This Japanese stir fry features succulent shrimp and crisp vegetables tossed with hearty yaki udon noodles. A delightful blend of garlic, ginger, soy, oyster, mirin, and sesame oil provides a balanced, savory taste with vibrant textures. Ideal for a quick and memorable meal bursting with authentic Asian flavors.

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I discovered this Yaki Udon with Shrimp recipe when I needed a fast, nutritious meal that didn’t sacrifice flavor. This dish is a quick Japanese stir-fry made with a 9 oz package of yaki udon noodles and 1/2 lb large shrimp, peeled and deveined.

I start by heating 2 tbsp of vegetable oil then add 2 minced garlic cloves, 1 tsp grated fresh ginger and 1 small thinly sliced onion to build a savory base. After that I toss in julienned carrot, 1/2 cup shredded cabbage, thinly sliced red bell pepper, 2 green onions cut into 1-inch pieces and 1/2 cup bean sprouts.

I then mix in 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp mirin, 1 tsp sesame oil and 1 tsp sugar with a bit of salt and pepper. This dish has a nice balance of protein and vitamins and is great for a quick meal.

Why I Like this Recipe

I really like this recipe because it hits all the right flavor notes for me. First, the mix of garlic, ginger, soy sauce and oyster sauce gives it a flavor explosion that is both sweet and savory. It’s like every bite brings something different to the table.

Also, I love how fast and easy it is to whip up. Even on busy days, I can throw together the shrimp, veggies, and noodles in about 20 minutes without too much fuss. It’s perfect for when I don’t have a lot of time but still want something homemade and tasty.

Another thing is the texture and variety in every bite. The crunchy bean sprouts and tender noodles combined with the juicy shrimp makes for a great contrast that keeps it interesting. I can always count on this dish to be both filling and satisfying without feeling heavy.

Lastly, there’s a regular feel to it that even though its simple, i can always tweak it if im feeling adventurous. I might add an extra kick of sriracha or different veggies based on what I have in my fridge. Overall, it really feels like a dish I made just for me, and that’s why it’s one of my favorites.

Ingredients

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Yaki udon noodles deliver hearty carbohydrates that fuel your body and satisfy hunger.
Shrimp provide lean protein and flavor making the dish lighter yet filling.
Minced garlic adds a punch of aroma and immune boosting properties to the meal.
Fresh grated ginger offers a spicy kick and aids digestion during this stir fry.
Carrots, cabbage, and bell pepper supply fiber, vitamins, and crunch for texture.
Soy and oyster sauces give the dish savory umami with balanced saltiness throughout.
Mirin introduces sweetness while sesame oil imparts a nutty, aromatic finish respectively.
Bean sprouts add freshness and extra crunch to balance every bite.

Ingredient Quantities

9 oz package of yaki udon noodles

1/2 lb large shrimp, peeled and deveined

2 tbsp vegetable oil

2 cloves garlic, minced

1 tsp grated fresh ginger

1 small onion, thinly sliced

1 medium carrot, julienned

1/2 cup shredded cabbage

1 red bell pepper, thinly sliced

2 green onions, cut into 1-inch pieces

1/2 cup bean sprouts

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp mirin

1 tsp sesame oil

1 tsp sugar

Salt and pepper, to taste

How to Make this

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1. Start by prepping all the veggies and shrimp. Peel and devein the shrimp, mince the garlic, grate the ginger, thinly slice the onion, julienne the carrot, shred the cabbage, slice the red bell pepper, and cut the green onions into 1-inch pieces.

2. Cook the yaki udon noodles according to the package instructions, then drain and set them aside.

3. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat.

4. Add the minced garlic, grated ginger, and the sliced onion to the pan. Stir them for about 1-2 minutes until they start to soften.

5. Toss in the shrimp and cook them for roughly 2-3 minutes, or until they turn pink.

6. Add the carrot, cabbage, and red bell pepper to the pan. Stir-fry these together for another 2 minutes.

7. Stir in the cooked yaki udon noodles, then drizzle in 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp mirin.

8. Sprinkle in 1 tsp sesame oil, 1 tsp sugar, and season with salt and pepper. Mix everything well so the sauce evenly coats the ingredients.

9. Finally, toss in the bean sprouts and green onions, stirring for just another minute.

10. Remove from heat and serve hot. Enjoy your quick and tasty Yaki Udon with Shrimp!

Equipment Needed

1. Chef’s knife – For slicing, mincing, grating, and prepping all veggies and shrimp.
2. Cutting board – To chop garlic, ginger, onions, and other veggies.
3. Measuring spoons and cups – For accurately measuring the sauces, oil, sugar, etc.
4. Medium pot – To cook the yaki udon noodles according to the package instructions.
5. Colander – Used for draining the noodles after cooking.
6. Large skillet or wok – For stir-frying the garlic, ginger, shrimp, veggies, and noodles.
7. Spatula or wooden spoon – To stir and toss the ingredients while cooking.
8. Mixing bowl – Optional, but useful for organizing prepped ingredients before cooking.

FAQ

How do I know when the shrimp is fully cooked?

The shrimp turns pink and gets a firm texture so thats when its ready. Sometimes i overcook them so be careful.

Can i use different vegetables if i dont have the ones listed?

Yeah, you definitely can swap them out for things like broccoli or snap peas as long as you keep the textures in mind.

What if the udon noodles stick together after cooking?

Just rinse them with a little cold water and toss them with a bit of oil to help separate them up prior to stirfried.

Is there a good substitute for oyster sauce in this recipe?

You can use hoisin sauce or a mix of soy sauce with a tiny bit of sugar if you cant find oyster sauce but the flavor will be slightly different.

Can i make this recipe ahead of time and reheat it later?

While its best enjoyed hot right after its cooked, you can store leftovers in the fridge and reheat them gently in a pan to keep some of the original texture.

Yaki Udon With Shrimp (Japanese Stir Fried Noodles) Recipe Substitutions and Variations

Instead of yaki udon noodles, you can use ramen noodles or even thick soba noodles if you cant get the real thing
If you run out of large shrimp, try substituting with scallops or even bite-sized chicken pieces for that protein kick
Don’t have oyster sauce? Mix a bit of hoisin sauce with extra soy sauce to mimic its rich flavor
Missing mirin? A little rice vinegar mixed with sugar makes a decent swap in the recipe
If you dont have fresh ginger, ginger paste works as a quick and easy alternative

Pro Tips

1. Try to prep all your veggies and shrimp before heating the pan so you dont have to scramble when everything’s ready and it makes the cooking flow a lot better.

2. Be extra careful not to overcook your shrimp, cause once they go past pink they can turn super rubbery and ruin the texture of the dish.

3. I would mix your sauces together in a small bowl before pouring them in the pan, it really helps to get a consistent flavor and stops any one area from being too salty or too sweet.

4. Keep an eye on your veggies, cook them just till they’re softened a bit but still crunchy so you get that nice mix of textures.