This awesome shrimp yaki udon recipe is ready in less than 30 minutes! With chewy noodles, sweet shrimp, and veggies in a delicious one-pan sauce, this is an absolutely perfect dinner for weeknights.
Stir Fry Noodles
Noodles are a great staple of many Asian cuisines. One of the best things about noodles is how much they fill you up, and how they soak up all the tasty sauce. When you’re eating a tangy, sweet and savory sauce, you want to get as much of that goodness in your mouth as you can. Perhaps best of all, this recipe is much lower in fats and oils than many other ones. With veggies and shrimp, your dinner will be ready in less than 30 minutes.
What To Love About This Recipe
- Ready in less than 30 minutes!
- Plenty of options to vary the recipe, like gluten free, vegetarian, or vegan. Simply add or remove ingredients as required.
- The sauce is tangy, zesty, and perfectly coats the noodles.
- Udon is healthier than takeout stir fry with way less oil.
- You can have your favorite takeout Asian meal in the comfort of your own home!
Shrimp Yaki Udon Noodle Ingredients
You’ll need:
- Vegetables of your choice
- Udon noodles
- Oil
- Shrimp
- Salt and pepper
Yaki Udon Sauce
You will need hoisin sauce, oyster sauce, brown sugar, rice vinegar, soy sauce, corn stach and sesame oil.
Ingredient Notes
- The best udon noodles should come in airtight vacuum sealed packages. They’ll be in the produce section or the Asian section of your local grocery store or Asian supermarket. You want to get the plain noodles without seasoning.
- When purchasing, look for the words “Fresh Udon Noodles”, rather than the dried kind or a more heavily processed alternative. Asian grocers often sell a wide variety of udon noodles, so you can try a few out and see which one you like best!
- We recommend low sodium soy sauce, and you can find soy sauce varieties in most Asian stores and even in some of the big box supermarkets.
- Hoisin sauce is made from fermented soy beans, which are then mixed with sugar and spice. Its sweet, rich flavor adds a lot to any recipe and this is no exception. You can usually find it in Asian grocers or in the Asian section of a regular grocery store.
How To Make Shrimp Udon
- First, remove your udon noodles from its package and soak in very hot water for about a minute. Use a pair of chopsticks to loosen them carefully. Rinse with cold water and set aside.
- Whisk together your sauce ingredients. That’s the soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, hoisin sauce and corn starch. This shouldn’t take too long.
- Next, season your shrimp and cook in a skillet or pan over medium heat. Cook them until the shrimp turn pink, which if you’re using the smaller varieties, should only take about a minute per side, or 90 to 120 seconds if you toss the shrimp in the pan as they cook. Transfer to a plate.
- Add the veggies to the same skillet and the remaining oil and cook for 2 minutes, stirring continuously.
- Add the udon noodles and sauce, and toss to coat everything. Cook for about 1 minute.
- Return the shrimp back to the skillet and mix to combine.
- Garnish with scallions.
Recipe Tips and Tricks
We’ve got a few handy tips for you to follow when making this recipe.
- Be gentle with your noodles. They will soften as they warm up and this makes it easier to break them apart. Don’t mash or overpower the noodles, though!
- You can use long pasta like spaghetti or bucatini instead of yaki udon noodles if you like. You might not be able to find the right udon noodles for this recipe and that’s OK! Boil your pasta before cooking, which adds some cooking time, but you’ll still be eating within thirty minutes.
- You can use frozen vegetables rather than fresh vegetables too.
Storage and Reheating Shrimp Yaki Udon
You can store any leftovers in an airtight container in the refrigerator for up to three days. Seafood does not keep for long after cooking, so be sure to eat your leftovers quickly.
To reheat your udon noodles, you only need to return the noodles to the pan and re-stir fry them, this time for about two minutes. This should be enough to heat the noodles through, and you can add a splash of water or soy sauce if you need to, which will speed up the reheating process. You could reheat the noodles in a microwave-safe bowl for a minute or two, too.
Additions and Substitutions
You can add a few extra vegetables for sure. Things like bell pepper, baby corn, snow peas, bok choy, yellow onion and crunchy bean sprouts are all great in a stir fry! Stir fry is a really good way to just use up any vegetables sitting in your fridge.
You can sprinkle some chilli flakes or add some sriracha to your sauce if you want to increase the spice factor.
Don’t like shrimp? You can use pretty much any protein with this recipe and it will work well. Chicken, beef, and even tofu are all awesome with this recipe.
