Some evenings call for something quick, comforting, and just a little bit fun—cue Yaki Udon, the Japanese stir-fried udon noodles that check all the boxes. Imagine slurping up chewy noodles coated in a glossy, savory sauce, all while enjoying tender shrimp and crisp veggies. It’s the kind of dish that makes you forget you almost ordered takeout.
And let’s be honest—life is busy. Between work deadlines, soccer practices, and that never-ending laundry pile (seriously, where does it all come from?), dinner needs to be both easy and delicious. That’s why I love this recipe. In just 30 minutes, you’ll have a colorful shrimp stir fry on the table that feels like a little midweek escape to Japan.
Whether you’re cooking for two or doubling it for family night, this dish brings restaurant-style flavor straight into your kitchen—without the delivery fee or soggy noodles. Let’s dive in and bring some joy to your dinner table tonight.
Why You’ll Love This Yaki Udon
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Quick & easy – Ready in 30 minutes, perfect for busy nights.
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One-pan magic – Less mess, more flavor.
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Customizable – Swap shrimp for chicken, beef, or even tofu.
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Family-approved – Chewy noodles and savory sauce? Yes, please.
Ingredients
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225 g (½ lb) shrimp, peeled and deveined
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2 servings udon noodles (about 400 g / 14 oz vacuum pack)
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120 g (1 cup) carrot, julienned
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120 g (1 cup) shiitake mushrooms, sliced
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½ medium onion (about 60 g), sliced
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2 stalks green onion/scallion (about 20 g), cut 2 inches long
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2 cloves garlic, sliced
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2 tbsp (30 ml) dark soy sauce
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2 tbsp (30 ml) oyster sauce
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1 tbsp (12 g) brown sugar
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½ tsp (2 ml) rice vinegar
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2 tbsp (30 ml) cooking oil
Step-by-Step Instructions
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Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, brown sugar, and rice vinegar until smooth.
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Cook the shrimp: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry shrimp 2–3 minutes, until pink. Remove and set aside.
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Sauté veggies: Add remaining oil. Stir-fry onion and garlic for 2 minutes until fragrant. Add carrots and mushrooms, cook 3–4 minutes until softened.
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Prep the noodles: Loosen udon by dipping in hot water if needed. Drain well and add to skillet. Toss with veggies.
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Bring it together: Return shrimp to the pan, pour in sauce, and stir-fry 2–3 minutes until everything is coated and heated through.
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Finish: Add scallions, stir 1 minute until slightly wilted. Serve hot.
Cooking Tips for Perfect Yaki Udon
Think of Yaki Udon as the cozy sweater of noodle dishes—simple, reliable, and always welcome. Here are a few tips to keep it tasting its best:
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Don’t skip the sauce: It’s the heart of this dish. Soy sauce brings the salt, oyster sauce adds depth, brown sugar balances it, and vinegar brightens everything up.
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Udon trick: If your noodles come vacuum-packed and stuck together, just dunk them in hot water for 30 seconds. They’ll loosen up beautifully.
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Veggie swap: Don’t have shiitake? Use bell peppers, broccoli, or even snap peas. This recipe plays well with whatever’s in the fridge.
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Cook hot & fast: Like any good stir fry, keep the heat high and the ingredients moving. The quick cooking locks in flavor and texture.
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Leftover shrimp? Try adding a fried egg on top the next day. Trust me, it’s worth it.
A Little Story from My Kitchen
The first time I made Yaki Udon, it was actually a last-minute dinner experiment. I had shrimp in the freezer, a pack of udon noodles tucked in the pantry, and a few veggies that were begging not to be forgotten in the crisper. Thirty minutes later, I had what my husband called “better than takeout” on the table.
Since then, it’s become a repeat request—especially from my kids. They love twirling the thick noodles on their forks, and I love that I can sneak in extra veggies without a single complaint. It’s the kind of recipe that turns an ordinary Tuesday night into something just a little more special. And honestly? That’s my favorite kind of cooking—the kind that makes memories while filling bellies.
What to Serve with Yaki Udon
Yaki Udon is satisfying enough to stand on its own, but if you’re setting the table for guests or want to stretch the meal, here are a few pairing ideas:
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Miso soup – A warm and comforting starter that pairs beautifully.
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Cucumber salad – Light, crisp, and refreshing against the savory noodles.
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Edamame – A quick side that’s fun to snack on.
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Gyoza or spring rolls – If you want to go all out with a Japanese-inspired spread.
