Yaki Udon with Shrimps: Speedy Noodle Stir-fry Delight (Print Version)
Yaki Udon with Shrimps: Master this delicious noodle stir-fry! My easy recipe ensures tender udon and flavorful shrimp for a perfect meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese
# Ingredients:
→ Main Ingredients
01 -
900g Udon Noodles (fresh or frozen)
02 -
600g Shrimp (peeled, deveined, tails on or off)
03 -
3 cups Cabbage (shredded)
04 -
2 medium Carrots (julienned)
05 -
1 medium Onion (sliced)
→ Flavor Boosters
06 -
1/4 cup Soy Sauce (low sodium)
07 -
2 tbsp Mirin
08 -
3 tbsp Oyster Sauce
09 -
1 tsp Sugar (granulated)
10 -
3 cloves Garlic (minced)
11 -
1 inch Ginger (grated)
→ Finishing Touches
12 -
2 tbsp Vegetable Oil (for stir-frying)
13 -
1 tsp Sesame Oil (toasted)
14 -
2 Green Onions (sliced)
15 -
1 tsp Sesame Seeds (toasted)
# Instructions:
01 -
First things first, get all your ingredients ready. This is where I always mess up if I don't follow my own advice. Slice your cabbage, julienne the carrot, slice the onion, mince the garlic and ginger. Get those shrimp peeled and deveined. This mise en place thing? It’s real. When you’re making Yaki Udon with Shrimps, things move fast, so you want everything at arm's reach. Don't forget to thaw your udon if it's frozen!
02 -
Cook your udon noodles according to package directions, but aim for slightly undercooked – al dente, you know? Rinse them <em>immediately</em> under cold water to stop the cooking and prevent them from sticking. This is a critical step for perfect Yaki Udon with Shrimps; I once skipped it, and ended up with a giant udon brick. Then, drain them really well. Like, really, really well. Pat them dry with paper towels if you have to.
03 -
In a small bowl, whisk together the soy sauce, mirin, oyster sauce, and sugar. Give it a good stir until the sugar dissolves. This is your flavor powerhouse for the Yaki Udon with Shrimps. Taste it! Adjust it to your liking – a little more mirin for sweetness, a dash more soy for salt. This is <em>your</em> kitchen, after all.
04 -
Heat a large wok or a big skillet over high heat. Add a tablespoon of vegetable oil. Once it's shimmering, toss in your shrimp. Stir-fry them for just 1-2 minutes per side until they turn pink and opaque. Don't overcook them, or they'll be tough! I've made that mistake too many times, and rubbery shrimp? No thanks.
05 -
Add another splash of oil to the hot wok. Throw in the sliced onions, carrots, cabbage, minced garlic, and grated ginger. Stir-fry for 3-5 minutes until the vegetables start to soften but still have a bit of a bite. You want them tender-crisp. This is where the kitchen starts smelling amazing, honestly. The aromatics for your Yaki Udon with Shrimps are building!
06 -
Add the cooked udon noodles and the shrimp back into the wok with the vegetables. Pour in your prepared sauce. Toss everything together vigorously for about 2-3 minutes, making sure the noodles and veggies are evenly coated in that delicious sauce. The noodles will soak up all that flavor. A final drizzle of toasted sesame oil, a sprinkle of green onions, and maybe some sesame seeds, and your Yaki Udon with Shrimps is ready!
# Notes:
01 -
Dry your udon noodles *really* well after rinsing; it prevents a watery stir-fry.
02 -
Reheat leftovers in a pan with a splash of water, not the microwave, to keep noodles from getting mushy.
03 -
Chicken or tofu are great protein swaps if you don't have shrimp, just adjust cooking times.
04 -
A crisp cucumber salad or a simple miso soup pairs wonderfully for a complete meal.
# Tools You'll Need:
01 -
Large wok or skillet
02 -
cutting board
03 -
knife
04 -
small whisk
05 -
measuring spoons/cups
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 15 g
Total Carbohydrate: 55 g
Protein: 25 g