YAKI UDON (JAPANESE STIR FRIES UDON NOODLES) Recipe

I love crafting this quick stir-fry that brings together succulent shrimp, fresh udon noodles, and crisp vegetables like shredded cabbage and julienned carrot. Seasoned with soy and oyster sauces and a hint of ginger, it offers a unique take on Fried Udon Noodles that keeps my dinner ideas exciting.

I recently discovered a recipe for Yaki Udon that had me hooked from the first bite. I was experimenting in the kitchen and decided to toss together some 300g fresh udon noodles with 200g shrimp, peeled and deveined, a squeeze of ingenuity, and a mix of vibrant veggies.

In a hot wok, I heated up 1 tbsp of vegetable oil, then sizzled 2 garlic cloves and 1 tsp of grated ginger until they filled my whole kitchen with amazing aromas. I added a small sliced onion, a julienned medium carrot, a cup of shredded cabbage and a thinly sliced bell pepper.

Then came the magic mix of 2 tbsp soy sauce, 1 tbsp each of oyster sauce and mirin, and a pinch of sugar, salt and pepper to taste. I like to call these flavors a twist on classic Japanese stir fries and Szechuan Udon Noodles inspirations.

Trust me, its a quick, tasty way to spice up any weekend dinner.

Why I Like this Recipe

I love this recipe because it’s super quick to make – I can have a tasty meal ready in just 15 minutes. I also like how the mix of shrimp and crunchy veggies gives it a balanced, satisfying flavor. Plus, the rich sauce with garlic, ginger, and soy ties everything together perfectly. Lastly, it makes my kitchen smell amazing when im cooking it.

Yo, this yummy Japanese stir fried udon dish is one of my favorites to whip up on a busy night. I start by heating up some oil in a pan and tossing in garlic and ginger until they smell really good. Then, i add sliced onions and cook them till they’re a little soft before throwing in the shrimp. Once the shrimp turns pink, i mix in julienned carrots, shredded cabbage and thinly sliced bell pepper and stir them all together. The magic happens when i pour in my sauce which is a mix of soy sauce, oyster sauce, mirin, sugar, salt and pepper. I let the fresh udon noodles get tossed around in that sauce for a couple minutes so all the flavors meld together. In the end i top it off with a bit of chopped green onion and serve it hot. Its not only flavorful but also super easy to cook and totally satisfying.

Ingredients

• Fresh udon noodles bring fulfilling carbohydrates and a chewy texture to the dish.
• Shrimp provides lean protein and a delightful sea flavor in every bite.
• Julienned carrot offers fiber and natural sweetness, plus eye appealing color.
• Shredded cabbage adds crisp fiber, vitamins and a light refreshing crunch to the stir.
• Soy sauce gives a savory salty tang that nicely elevates the overall flavour.

Ingredient Quantities

• 300g fresh udon noodles
• 200g shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1 cup shredded cabbage (Napa or regular)
• 1 bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mirin
• 1 tsp sugar
• Salt and pepper to taste
• Optional: 1 chopped green onion for garnish

How to Make this

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add 2 minced garlic cloves and 1 tsp grated ginger and cook for about 30 seconds until fragrant.

2. Toss in the 1 small thinly sliced onion and stir fry until it gets a little soft.

3. Add the 200g peeled and deveined shrimp to the pan and cook until they turn pink, which should take roughly 2-3 minutes.

4. Mix in 1 medium julienned carrot, 1 cup shredded cabbage and 1 thinly sliced bell pepper. Stir fry everything together for about 2 minutes.

5. In a small bowl combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp mirin, 1 tsp sugar, and some salt and pepper to taste.

6. Add the 300g fresh udon noodles to the skillet, gently tossing them with the veggies and shrimp.

7. Pour the sauce mixture over the noodles and stir well so everything is coated evenly.

8. Let the noodles and sauce mix cook together for another 2 minutes, stirring occasionally to make sure the flavors meld.

9. Give it a taste and adjust the salt or pepper if needed.

10. Remove from the heat, top with the optional chopped green onion if using, and serve immediately. Enjoy!

Equipment Needed

1. Large skillet or wok
2. Stove or cooktop
3. Small bowl (for mixing the sauce)
4. Cutting board
5. Knife (for mincing garlic, slicing onion, bell pepper, etc.)
6. Grater (for the ginger)
7. Measuring spoons and cups
8. Spatula or wooden spoon for stirring

FAQ

YAKI UDON (JAPANESE STIR FRIES UDON NOODLES) Recipe Substitutions and Variations

• Fresh udon noodles: If you dont have fresh udon, you can use dried udon noodles (just cook them a bit longer) or even thicken spaghetti noodles in a pinch.
• Shrimp: If shrimp isn’t available, try using chicken strips or tofu cubes for a tasty vegetarian option. Even sliced beef can work if youre feeling adventurous.
• Oyster sauce: You can substitute oyster sauce with a mix of hoisin sauce and soy sauce if you cant find the real deal.
• Mirin: No mirin? Combine sake with a little extra sugar or even a mild white wine with sugar to mimic its sweetness.
• Vegetable oil: Any neutral oil like canola or peanut oil will work if you dont have that on hand.

Pro Tips

1. Try prepping all your veggies and shrimp before heating the pan so nothing gets overcooked while you’re busy chopping; it makes the whole process way more smoother.
2. If you wanna boost the flavor even more, marinate the shrimp in a tiny bit of that sauce mix for like 10 minutes before cooking.
3. Don’t overcrowd the pan when stir frying; if everything is too crowded, some stuff might steam instead of getting that nice sear.
4. If your noodles start stickin together, add a splash of water or a bit more oil while you mix things up, so they all toss evenly.