I finally nailed a 20-minute Yaki Udon with shrimp, crisp vegetables and a bold homemade sauce that belongs in any Asian Noodle Recipes collection.

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I love how this Best Yaki Udon snaps into life fast and loud, full of salty, smoky flavor and just enough bite to keep you coming back. Featuring udon noodles and shrimp, it feels like the sort of dinner I pretend took forever but actually didn’t.

It sits perfectly in the middle of my go-to Asian Noodle Recipes and is hands down a Noodle Recipes Easy winner when I’m short on time. There’s a little mouthwatering grit to it that makes it not boring, you know?

I always eat it too fast, but hey, that’s the point.

Ingredients

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Udon noodles: chewy carbs, filling and comforting, great at soaking up sauces
Shrimp: lean protein, low fat, adds sweet briny flavor, cooks super fast
Cabbage: fiber rich, crunchy, mild sweetness when stir fried, keeps dish light
Mushrooms: umami depth, low calorie, earthy notes that deepen the savory sauce
Garlic and ginger: aromatic kick, anti inflammatory benefits, brightens savory flavors
Soy and oyster sauces: salty umami, balances sweetness, boosts savory caramelized notes
Scallions and sesame: fresh finish, small calories, sesame adds toasty nuttiness

Ingredient Quantities

14 oz (400 g) udon noodles, fresh or frozen

1 lb (450 g) large shrimp, peeled and deveined, tails removed

2 tbsp vegetable oil (canola or grapeseed)

1 tbsp sesame oil

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 medium yellow onion, thinly sliced

2 cups napa or green cabbage, thinly sliced

1 medium carrot, julienned

1 cup shiitake or cremini mushrooms, sliced

1 cup bean sprouts (optional)

3 scallions / green onions, sliced

2 tbsp soy sauce (light or regular)

1 1/2 tbsp oyster sauce

1 tbsp mirin

1 tbsp sake or water (optional)

1 tsp granulated sugar

1 tsp cornstarch (optional, for a slightly thicker sauce)

2 tbsp cold water (if using cornstarch)

Salt and black pepper, to taste

1 tsp toasted sesame seeds (optional)

Pinch red pepper flakes or shichimi togarashi (optional, for heat)

How to Make this

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1. Prep everything first so you move fast: thaw or loosen 14 oz udon (run frozen noodles under warm water or microwave 30 sec if stuck), pat 1 lb shrimp dry and season with salt and pepper, mince 3 garlic cloves and 1 tbsp grated ginger, thinly slice 1 onion, shred 2 cups cabbage, julienne 1 carrot, slice 1 cup mushrooms, rinse 1 cup bean sprouts if using, slice 3 scallions and measure soy, oyster, mirin, sugar, oils, sesame seeds and red pepper flakes.

2. Make the sauce: whisk 2 tbsp soy sauce, 1 1/2 tbsp oyster sauce, 1 tbsp mirin, 1 tsp sugar and 1 tbsp sake or water (optional) in a small bowl. If you want a thicker glossy sauce, stir 1 tsp cornstarch into 2 tbsp cold water until smooth and set aside.

3. Heat a large wok or skillet over high heat until very hot, add 2 tbsp vegetable oil. Add shrimp in a single layer and sear 30–60 seconds per side until just opaque, dont overcook, remove shrimp to a plate.

4. Add a splash more oil if the pan looks dry, turn heat to medium-high and quickly sauté garlic and ginger 20–30 seconds until fragrant but not brown.

5. Add the sliced onion and stir 1–2 minutes, then add mushrooms and carrot and stir another 1–2 minutes. Add cabbage last and toss until it wilts but still has some crunch, about 1–2 minutes; add bean sprouts in the final 30–60 seconds.

6. Push veggies to the edges, add the udon to the center (break apart any clumps with tongs), pour the sauce over the noodles and toss everything together on high. If using the cornstarch slurry add it now and keep tossing until the sauce thickens and becomes glossy, 1–2 minutes. If noodles seem dry add a splash of water or the optional sake to loosen.

7. Return the shrimp to the pan, add the sliced scallions and 1 tbsp sesame oil, toss everything 30–60 seconds until shrimp are heated through and coated with sauce.

