Yaki Udon with Shrimp
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
615 kcal
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Course
Main Course
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Cuisine
Japanese
Yaki Udon with Shrimp
Description
This Yaki Udon with Shrimp recipe starts by boiling udon noodles, then stir-frying garlic and vegetables such as mushrooms, onions, carrots, and spring onions in oil. Separately, shrimp are quickly cooked with soy sauce and seasonings before combining with the noodles. The noodles are fried on high heat to achieve slight crispness.
The dish is finished by incorporating a sauce of oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, and toasted sesame oil, which coats the noodles, shrimp, and vegetables. The interplay of tender shrimp, firm noodles with a crisp edge, and aromatic sauce offers a satisfying balance of texture and flavor.
Yaki Udon with Shrimp makes a well-rounded meal or dinner option, combining protein and vegetables with rich, savory noodles. It is especially suitable when using vacuum-packed udon for ease and preferred texture. Garnishing with green parts of spring onions adds freshness before serving.
Ingredients
- 1 pack (200g) udon noodles preferably vacuum-packed
- 2 tablespoon neutral oil
- 8-10 Shrimp approx 100g
- 1 garlic minced
- 1 yellow onion sliced
- 8 white mushrooms sliced, approx 120g
- 1 carrot cut matchstick-style
- 1 spring onion green & white separately chopped
- 1 tablespoon soy sauce regular
- pinch salt
- pinch black pepper
For The Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce NOT regular one
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ⅓ teaspoon black pepper freshly crushed
- 2 teaspoon sesame oil toasted
- pinch salt
Instructions
- Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
- Heat 1 tablespoon oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, white part of spring onions and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.
- In the same pan add additional 2 tablespoon oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink.
- Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
- Pour the sauce. Stir.
- Then toss in the veggies.
- Turn off heat and sprinkle spring onion.
- Take out in a plate and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 81g | 27% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 1958mg | 82% |
| Potassium | 556mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 5158IU | 103% |
| Vitamin C | 9mg | 10% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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