Yaki Udon with Shrimp Recipe

I make this Yaki Udon with Shrimp on those nights when I want something fast, messy, and totally satisfying — chewy udon noodles tossed with garlicky veggies, sweet-savory sauce, and plump shrimp that get a little char. It’s not fussy, it comes together in one pan, and it feels like restaurant takeout that didn’t cost an arm and a hand.

My husband actually demands this now. Not a joke — he’ll text me from the couch at 5:15 asking if I’m “making the noodle thing” and I can hear his imaginary fork tapping. The kids are hit-or-miss with shrimp but they always eat, which is the real win. The first time I tried it I burned the garlic and swore loudly, but that smoky mistake turned into a keep-forever tweak (lightly browned garlic is magic, don’t overdo it).

Kitchen Talk

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I’m the kind of cook who talks out loud to the pan, so there’s often a running commentary while this cooks. One time I swapped oyster sauce for hoisin because I had nothing else and, weirdly, it worked — tasted sweeter but still good. I usually use frozen shrimp straight from the freezer; thaw, pat dry, and toss in hot pan. Also: don’t wash the noodles until you need to—keeping them slightly tacky helps the sauce cling better, but too wet = soupy disaster. High heat and a roomy pan are your best friends here.

Shopping Tips

– Seafood: Buy shrimp that are firm and smell like the ocean, not fishy; if buying frozen, pick a brand with minimal additives and thaw fully before cooking.
– Grains/Pasta: Fresh or frozen udon is ideal for texture; dried udon works in a pinch but needs careful rehydration so it doesn’t feel gummy.
– Vegetables: Use crisp veggies like bok choy, carrots, and snap peas; avoid watery ones that will release too much juice into the pan.
– Fats & Oils: Neutral oil with a high smoke point (canola, vegetable, or peanut) is best for getting that quick sear without burning.
– Specialty Item: Oyster sauce or a good soy-based yakisoba/yaki udon sauce makes the flavor sing—if you don’t have it, mix soy, mirin, and a touch of sugar.

Prep Ahead Ideas

– Peel and devein shrimp the night before and store covered in the fridge on a plate or shallow container.
– Slice all vegetables and put them in airtight containers or zip bags; keep leafy greens separate so they don’t wilt.
– Whisk the sauce ahead and keep in a jar in the fridge — saves two minutes and keeps things less frantic.
– Store noodles in their original packaging or a sealed container; if they’re fresh, a quick toss with a bit of oil prevents sticking.

✔Time-Saving Tricks

– Use pre-cooked or thawed shrimp to cut cook time; add them at the end so they don’t get rubbery.
– Frozen mixed stir-fry veggies are a decent shortcut; toss them in straight from the bag over high heat.
– Work in stages: get sauce ready, then veggies, then noodles; keeps the pan hot and prevents steaming.
– Don’t overcrowd the pan — if you need to, cook shrimp and veggies in batches for better browning.

✔Common Mistakes

– Overcooking shrimp: I did this once and ended up with rubbery little bullets — pull them off the pan as soon as they turn pink.
– Watery noodles/sauce: too much liquid or soggy noodles ruins the texture; drain noodles well and use a hot pan to evaporate excess sauce.
– Burning aromatics: garlic and ginger go from heavenly to bitter fast; keep them moving and don’t let them sit.
– Fixes: If sauce is too thin, simmer briefly or add a tiny slurry of cornstarch and water; if too salty, toss in a squeeze of citrus or a small splash of water and more veggies.

What to Serve It With

– Quick cucumber salad or pickled carrots to cut through the richness.
– Steamed edamame with sea salt for a simple, protein-packed side.
– Miso soup for a cozy, Japanese-inspired pairing.
– A crisp green salad with sesame dressing if you want something bright and fresh.

✔Tips & Mistakes

– Use a wide, hot pan so noodles can spread out and get a little char.
– Salt lightly while cooking and adjust sauce at the end — concentrated flavors show up late.
– If the noodles stick, splash a little oil and toss; if too dry, add a teaspoon of water and toss quickly.
– Always taste the sauce before adding — reduce if it tastes too thin.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or oil over medium-high heat to revive the noodles and prevent them from getting gummy — microwaving works in a pinch but flattens the texture. Eating it cold for lunch? Totally acceptable; shrimp and noodles are fine chilled, though the sauce won’t have that freshly-warmed aroma. Breakfast? I’ve had worse — chop it up and toss with an egg in a hot pan.

✔Variations and Substitutions

– Swap shrimp for thinly sliced chicken, beef, or tofu — adjust cook times accordingly.
– For gluten-free, use tamari and a gluten-free oyster sauce or mushroom-based sauce, and check udon alternative like rice noodles.
– Honey or brown sugar can replace sugar in the sauce; mirin or a splash of rice vinegar adds balance if you like tang.
– If udon is unavailable, thicker wheat noodles or chewy rice noodles are decent backups but change the texture.

Frequently Asked Questions

Yaki Udon with Shrimp Recipe

Chewy udon stir-fried with juicy shrimp, crisp veggies, and a savory-sweet soy glaze. A fast, satisfying weeknight noodle.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 14 oz thick udon noodles, fresh or vacuum-packed loosened in hot water if needed
• ▢ 12 oz shrimp, peeled and deveined
• ▢ 1.5 tbsp neutral oil (canola or avocado)
• ▢ 0.75 cup yellow onion, thinly sliced
• ▢ 2 cup green cabbage, shredded
• ▢ 0.75 cup carrot, cut into matchsticks
• ▢ 2 tsp garlic, minced
• ▢ 1 tsp fresh ginger, grated
• ▢ 0.5 cup scallions, thinly sliced divided
• ▢ 3 tbsp soy sauce low-sodium preferred
• ▢ 1.5 tbsp oyster sauce
• ▢ 1 tbsp mirin
• ▢ 1 tsp rice vinegar optional
• ▢ 1 tsp brown sugar
• ▢ 1 tsp toasted sesame oil
• ▢ 0.25 tsp black pepper
• ▢ 0.25 tsp crushed red pepper optional
• ▢ 1 tsp toasted sesame seeds for garnish
• ▢ 2 tbsp water as needed to loosen noodles
• ▢ 0.25 tsp kosher salt to taste

Instructions

Preparation Steps

• Whisk soy sauce, oyster sauce, mirin, rice vinegar, brown sugar, and black pepper in a small bowl.
• Soak udon in hot water until loosened, 1–2 minutes. Drain well.
• Heat a large skillet over medium-high. Add half the oil. Sear shrimp with a pinch of salt until just pink. Remove.
• Add remaining oil. Stir-fry onion and carrot until lightly softened, about 2 minutes.
• Add cabbage, garlic, and ginger. Cook until fragrant and the cabbage wilts, 2–3 minutes.
• Toss in the drained udon. Splash in water as needed to separate and heat through.
• Return shrimp to the pan. Pour in the sauce and stir-fry until everything is glossy and coated, about 1 minute.
• Drizzle with sesame oil. Fold in most of the scallions and the red pepper flakes if using. Serve topped with remaining scallions and sesame seeds.

Notes

Swap shrimp for sliced chicken or tofu. Add mushrooms or bell pepper for extra vegetables. Leftovers reheat well in a skillet with a splash of water to revive the noodles.

This recipe is an original creation inspired by classic Yaki Udon with Shrimp Recipe flavors. All ingredient ratios and instructions are independently developed.