8. Taste and adjust with salt and black pepper, sprinkle 1 tsp toasted sesame seeds and a pinch of red pepper flakes or shichimi togarashi if you like heat.

9. Serve immediately while hot, this should all be done within about 20 minutes for best texture and flavor.

Equipment Needed

1. Large wok or heavy skillet (about 12-inch)
2. Long-handled tongs (to toss and seperate udon, and turn shrimp)
3. Heatproof spatula or wooden spoon (for scraping and tossing)
4. Chef’s knife and cutting board (for all the veg and shrimp prep)
5. Small bowl and whisk or fork (for the sauce and cornstarch slurry, dont skip)
6. Measuring spoons and measuring cup
7. Colander or fine-mesh strainer (to rinse/loosen frozen noodles and drain sprouts)
8. Plate or shallow bowl (to rest seared shrimp)
9. Paper towels or a clean kitchen towel

FAQ

Q: Can I use frozen udon or do I need fresh? A: Yes you can use frozen, just thaw under warm water and gently separate the strands before stir frying. Fresh is easiest because it breaks apart faster, but dont overcook either one, toss them straight into the hot pan so they heat through and soak up the sauce.

Q: What can I swap for shrimp? A: Chicken, thin sliced pork, beef, or firm tofu all work great. If using tofu press it dry and pan fry first so it gets some color; adjust cooking time for raw meat so its cooked through.

Q: How do I make this vegetarian? A: Omit the shrimp and replace oyster sauce with a vegetarian alternative like mushroom stir fry sauce, hoisin plus extra soy, or a spoon of miso dissolved in a little water for umami. Use vegetable oil not fishy sauces and add extra mushrooms or tofu for body.

Q: Do I need the cornstarch and how do I use it? A: No its optional, used only if you want a slightly thicker glossy sauce. Mix the 1 tsp cornstarch with 2 tbsp cold water to make a slurry and stir it in at the very end, cook 30 seconds until the sauce thickens a bit. Dont add too much or the sauce will get gloopy.

Q: My veggies get soggy, how do I keep them crisp? A: Cook on very high heat, do veggies in batches if needed, add hard veg like carrots and onions first and softer stuff like cabbage and bean sprouts last. Dont overcrowd the pan, and pull them when theyre just a touch underdone since they'll keep cooking when you toss everything together.

Q: How do I store and reheat leftovers? A: Store in an airtight container for up to 3 days in the fridge. Reheat in a hot skillet with a splash of soy, mirin, or water to loosen the sauce and revive the noodles, or microwave with a little water and stir halfway through. Taste and adjust salt or soy after reheating.

The Best Yaki Udon Recipe Substitutions and Variations

Udon noodles: swap for fresh or frozen wide rice noodles (ho fun) or fresh egg fettuccine – both give similar chew, but rice noodles cook faster so toss straight in the hot pan, and if you use dried pasta, undercook by a minute so it wont get mushy.
Shrimp: use boneless chicken thigh strips, firm/extra firm tofu, or thinly sliced beef – chicken and beef need a little longer to brown, tofu soaks up the sauce so press it first and pan-fry till golden.
Oyster sauce: sub with hoisin mixed 1:1 with a splash of soy, or use vegetarian mushroom oyster sauce if you want it meatless, or make a quick mix of 1 tbsp soy + 1 tsp brown sugar + 1/2 tsp mushroom powder for a similar umami punch.
Mirin: replace with 1 tbsp sake or dry sherry plus 1 tsp sugar, or 1 tbsp rice vinegar + 1 tsp sugar if that’s all you’ve got – mirin is sweet so don’t forget to add the sugar or the dish will taste flat.

Pro Tips

1) Toss the shrimp in a teaspoon of cornstarch before searing. It gives a nicer crust and helps the sauce cling, so the shrimp wont feel slippery. Pat them dry first though, or the cornstarch wont stick.

2) Dont crowd the pan. If your wok looks packed the veggies will steam and go soggy. Cook in two quick batches if needed, then bring everything back together at high heat so you keep crunch and color.

3) Have a little hot water or sake on standby to loosen the sauce fast. Add it a tablespoon at a time while tossing, not all at once, so you dont dilute the flavor. Finish with the sesame oil and a squeeze of citrus or splash of rice vinegar to brighten everything.

