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Savory Yaki Udon with Shrimp in Just 20 Minutes

Quick and delicious Yaki Udon makes dinner easy with shrimp and vibrant veggies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 package Udon Noodles vacuum-packed for quick cooking
For the Protein
  • 8 oz Shrimp can substitute with tofu
For the Vegetables
  • 2 cloves Garlic minced
  • 1 medium Yellow Onion or substitute with white onion
  • 1 cup White Mushrooms sliced
  • 1 medium Carrot cut into matchsticks
  • 2 stalks Spring Onion chopped
For the Sauce
  • 2 tbsp Soy Sauce dark soy sauce preferred
  • 2 tbsp Oyster Sauce or hoisin for vegetarian
  • 1 tbsp Dark Soy Sauce for color and sweetness
  • 1 tbsp Rice Vinegar
  • 1 tbsp Brown Sugar or honey/maple syrup
  • 1 tsp Freshly Crushed Black Pepper adjust to taste
  • 1 tbsp Toasted Sesame Oil distinct from regular sesame oil
For Cooking
  • 2 tbsp Neutral Oil vegetable or canola oil
  • Salt to taste
  • Pepper to taste

Equipment

  • pan
  • Colander
  • wok

Method
 

Step-by-Step Instructions
  1. Begin by boiling the udon noodles according to package instructions, typically about 5-8 minutes. Drain and rinse under cold water.
  2. In a large pan, heat 1 tablespoon of neutral oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in the sliced white mushrooms and cook for 2-3 minutes until tender. Add yellow onion and carrot matchsticks, stir-fry for another 2-3 minutes.
  4. In the same pan, add 2 tablespoons of oil and increase to medium-high heat. Add shrimp in a single layer and fry for 2-3 minutes until pink and opaque. Drizzle soy sauce and season with salt.
  5. Add the boiled udon noodles to the pan with shrimp. Stir-fry on high heat for 2-3 minutes until noodles are well mixed.
  6. Pour in the sauce made from oyster sauce, dark soy sauce, rice vinegar, brown sugar, and black pepper. Toss in the sautéed vegetables and stir for 1-2 minutes.
  7. Garnish with chopped spring onions and serve hot.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 75gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 1200mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Customize with your choice of protein or vegetables. Serve as a standalone meal or with other Asian dishes.

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