Shrimp Yaki Udon

5 from 35 votes

Shrimp Yaki Udon is a super flavorful, restaurant-quality Japanese-inspired noodle stir-fry that’s better and healthier than take-out!

Prep Time15

Cook Time25

Total Time40

Course: dinner, lunch

Cuisine: Asian, Japanese

Servings: servings

Calories: 441kcal

Author: Agnieszka

Ingredients

8 oz dry udon noodles or 14 oz vacuum packed fresh udon noodles
2 tablespoons plus 1 teaspoon avocado or vegetable oil divided
1 lb raw shrimp peeled and deveined
½ lb coleslaw mix or sliced cabbage
1 onion sliced into half circles
1 cup matchstick carrots
2 cloves garlic minced
8 oz sliced white mushrooms
2 scallions chopped
Salt and pepper to taste

Sauce:

2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons rice vinegar or mirin
2 teaspoons honey
1 tablespoon toasted sesame oil
¼ teaspoon each of salt and pepper

Instructions

Place the noodles in a pot of boiling water. Boil according to package instructions (dry usually boil for 8 minutes, fresh for about 3 minutes). Drain on a colander, place in a bowl and toss with 1 teaspoon oil. Set aside.
Combine sauce ingredients in a small bowl and set aside.
In a large skillet or wok heat up 1 tablespoon oil. Add mushrooms and cook on high heat until softened and browned. Then add onions, carrots and cabbage or coleslaw mix. Stir fry for a couple minutes.
Add garlic and cook another minute, stirring.
Transfer cooked vegetables into a bowl or plate and set aside.
In the now empty skillet add the remaining 1 tablespoon oil and cook shrimp until pink and very lightly browned, stirring often. Remove from the skillet and set aside.
In a now empty skillet pour in the sauce and quickly bring to boil. Add cooked vegetables and cooked and drained noodles into the skillet and cook for 3-4 minutes, stirring, until the noodles are evenly covered in sauce and the stir-fry is heated through. Taste and season with salt and pepper to taste.
Stir in the cooked shrimp.
Season with salt and pepper and sprinkle with sliced scallions.

Notes

If using vacuum packaged noodles, put them in boiling water for 1-3 minutes to help separate them before stir-frying, even if the package instructions tell you to add them directly to the stir-fry. This will prevent the noodles from breaking and falling apart.

If you don't have oyster sauce, you can swap it for hoisin or Worcestershire sauce.

This recipe calls for cabbage, onions, carrots and peppers but you can also use other veggies such as snap or sugar peas, green beans, broccoli or baby corn.

If you like extra saucy noodles, double the amount of sauce.

For a more authentic Japanese look use dark soy sauce if you can find it. It will make the sauce dark brown (though the flavor will be mostly the same).

Nutrition