4) Prevent clumped noodles by loosening them early and tossing with a teaspoon of neutral oil if they seem sticky. When adding to the pan, break apart gently with tongs and keep the heat high so they reheat without getting gummy. Serve immediately, it only gets worse as it sits.

The Best Yaki Udon Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally nailed a 20-minute Yaki Udon with shrimp, crisp vegetables and a bold homemade sauce that belongs in any Asian Noodle Recipes collection.

Servings

servings

Calories

386

kcal

Equipment: 1. Large wok or heavy skillet (about 12-inch)
2. Long-handled tongs (to toss and seperate udon, and turn shrimp)
3. Heatproof spatula or wooden spoon (for scraping and tossing)
4. Chef’s knife and cutting board (for all the veg and shrimp prep)
5. Small bowl and whisk or fork (for the sauce and cornstarch slurry, dont skip)
6. Measuring spoons and measuring cup
7. Colander or fine-mesh strainer (to rinse/loosen frozen noodles and drain sprouts)
8. Plate or shallow bowl (to rest seared shrimp)
9. Paper towels or a clean kitchen towel

Ingredients

14 oz (400 g) udon noodles, fresh or frozen
1 lb (450 g) large shrimp, peeled and deveined, tails removed
2 tbsp vegetable oil (canola or grapeseed)
1 tbsp sesame oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 medium yellow onion, thinly sliced
2 cups napa or green cabbage, thinly sliced
1 medium carrot, julienned
1 cup shiitake or cremini mushrooms, sliced
1 cup bean sprouts (optional)
3 scallions / green onions, sliced
2 tbsp soy sauce (light or regular)
1 1/2 tbsp oyster sauce
1 tbsp mirin
1 tbsp sake or water (optional)
1 tsp granulated sugar
1 tsp cornstarch (optional, for a slightly thicker sauce)
2 tbsp cold water (if using cornstarch)
Salt and black pepper, to taste
1 tsp toasted sesame seeds (optional)
Pinch red pepper flakes or shichimi togarashi (optional, for heat)

Directions

Prep everything first so you move fast: thaw or loosen 14 oz udon (run frozen noodles under warm water or microwave 30 sec if stuck), pat 1 lb shrimp dry and season with salt and pepper, mince 3 garlic cloves and 1 tbsp grated ginger, thinly slice 1 onion, shred 2 cups cabbage, julienne 1 carrot, slice 1 cup mushrooms, rinse 1 cup bean sprouts if using, slice 3 scallions and measure soy, oyster, mirin, sugar, oils, sesame seeds and red pepper flakes.
Make the sauce: whisk 2 tbsp soy sauce, 1 1/2 tbsp oyster sauce, 1 tbsp mirin, 1 tsp sugar and 1 tbsp sake or water (optional) in a small bowl. If you want a thicker glossy sauce, stir 1 tsp cornstarch into 2 tbsp cold water until smooth and set aside.
Heat a large wok or skillet over high heat until very hot, add 2 tbsp vegetable oil. Add shrimp in a single layer and sear 30–60 seconds per side until just opaque, dont overcook, remove shrimp to a plate.
Add a splash more oil if the pan looks dry, turn heat to medium-high and quickly sauté garlic and ginger 20–30 seconds until fragrant but not brown.
Add the sliced onion and stir 1–2 minutes, then add mushrooms and carrot and stir another 1–2 minutes. Add cabbage last and toss until it wilts but still has some crunch, about 1–2 minutes; add bean sprouts in the final 30–60 seconds.
Push veggies to the edges, add the udon to the center (break apart any clumps with tongs), pour the sauce over the noodles and toss everything together on high. If using the cornstarch slurry add it now and keep tossing until the sauce thickens and becomes glossy, 1–2 minutes. If noodles seem dry add a splash of water or the optional sake to loosen.
Return the shrimp to the pan, add the sliced scallions and 1 tbsp sesame oil, toss everything 30–60 seconds until shrimp are heated through and coated with sauce.
Taste and adjust with salt and black pepper, sprinkle 1 tsp toasted sesame seeds and a pinch of red pepper flakes or shichimi togarashi if you like heat.
Serve immediately while hot, this should all be done within about 20 minutes for best texture and flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.