Quick Delicious Yaki Udon with Shrimps (Print Version)

Whip up a satisfying Delicious Yaki Udon with Shrimps. This easy stir-fry recipe brings authentic Japanese flavors to your table, perfect for any weeknight.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Pescatarian

# Ingredients:

→ Noodle & Protein Base

01 - 1 lb (450g) fresh or frozen udon noodles
02 - 1 lb (450g) medium to large shrimp, peeled and deveined

→ Flavor Boosters

03 - 2 tbsp soy sauce
04 - 1 tbsp mirin
05 - 1 tbsp sake (or dry sherry/extra mirin)
06 - 1 tbsp oyster sauce
07 - 3 cloves garlic, minced
08 - 1 inch fresh ginger, grated

→ Fresh Add-ins

09 - 1 tbsp neutral oil (like canola or vegetable), plus more if needed
10 - 1 small yellow onion, thinly sliced
11 - 1 medium carrot, julienned or thinly sliced
12 - 2 cups green cabbage, thinly shredded

→ Garnish & Finishing Touches

13 - 2 green onions, sliced
14 - 1 tsp sesame oil
15 - 1 tsp toasted sesame seeds

# Instructions:

01 - First things first, get those udon noodles ready! If they're frozen, a quick dip in boiling water for about a minute will loosen them up. Fresh ones just need to be separated. Don't overcook them, we’ll be stir-frying them later. While they're draining, whisk together your soy sauce, mirin, sake, and oyster sauce in a small bowl. This is your magic sauce, and honestly, getting it ready beforehand makes the stir-fry process so much smoother. I've definitely tried to mix it mid-stir-fry, and let's just say it gets a bit hectic!
02 - Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once it's shimmering, toss in your minced garlic and grated ginger. Let them get fragrant for about 30 seconds – oh, that smell! It’s one of my favorite kitchen moments. Then, add your shrimp. Stir-fry them for just 1-2 minutes per side, until they turn pink and opaque. Don't cook them completely, they’ll finish cooking with the veggies, and we don't want rubbery shrimp, do we? Pull them out of the pan and set them aside for a moment.
03 - Add another splash of oil to your hot pan if needed. Toss in the sliced onion and carrot. Stir-fry for about 2-3 minutes until they start to soften slightly. Next, add the shredded cabbage. Keep stir-frying for another 2-3 minutes, letting the cabbage wilt down. We're aiming for tender-crisp here, not soggy. This is where I sometimes get a bit impatient and overcrowd the pan, but a little space helps everything cook evenly. Trust the process!
04 - Now for the fun part! Add your prepared udon noodles back into the pan with the veggies. Pour that delicious sauce mixture all over everything. Using tongs, really get in there and toss it all together, making sure every strand of udon and every piece of veggie is coated in that glossy, savory sauce. It takes a minute or two to get everything evenly mixed, and the aroma filling your kitchen is just incredible at this stage.
05 - Once the noodles and veggies are beautifully coated and heated through, return the cooked shrimp to the pan. Give it another quick toss, just enough to warm the shrimp through and let them soak up some of that amazing sauce. This step is quick, so don't wander off! You want the shrimp to be perfectly cooked, not overdone. This completes the Delicious Yaki Udon with Shrimps base.
06 - Dish out your steaming hot Delicious Yaki Udon with Shrimps into bowls. A final flourish of sliced green onions and a sprinkle of toasted sesame seeds really makes it pop, both visually and flavor-wise. I always add a tiny drizzle of sesame oil right before serving – it just adds that last layer of nutty aroma that makes this dish feel complete. Enjoy it immediately while it’s hot and fresh!

# Notes:

01 - Always have your 'mise en place' ready for stir-fries; it makes a huge difference.
02 - Leftovers are good for a day or two, but reheat gently in a skillet for best texture.
03 - If you don't have sake, an extra splash of mirin or dry sherry can work.
04 - A sprinkle of togarashi (Japanese chili powder) adds a nice little kick if you like it spicy.

# Equipment Needed:

01 - Large skillet or wok
02 - small bowl
03 - tongs

# Nutrition (Per Serving):

Calories: 480 kcal
Total Fat: 12g
Total Carbohydrate: 55g
Protein: 35g

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