add a teaspoon of chili paste or sprinkle red pepper flakes when tossing the sauce in. It wakes up the dish beautifully if you like heat.
Seasonal veggies: I sometimes toss in bell peppers, snap peas, or baby corn for extra crunch and color.
Protein swap: Chicken or thinly sliced beef work well too if shrimp isn’t your go-to. Just adjust cooking times accordingly.

How to Make Yaki Udon with Shrimp Recipe

Step 1: Prep Your Noodles and Ingredients

Start by boiling the udon noodles according to the package instructions—usually just a few minutes if they’re fresh. Drain them well and rinse under cold water to stop cooking and prevent sticking. Drizzle a little oil over the noodles to keep them separate; trust me, this step keeps the final stir-fry from becoming a gluey mess.

Step 2: Sauté Garlic and Vegetables

Heat a tablespoon of oil in a large pan or wok on high heat. Toss in the minced garlic and let it toast for about a minute—watch closely so it doesn’t burn, as burnt garlic turns bitter. Then add the mushrooms and stir-fry till they shrink and have a lovely golden color. Follow with the onions, white parts of the spring onion, and carrots, cooking for 2-3 minutes until veggies are tender but still have some bite. A pinch of salt and pepper here brings out their natural flavors. Once done, take the veggies out and set aside.

Step 3: Cook the Shrimp

Add another tablespoon or two of oil to the pan and toss in your shrimp. Stir on high heat, adding soy sauce and a pinch of salt to season. The shrimp will turn pink and opaque—usually just a few minutes. Be careful not to overcook them; shrimp that’s rubbery is nobody’s favorite!

Step 4: Fry the Noodles and Add Sauce

Throw the udon noodles into the pan with the shrimp and keep stirring on high heat. The goal here is to get the noodles a little crispy on the edges without breaking them apart, so keep things moving. Next, pour in your pre-mixed sauce made from oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, toasted sesame oil, and a pinch of salt. Stir everything thoroughly to coat noodles and shrimp evenly.

Step 5: Mix Everything and Garnish

Return the cooked veggies to the pan, tossing them gently but thoroughly into the saucy noodles. Turn off the heat and sprinkle on the green parts of the spring onions for that fresh, bright finish. It’s ready to plate, and honestly, the smell alone will have you digging in immediately.

How to Serve Yaki Udon with Shrimp Recipe

A white bowl filled with a colorful shrimp stir-fry noodle dish sits on a wooden board. The dish has three main layers: thick golden-brown noodles at the bottom, topped with round orange shrimp and bright slices of green zucchini, orange carrot, and small green broccoli florets, with thin slices of green jalapeño and light purple onion pieces mixed in. Bright green chopped scallions rest on top, adding freshness. A pair of light wooden chopsticks holds some noodles and vegetables above the bowl. Part of a black pan with more of the same dish is visible in the top right, resting on a crumpled mustard yellow cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my Yaki Udon with some extra chopped spring onions and a sprinkle of toasted sesame seeds—those little seeds add crunch and nuttiness that elevate the dish. Sometimes, I add a few shreds of toasted seaweed or a squeeze of fresh lime for brightness.

Side Dishes

For sides, a simple miso soup or a light cucumber salad pairs beautifully. If you want something heartier, steamed edamame or a small serving of pickled vegetables keeps the meal balanced without overwhelming the flavors.

Creative Ways to Present

When I’ve had friends over, I sometimes present this dish in individual bowls topped with a perfectly fried egg on each—looks gorgeous and adds protein. Another idea is serving it alongside a vibrant sashimi platter for a Japanese-themed dinner party. These little touches make it feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Yaki Udon with Shrimp keeps well in an airtight container in the fridge for up to 2 days. I find the noodles soak up sauce over time, so before reheating, sprinkle a little water or broth to loosen things up. This helps maintain that nice, chewy texture instead of turning gummy.

Freezing

I don’t usually freeze this dish because the texture of udon noodles changes when frozen and thawed. If you must, freeze in a shallow container for no longer than a month and thaw overnight in the fridge, but be ready for slightly softer noodles.

Reheating

The best way I’ve found to reheat Yaki Udon with Shrimp is in a hot skillet with a splash of oil or water. Toss it around quickly on medium heat until heated through. Microwaving works too but may make the noodles a bit stickier.

FAQs

Can I use frozen shrimp for this Yaki Udon with Shrimp Recipe?

Absolutely! Just make sure to thaw the shrimp completely before cooking and pat them dry to avoid extra moisture that can make the noodles soggy. Frozen shrimp work perfectly well and are often more convenient.
What’s the difference between regular and dark soy sauce?

Regular soy sauce is lighter in color and saltier, while dark soy sauce is thicker, sweeter, and gives dishes a rich color. Using dark soy sauce in this recipe ensures that beautiful brown hue and subtle sweetness without over-salting.
Can I make this dish gluten-free?

Yes! Choose gluten-free udon noodles (or rice noodles as a substitute), and swap regular soy sauce and oyster sauce for gluten-free versions. The rest of the ingredients are naturally gluten-free.
Is it okay to prepare the sauce ahead of time?

Definitely. Mixing the sauce beforehand saves time and lets the flavors meld nicely. Just give it a quick stir before pouring it into the pan.
How do I stop the noodles from sticking together?

Drizzling oil and rinsing the noodles with cold water after boiling are key steps. Also, stir-frying on high heat helps them keep their texture and prevents clumping.

Final Thoughts

This Yaki Udon with Shrimp Recipe is one of those comforting dishes that always feels like a treat but comes together quickly. I love how the combination of chewy noodles, tender shrimp, and flavorful veggies makes every bite satisfying without fuss. If you’re looking for a delicious, easy-to-make meal that’s perfect for busy evenings or casual get-togethers, give this recipe a try—you won’t regret it!