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A little heat: A drizzle of chili oil or sriracha adds a spicy kick if you like things bold.
Pair it with a chilled green tea or even a crisp white wine, and you’ve got a dinner that feels like a treat.
How to Store Leftovers
If by some miracle you have leftovers (no judgment if you don’t), Yaki Udon stores really well:
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Fridge: Transfer cooled noodles to an airtight container. They’ll keep for up to 3 days.
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Reheat: Warm in a skillet with a splash of water or soy sauce to bring back that glossy finish. Microwave works in a pinch, but the noodles stay chewier on the stovetop.
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Freezer: Not recommended—udon noodles lose their texture once thawed.
Pro tip: If you know you’ll want extra later, cook a little more sauce on the side and save it. Freshly added sauce revives leftovers beautifully.
FAQs About Yaki Udon
Can I use chicken instead of shrimp?
Absolutely! Chicken breast or thigh works great. Just stir-fry it until cooked through before adding the veggies.
What’s the difference between Yaki Udon and Yakisoba?
Great question! Both are stir-fried noodle dishes, but yakisoba uses thinner wheat noodles, while Yaki Udon uses thick, chewy udon noodles.
Is this recipe spicy?
Nope—it’s more savory-sweet. But you can add chili paste or red pepper flakes if you like heat.
Can I make it vegetarian?
Yes! Swap shrimp for tofu or just load up on extra veggies. A splash of vegetarian oyster sauce or hoisin works as a substitute.
How do I keep noodles from sticking?
Loosen them in hot water first, and toss them quickly once they hit the skillet. A little oil goes a long way.
Bring It All Together
There’s something so comforting about a bowl of Yaki Udon. It’s hearty enough to fill you up, flavorful enough to make you crave it again tomorrow, and simple enough to whip up on a weeknight without breaking a sweat.
From the glossy sauce clinging to every strand of noodle to the juicy shrimp nestled among vibrant veggies, this dish is proof that delicious doesn’t have to mean complicated. Next time you’re tempted to grab takeout, give this easy noodle recipe a try—you’ll be surprised how quickly it becomes a household favorite.
So tie on your apron, heat up that skillet, and let your kitchen be filled with the sizzling sounds of dinner coming together. After all, meals like this aren’t just about eating—they’re about creating those small, joyful moments around the table.
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Print
Yaki Udon
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
Yaki Udon is a quick and flavorful Japanese stir-fried noodle dish featuring chewy udon noodles, tender shrimp, and crisp vegetables tossed in a savory-sweet sauce. Ready in just 30 minutes, it’s the perfect weeknight comfort food that delivers restaurant-quality taste with minimal effort.
Ingredients
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225 g (½ lb) shrimp, peeled and deveined
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2 servings udon noodles (about 400 g / 14 oz vacuum pack)
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120 g (1 cup) carrot, julienned
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120 g (1 cup) shiitake mushrooms, sliced
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½ medium onion (about 60 g), sliced
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2 stalks green onion/scallion (about 20 g), cut 2 inches long
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2 cloves garlic, sliced
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2 tbsp (30 ml) dark soy sauce
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2 tbsp (30 ml) oyster sauce
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1 tbsp (12 g) brown sugar
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½ tsp (2 ml) rice vinegar
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2 tbsp (30 ml) cooking oil
Instructions
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Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and rice vinegar until smooth. -
Cook the Shrimp
Heat 1 tbsp oil in a large skillet or wok over medium-high. Stir-fry shrimp for 2–3 minutes until pink. Remove and set aside. -
Sauté Vegetables
Add the remaining oil. Stir-fry onion and garlic for 2 minutes until fragrant. Add carrots and mushrooms; cook 3–4 minutes until softened. -
Prepare the Noodles
If udon noodles are vacuum-packed and stuck together, dip in hot water for 30 seconds to loosen. Drain well and add to the skillet. Toss with vegetables. -
Combine
Return shrimp to the pan. Pour in sauce and stir-fry for 2–3 minutes until everything is coated and heated through. -
Finish
Add scallions, stir 1 minute until slightly wilted. Serve hot.
Notes
Substitute chicken, beef, or tofu for shrimp if preferred.
Use any vegetables on hand—bell peppers, snap peas, or broccoli work well.
Keep the heat high and stir constantly for authentic stir-fry texture.
To reheat, use a skillet with a splash of soy sauce or water for best results.
Not freezer-friendly—fresh is best for udon noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Sauté / Stir-Fry
- Cuisine: Japonaise