Can I use frozen shrimp for Yaki Udon?

Absolutely. Frozen shrimp works just as well as fresh for this recipe. Just make sure to thaw and pat them dry before cooking to prevent excess water in your stir-fry. Deveining and removing the shell (if needed) in advance will also save time during cooking.

What kind of udon noodles should I use?

For the best texture, vacuum-packed fresh udon noodles are ideal. They're thick, chewy, and only need a brief boil to loosen. However, you can also use frozen or dried udon — just follow package instructions and avoid overcooking. Dried udon will be thinner and less bouncy but still delicious.

Is Yaki Udon with Shrimp spicy?

By default, this recipe is not spicy , making it family-friendly. However, you can easily add heat with chili oil, crushed red pepper flakes, Sriracha, or Gochujang. For a subtle kick, freshly ground black pepper or a dash of wasabi can also work beautifully.

Yaki Udon with Shrimp: A Quick & Flavor-Packed Japanese Stir-Fry

Name: Yaki Udon with Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 pack (200g) udon noodles – chewy base of the dish; 2 tbsp neutral oil – for stir-frying; 8-10 shrimp (approx 100g) – main protein; 1 garlic clove, minced – adds aroma and depth; 1 yellow onion, sliced – provides sweetness; 8 white mushrooms, sliced – earthy texture; 1 carrot, julienned – adds crunch and color; 1 spring onion (green & white separated), chopped – fresh garnish and flavor; 1 tbsp regular soy sauce – seasoning for shrimp; Pinch of salt and pepper – enhances flavor; 1 tbsp oyster sauce – umami base of the sauce; 1 tsp dark soy sauce – color and depth; 1 tsp rice vinegar – balances flavors; 1 tsp brown sugar – slight sweetness; 1/3 tsp freshly crushed black pepper – mild heat; 2 tsp toasted sesame oil – nutty aroma; Pinch of salt – balances the sauce

Description

Yaki Udon with Shrimp is a quick and savory Japanese stir-fried noodle dish made with chewy udon, juicy shrimp, and crisp vegetables tossed in a rich umami sauce. Ready in just 20 minutes, it’s perfect for a satisfying weeknight dinner.

Ingredients

Scale

1 pack (200g) udon noodles – chewy base of the dish
2 tbsp neutral oil – for stir-frying
8–10 shrimp (approx 100g) – main protein
1 garlic clove, minced – adds aroma and depth
1 yellow onion, sliced – provides sweetness
8 white mushrooms, sliced – earthy texture
1 carrot, julienned – adds crunch and color
1 spring onion (green & white separated), chopped – fresh garnish and flavor
1 tbsp regular soy sauce – seasoning for shrimp
Pinch of salt and pepper – enhances flavor
1 tbsp oyster sauce – umami base of the sauce
1 tsp dark soy sauce – color and depth
1 tsp rice vinegar – balances flavors
1 tsp brown sugar – slight sweetness
1/3 tsp freshly crushed black pepper – mild heat
2 tsp toasted sesame oil – nutty aroma
Pinch of salt – balances the sauce

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Instructions

Slice all vegetables: mushrooms, onion, carrot, and spring onions (green and white parts separated).
Boil udon noodles according to package instructions, rinse with cold water, drizzle with oil, and set aside.
Mix the sauce in a bowl: oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, toasted sesame oil, and salt.
Heat 1 tbsp oil in a large pan. Sauté garlic for 1 minute, then add mushrooms, onion, carrot, and white part of spring onion. Stir-fry on high heat for 2-3 minutes. Remove and set aside.
Add 1 tbsp oil to the same pan. Add shrimp, soy sauce, and a pinch of salt. Cook until pink and opaque. Remove shrimp and set aside.
Add udon noodles to the same pan. Stir-fry on high heat until slightly crisped.
Pour sauce over noodles and toss to coat evenly.
Add back cooked vegetables and shrimp. Toss to combine and heat through.
Garnish with green spring onions. Serve immediately.

Notes

Use fresh or vacuum-packed udon noodles for best texture.
Don’t overcook the noodles — they’ll continue cooking during stir-fry.
Customize with bell pepper, bok choy, or cabbage.
For extra heat, add chili oil or crushed red pepper flakes.
Leftovers can be stored for 2–3 days in the fridge.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Japanese

Nutrition

Serving Size: 1 plate
Calories: 615 kcal
Sugar: 16 g
Sodium: 1958 mg
Fat: 21 g
Saturated Fat: 2 g
Unsaturated Fat: 17 g
Trans Fat: 0.1 g
Carbohydrates: 81 g
Fiber: 8 g
Protein: 29 g
Cholesterol: 81 mg