More Delicious Stir Fry Recipes
Chinese Black Pepper Chicken Stir Fry
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Easy Shrimp Yaki Udon
Ingredients
For The Yaki Udon Sauce
- ½ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons brown sugar
- 1 tablespoon corn starch
Yaki Udon Noodles
- 1 pound 500 grams fresh shrimp or prawns without shells, washed and deveined
- Salt and pepper to taste
- 4 tablespoons vegetable oil divided
- 3 packets 7 oz each udon noodles
- 4 cups stir fry vegetables chopped ( I used onion, mushrooms and snow peas)
- 2 stalks scallions cut 2 inches long
Equipment
Instructions
Sauce
- Mix all the ingredients for the sauce in a small bowl. Set aside.
Yaki Udon Noodles
- Remove your udon noodles from its package and soak in very hot water for about a minute. Use a pair of chopsticks to loosen them carefully. Rinse with cold water and set aside.
- Season shrimp with salt and pepper.
- In a large skillet heat 2 tablespoons oil over high heat. Add shrimp and cook until no longer pink, about 1 minute per side. Transfer to a plate. Set aside.
- Add the veggies and the remaining oil to the same skillet and cook for 2 minutes, stirring continuously.
- Add the udon noodles and sauce, and toss to coat everything. Cook for about 1 minute.
- Return the shrimp back to the skillet and mix to combine.
- Garnish with scallions.
- Serve immediately.
- Enjoy!
Nutrition
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Candace says
This recipe is the first recipe of yours I’ve done. It was a huge hit. Thank you!
chefjar says
Hey, Candace! Thank you and hope you will try other recipes too!
Gloria says
Such a nice savory dish!
Vaidehi says
What a great recipe and presentation!
Stacey says
Thank you for yet another dinner idea!! I made this tonight! Delicious!
chefjar says
Thank you, Stacey!
Elaine says
This is my third or fourth recipe of yours I've tried, and they never disappoint! I was so happy the kids were so impressed. It was definitely a dish we'll bookmark to make again.
chefjar says
Oh!!Thank you for your kind feedback, Elaine!
Elly says
Just cooked it for lunch and everyone loved it! Thanks for posting.
chefjar says
So glad you’re loving this recipe! Thank you!!
Nash says
Excellent recipe! I appreciate when recipes come together as expected, this one was very well put together and very accurate in the amount of serving stated! My picky kids loved it so I will definitely keep this in the rotation.
chefjar says
Thanks so much for the great review!❤️ Glad you liked the recipe!
Shaley says
Definitely going in rotation in my house. My little ones loved it and so did my husband.
chefjar says
Thanks so much for the great review!❤️
Anna says
Such an easy recipe! So good - entire family loved it and all had seconds. I will definitely be making this again!
chefjar says
That makes me so happy to hear Anna, thanks so much for the great comments!😀
Ida says
Made this last night and I love how it turned out. So easy and delicious in every bite. Thanks for sharing!
chefjar says
Thank you, Ida!
Anna Rangel says
This has been in my favourite folder for a while now and I've made it many times. Highly recommended!
chefjar says
Thank you, Anna! I am glad you liked this recipe)).
Murphy says
This is a hit every time I make it! It has become one of my all-time favorite meals.
chefjar says
Thank you Murphy!
Olya says
I made this last week and it was delicious! I actually just bought the ingredients again to make it a second time!
chefjar says
Thanks so much for taking the time to leave a review!❤️ I am glad you liked the recipe!
Athena says
This was wonderful! I tried this recipe at home and my husband and kids enjoyed it so much! Thank you for this!
chefjar says
Thank you, Athena!
Margie Stultiens says
We eat a lot of Asian food and this has to be up with the best of them. Such an easy way to prepare a wholesome, nutritious and flavoursome meal.
Jeanette says
Excellent! We love this recipe and it is on my husband’s weekly rotation request list.
chefjar says
Thank you Jeanette!
Romilda says
The flavors are wonderful! I look forward to making it again soon.
chefjar says
Hey, Romilda! I am glad you liked the recipe and thank you for sharing your experience!
Livia says
Made this for dinner over the weekend and it tasted delicious. This recipe is one I will come back to again and again.
chefjar says
Hey, Livia! Thanks so much for taking the time to leave a review!❤️ I am glad you liked this recipe!
Salome says
Made this for dinner tonight. Loved this and so did my family! So delicious!
chefjar says
Hey, Salome! Thanks so much for taking the time to leave a review!❤️ I am glad you liked this recipe!
Bel Lucia says
This recipe was so easy to follow. My family really enjoyed it. Thanks for a great recipe.
chefjar says
Thank you Bel!
Payton says
I have made this 3 times now and it is incredible! Thanks so much for posting.
chefjar says
Thank you Payton!