Print

Savory Shrimp Yaki Udon

Print Recipe

This dish brings the vibrant flavors of Japanese street food right to your kitchen. With chewy udon noodles, succulent shrimp, and fresh vegetables, it’s a quick and satisfying meal.

Ingredients

Scale
  • For the Yaki Udon:
  • 12 oz (340 g) udon noodles (fresh or frozen)
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil (for stir-frying)
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 medium carrot, julienned
  • 1 bell pepper (red or yellow), thinly sliced
  • 2 cups napa cabbage, shredded
  • 4 green onions, sliced (white and green parts separated)
  • For the Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin (optional)
  • 1 tablespoon sugar
  • 1 teaspoon chili paste or Sriracha (adjust for spice preference)
  • For Garnish:
  • Toasted sesame seeds
  • Additional sliced green onions
  • Lime wedges (optional)

Instructions

  1. Start by preparing the udon noodles according to the package instructions. If using fresh noodles, they typically require just a quick soak in hot water. Drain and set aside. You want them slightly sticky to help them absorb the sauce later.
  2. In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. This usually takes about 1-2 minutes. Ensure the oil is hot enough to give a sizzle when you add ingredients.
  3. Add the minced garlic and sliced onion to the pan. Stir-fry for about 1 minute until fragrant and the onion is translucent. Be careful not to burn the garlic, as it can turn bitter.
  4. Next, add the shrimp to the pan. Cook for 2-3 minutes until they turn pink and opaque, stirring frequently. Avoid overcrowding the pan to ensure the shrimp cooks evenly. If they’re too crowded, they’ll steam instead of sear.
  5. Once the shrimp is cooked, add the julienned carrot and sliced bell pepper. Stir-fry for another 2 minutes until the vegetables are just tender yet still crisp.
  6. Now, add the shredded napa cabbage and the white parts of the green onions. Cook for an additional 1-2 minutes until the cabbage wilts down but still retains some crunch.
  7. Reduce the heat to medium, then add the prepared udon noodles to the pan. Toss everything together gently to combine.
  8. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, mirin (if using), sugar, and chili paste or Sriracha. Pour this sauce over the noodle mixture in the pan, tossing everything to coat evenly. Cook for another 2 minutes to allow the flavors to meld.
  9. Once everything is heated through and well combined, remove the pan from heat. Taste and adjust seasoning if necessary, adding more soy sauce or chili for heat if desired.
  10. Transfer the Street Style Shrimp Yaki Udon to serving plates, garnishing with toasted sesame seeds, additional green onions, and lime wedges if you like a fresh zing. Serve immediately for the best texture!

Nutrition

Keywords: Keep an eye on the shrimp to avoid overcooking; they only need a few minutes to turn perfectly pink and tender. Make sure all your ingredients are prepped and ready to go before you start cooking, as stir-frying is quick.

Find it online: https://homebitesia.com/savory-shrimp-yaki-udon-delight/