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Black Pepper Udon Noodles With Shrimp

Say goodbye to take out and hello to these Black Pepper Udon Noodles With Shrimp! This delectable noodle bowl is full of juicy, seasoned shrimp, loaded with an assortment of veggies and tossed in an easy, irresistible sauce. Best of all, it's ready in only 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 245 kcal
Course: Lunch , Dinner
Cuisine: Asian , American

Ingredients

  • 7 ounce udon noodles cooked according to package instructions
  • 2 tablespoon butter unsalted, divided
  • 12 large Shrimp deveined and shelled
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • ½ small red onion thinly sliced
  • 1 cup sugar snap peas
  • ½ medium carrot diced or sliced
  • ½ medium red bell pepper cut into strips
  • 1 cup baby corn cut into 1 inch pieces
For the Sauce
  • ½ tablespoon black peppercorns ground
  • 3 tablespoon dark soy sauce or regular soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce or hoisin sauce
  • 3 tablespoon water
  • 1 teaspoon cornstarch

Instructions

    Cup of Yum
  1. Make the Sauce: In a bowl, mix all the sauce ingredients. Set aside.
  2. Prep the Udon Noodles: Blanch udon noodles in boiling water for about 1-2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
  3. Cook Shrimp: Heat 1 tbsp of butter in a frying pan or wok on medium heat. Add in the shrimp, and cook on one side until they turn pink. Flip the shrimp over, and cook until pink. Remove shrimp and set aside.
  4. Cook Veggies: In the same wok, heat the remaining 1 tbsp of butter over medium heat and sauté the red onion for about 1 minute, then add the garlic and ginger and cook for another 30 seconds or until fragrant. Toss in sugar snap peas, and cook for a minute. Add in the baby corn, carrots, bell pepper and stir-fry for another minute. Add in 1 or 2 tbsp of water if it gets too dry. Cook quickly to ensure the vegetables keep their fresh color and are tender crisp.
  5. Combine Ingredients: Add the udon noodles and the sauce to the wok. Toss briefly to combine, then add in the cooked shrimp. Turn up the heat and stir-fry for 1 more minute quickly until everything is well mixed.
  6. Serve: Serve immediately.

Notes

  • Fresh udon noodles are already cooked, so all you need to do is soak them in boiling water for a minute or so to separate them and warm them up! Dried udon will have to be cooked according to package instructions.
  • Add some gochujang, sriracha or hot sauce to make the dish even more spicy!
  • Removing the tails of the shrimp before cooking may seem tedious, but trust me, it's worth it!
  • Store leftovers in an airtight container in your fridge for 3-5 days.

Nutrition Information

Serving 1serving Calories 245kcal (12%) Carbohydrates 36g (12%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 60mg (20%) Sodium 1271mg (53%) Potassium 333mg (10%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 2352IU (47%) Vitamin C 40mg (44%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 245

% Daily Value*

Serving 1serving
Calories 245kcal 12%
Carbohydrates 36g 12%
Protein 12g 24%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 60mg 20%
Sodium 1271mg 53%
Potassium 333mg 7%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 2352IU 47%
Vitamin C 40mg 44%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.