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
225 g (½ lb) shrimp, peeled and deveined
2 servings udon noodles (about 400 g / 14 oz vacuum pack)
120 g (1 cup) carrot, julienned
120 g (1 cup) shiitake mushrooms, sliced
½ medium onion (about 60 g), sliced
2 stalks green onion/scallion (about 20 g), cut 2 inches long
2 cloves garlic, sliced
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) oyster sauce
1 tbsp (12 g) brown sugar
½ tsp (2 ml) rice vinegar
2 tbsp (30 ml) cooking oil
Instructions
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