If you’re craving a dish that’s both comforting and packed with vibrant flavors, you’re going to love this Yaki Udon with Shrimp recipe. It brings together thick, chewy udon noodles with succulent shrimp and a medley of fresh vegetables, all coated in a savory, slightly sweet sauce that’s deeply satisfying. Every bite offers a delightful balance of textures and tastes, making it a perfect meal to share with family or savor on your own when you want something truly special and quick. Trust me, once you try this Yaki Udon with Shrimp, it will swiftly become one of your favorite go-to dinners.

Yaki Udon with Shrimp Recipe - Recipe Image

Ingredients You’ll Need

This Yaki Udon with Shrimp comes alive thanks to a handful of simple yet essential ingredients. Each one plays an important role—whether it’s the chewy udon noodles providing a sturdy base, the shrimp adding juicy protein, or the mix of vegetables bringing color and freshness. Together, they create a dish that’s balanced in every way.

200g udon noodles (vacuum-packed): These thick, wheat noodles have a wonderful chewy texture that soaks up the sauce perfectly.
2 tbsp neutral oil: Ideal for stir-frying, this keeps flavors pure and prevents burning.
8-10 shrimp (approx 100g): Fresh or thawed, these add a sweet, briny bite that complements the noodles beautifully.
1 garlic (minced): Garlic infuses the dish with a warm and savory aroma.
1 yellow onion (sliced): Adds sweetness and depth when sautéed.
8 white mushrooms (sliced, approx 120g): These bring earthiness and a meaty texture to the mix.
1 carrot (cut matchstick-style): For a touch of crunch and natural sweetness.
1 spring onion (green & white separately chopped): Enhances freshness and visual appeal.
1 tbsp regular soy sauce: The salty backbone that builds umami flavor.
Pinch salt and pepper: Essential seasonings to balance all ingredients.
1 tbsp oyster sauce: Adds a rich, slightly sweet depth to the sauce.
1 tsp dark soy sauce: Not the regular kind—this adds color and a deeper flavor punch.
1 tsp rice vinegar: A subtle tang to brighten the dish.
1 tsp brown sugar: Balances acidity and saltiness with a hint of caramel sweetness.
1/3 tsp freshly crushed black pepper: Gives a mild kick and complexity.
2 tsp toasted sesame oil: Final aromatic drizzle for that nutty fragrance.

How to Make Yaki Udon with Shrimp

Step 1: Prepare the Udon Noodles

Start by boiling the udon noodles according to the package instructions. Once they’re just tender, drain and rinse them with cold water to stop the cooking and keep them from sticking. Drizzle with a little oil and set aside. This step ensures your noodles stay perfectly chewy and ready to absorb the sauce later on.

Step 2: Sauté the Vegetables

Heat 1 tablespoon of oil in a pan over high heat and toast the minced garlic until fragrant, about one minute. Then add the sliced mushrooms and stir-fry until they release their moisture and begin to brown. Toss in the sliced yellow onions, the white parts of the spring onions, and matchstick-style carrots. Stir everything together for another 2 to 3 minutes until vegetables are tender yet still crisp. Season with a pinch of salt and pepper, then remove the veggies from the pan and set aside to keep their texture vibrant.

Step 3: Cook the Shrimp

In the same pan, add the remaining oil and gently fry the shrimp. Sprinkle a bit of salt and splash in the regular soy sauce to accentuate their natural sweetness while they turn opaque and pink. Cooking shrimp quickly over high heat keeps them tender and juicy, bringing that delightful seafood flavor front and center.

Step 4: Fry the Udon Noodles

Next, add the prepared udon noodles back to the pan with the shrimp. Stir-fry on high heat, continually tossing the noodles so that they warm through and develop slightly crisp edges. This quick searing creates contrast between the soft interior and subtly crunchy exterior of the noodles, amplifying the dish’s textural appeal.

Step 5: Add the Sauce and Combine

Pour in the sauce made of oyster sauce, dark soy sauce, rice vinegar, brown sugar, freshly crushed black pepper, and toasted sesame oil. Stir everything vigorously to coat the noodles, shrimp, and veggies evenly with this luscious glaze. Then, fold in the sautéed vegetables, integrating all the layers of flavor together for a perfectly balanced Yaki Udon with Shrimp.

Step 6: Finish and Serve

Turn off the heat and sprinkle the green parts of the spring onions on top to impart a fresh, sharp flavor and a pop of color. Serve immediately while warm and enjoy every satisfying bite of this homemade stir-fried noodle classic.

How to Serve Yaki Udon with Shrimp

Garnishes

Simple garnishes can really elevate your Yaki Udon with Shrimp. Consider toasted sesame seeds for added crunch and nuttiness or a few thin slices of fresh chili if you enjoy a bit of heat. A wedge of lime on the side offers a bright citrus burst to contrast the savory depths of the dish.

Side Dishes

Yaki Udon with Shrimp can stand proudly on its own, but it pairs beautifully alongside light sides like a crisp cucumber salad, pickled ginger, or a small bowl of miso soup. These complements refresh the palate and add variety to your meal without overwhelming those main flavors.

Creative Ways to Present

For a fun twist, serve your Yaki Udon with Shrimp in a rustic wooden bowl or a large, shallow plate to showcase the vibrant colors and textures. Add a small handful of microgreens on top or even a drizzle of spicy mayo to give it a modern, fusion flair that’s sure to impress guests or family alike.

Make Ahead and Storage

Storing Leftovers

Leftover Yaki Udon with Shrimp keeps well in an airtight container in the refrigerator for up to two days. Because the noodles can absorb moisture, it’s best to enjoy leftovers quickly before they lose their perfect texture.

Freezing

While you can freeze Yaki Udon with Shrimp, it’s not ideal as the noodles may become mushy upon thawing. If you do freeze it, separate portions into freezer-safe containers and aim to consume within one month for the best flavor retention.

Reheating

Reheat your stored Yaki Udon with Shrimp gently in a skillet over medium heat, adding a splash of water or broth to loosen the noodles if needed. Avoid microwaving for extended times, as this can cause the shrimp to become rubbery and the noodles too soft.

FAQs

Can I use frozen shrimp for this Yaki Udon with Shrimp recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before cooking to prevent excess moisture in the pan, which can affect the stir-fry’s texture.

What can I substitute if I don’t have oyster sauce?

If oyster sauce isn’t available, you can use hoisin sauce or a combination of soy sauce with a little mushroom broth to replicate its rich, sweet umami flavor.

Are there vegetarian options for Yaki Udon?

Definitely! Simply omit the shrimp and double up on mushrooms or add tofu for protein. Use vegetarian oyster sauce or a mushroom-based sauce to keep the same savory depth.

How spicy is Yaki Udon with Shrimp?

This dish is mild by default, but you can easily adjust the heat by adding sliced chili peppers or a dash of chili oil according to your preference.

Can I make this dish gluten-free?

Yes, but you’ll need to swap regular udon noodles for gluten-free noodles and choose tamari instead of soy sauce to keep it safe for gluten sensitivities.

Final Thoughts

There’s something wonderfully comforting about a bowl of Yaki Udon with Shrimp that feels both indulgent and wholesome. Its rich sauce, tender shrimp, and vibrant vegetables meld together so effortlessly that it’s hard not to savor every bite. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe is a guaranteed crowd-pleaser. I can’t wait for you to try it and make it a beloved part of your home cooking.