Yaki Udon with Shrimps: Quick & Flavorful Weeknight Dish (Print Version)

Whip up Yaki Udon with Shrimps for a quick, flavorful weeknight meal. Tender noodles, succulent shrimp, and a savory sauce! My go-to for busy evenings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Contains Seafood, Soy, Gluten

# Ingredients:

→ Noodles & Protein

01 - 1 lb fresh or frozen udon noodles
02 - 1 lb large shrimp, peeled and deveined

→ Savory Sauce Essentials

03 - 1/4 cup low-sodium soy sauce
04 - 2 tbsp mirin
05 - 1 tbsp sake (cooking sake is fine)
06 - 1 tbsp oyster sauce
07 - 1 tsp brown sugar

→ Aromatics & Veggies

08 - 2 tbsp vegetable oil
09 - 4 cloves garlic, minced (or more, if you're like me!)
10 - 1 tbsp fresh ginger, grated
11 - 1 medium onion, thinly sliced
12 - 1 large carrot, julienned
13 - 3 cups green cabbage, shredded

→ Finishing Touches

14 - 2 green onions, sliced (for garnish)
15 - 1 tbsp toasted sesame seeds (for garnish)
16 - Optional: chili flakes or togarashi for heat

# Instructions:

01 - First things first, get everything ready. This is where I sometimes get a bit chaotic, but honestly, having everything chopped, measured, and within arm's reach makes stir-frying so much smoother. Slice your onion, julienne those carrots, shred the cabbage. Mince the garlic and grate the ginger. Whisk together your soy sauce, mirin, sake, oyster sauce, and sugar in a small bowl. This is your magic sauce, and trust me, you want it ready to go. Don't forget to defrost and pat dry your shrimp; excess moisture means less searing, more steaming, and we don't want that!
02 - Follow the package directions for your udon noodles. If using fresh, a quick dip in boiling water for about a minute or two, just until they separate, is usually enough. For frozen, they might need a bit longer. Drain them well and give them a quick rinse under cold water to stop the cooking and prevent them from sticking. A little drizzle of oil after rinsing helps too. I once overcooked them, and they turned into a sad, mushy clump. Learn from my mistakes, friends!
03 - Heat a large wok or skillet over medium-high heat with a tablespoon of vegetable oil. Once it's shimmering, add your shrimp in a single layer. Don't overcrowd the pan, or they'll steam instead of sear. Cook for about 1-2 minutes per side, just until they turn pink and opaque. They should smell wonderfully sweet and a little charred. Remove them from the pan and set aside. We'll add them back later, so don't worry about them cooling down too much.
04 - Add another splash of oil to the same pan, still on medium-high. Toss in your minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant—oh, that smell! Then add your sliced onions and carrots. Cook for 2-3 minutes until they start to soften slightly. Next, throw in the shredded cabbage. Keep stirring constantly, letting the veggies get a nice char without burning. This step goes fast, so stay focused!
05 - Now for the fun part! Add your cooked udon noodles and the reserved shrimp back into the pan with the vegetables. Pour your prepared sauce mixture evenly over everything. Using tongs, toss and stir vigorously to combine all the ingredients and coat the noodles and veggies with that glorious sauce. This is where the magic happens, and the Yaki Udon with Shrimps truly comes to life. Keep tossing for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
06 - Once the noodles are beautifully coated and the sauce clings to every strand, it's ready! The Yaki Udon with Shrimps should look glossy, smell incredibly savory, and have a vibrant mix of colors. Transfer it immediately to serving bowls. Sprinkle generously with sliced green onions and toasted sesame seeds. Sometimes, I add a dash of chili flakes for an extra kick. Take a moment to admire your handiwork before digging in. You earned it!

# Notes:

01 - Don't overcrowd your pan, seriously! It steams instead of stir-fries, and nobody wants soggy veggies or shrimp.
02 - You can prep all your veggies and the sauce mixture ahead of time. Just store them separately in the fridge, then dump and cook when you're ready. Lifesaver!
03 - If you're out of shrimp, chicken breast or even firm tofu works wonderfully. Just adjust cooking times, of course.
04 - A sprinkle of togarashi (Japanese seven-spice blend) at the end adds a fantastic kick and a vibrant color. I never skip it!

# Equipment Needed:

01 - Large wok or large skillet
02 - tongs
03 - small whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 12g
Total Carbohydrate: 55g
Protein: 30g

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