Easy Shrimp Yaki Udon

This Easy Shrimp Yaki Udon recipe will be on your dinner rotation for sure! Chewy noodles, fresh shrimp, and veggies are pan-fried in a delicious sauce that’s ready in 10 minutes flat, making it the perfect weeknight meal!

If I am ever at a Chinese (or any Asian) restaurant, my default order is ALWAYS noodles! My absolute favorite is thick udon noodles with either chicken or shrimp in a delicious sweet, and savory sauce. And don’t you know the secret is in the udon noodle sauce!

This easy recipe gives you everything you want in takeout noodles without all the fat, making the noodle dish pretty darn healthy! Throw in some veggies and bulk it up with protein, and dinner is served – in about 10 minutes.

If you need more quick and easy shrimp recipes, you can’t miss my Easy Shrimp Scampi or my Cilantro Lime Shrimp Pasta!!

WHY YOU’LL LOVE THIS RECIPE

• It’s done in ten minutes, making it the perfect weeknight dinner!
• Customizable to your preferences. Change it up to make this quick meal gluten-free, vegetarian, or vegan! Adjust the seasoning or the amount of sauce used. Make these noodles your own!
• The sauce! It’s a little tangy and sweet, and coats the silky udon noodles perfectly.
• This udon recipe is much more healthy than takeout stir-fried udon noodles!
• Takeout quality in the comfort of your own home for a fun and satisfying culinary experience.

RECIPE INGREDIENTS

You’ll need the following ingredients to make this delicious shrimp yaki udon:

INGREDIENT NOTES

Yaki Udon: The best udon noodles come in airtight, vacuum-sealed packages in the produce section of your grocery store. Ensure you get plain noodles with no seasoning (or discard the seasoning packet).

Look for the words “Fresh Udon Noodles” when purchasing – you don’t want the dry kind. Trader Joe’s has recently started selling udon noodles in a box with 4 packages. You can find them near the pasta section (not refrigerated).

Asian grocery stores usually sell many different varieties of udon noodles, which are all delish!

Shrimp: I like using smaller (40-50 count) shrimp for this recipe because they cook quickly, but any size works!

Soy Sauce: If you can find dark soy sauce–fantastic! If not, I prefer low-sodium soy sauce for this recipe. Look for dark soy sauce in Asian stores and specialty stores like Whole Foods. Don’t stress if you can’t find it! It’s more for color.

Hoisin Sauce: Hoisin sauce is made from fermented soy beans mixed with spices and sugar. It has a sweet, rich flavor. You can find this sauce in the Asian section of most chain grocery stores.

Frozen Stir Fry Vegetables: A package of frozen stir-fry veggies makes this dish super quick! It just takes a few minutes for them to thaw in the same skillet, bringing the whole dish together. The refreshing texture of the veggies complements the chewy texture of the noodles well.

HOW TO MAKE SHRIMP YAKI UDON: STEP BY STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: First, whisk together the sauce ingredients: soy sauce, brown sugar, sesame oil, hoisin sauce, and cornstarch.

Step 2: In a medium skillet over high heat, cook shrimp until pink (about 1 minute on each side).

Take care not to overcook the shrimp as it will become dry and rubbery.

Step 3: Then, remove shrimp from the skillet and add yaki udon noodles. Cook noodles for about 3 minutes. As they are cooking, use tongs to break up the noodles gently.

Step 4: Next, add frozen veggies and sauce and toss to coat.

Step 5: Add shrimp back to the pan when veggies are heated through. Toss to coat everything with the sauce. Garnish with sesame seeds and spring onions (green onions), and serve immediately!

🌟CONFIDENCE TIP 🌟
Have all your ingredients prepped and ready to go before cooking, as this recipe comes together quickly, and you don’t want to overcook the noodles or the shrimp.

• Add gently steamed fresh veggies. If you want to use fresh veggies, go for it! I like steaming them beforehand in the microwave, then throwing them in at the last minute with the shrimp or other protein.

STORAGE & REHEATING

Storage: Leftover shrimp yaki udon can be stored in an airtight container in the fridge for up to 3 days. These are my favorite glass storage containers.

Reheating: To reheat, put noodles in a pan and re-stir fry for 2 minutes until heated through. If needed, add a splash of water or soy sauce to create steam and speed up the heating process. You can also reheat these noodles in a microwave-safe bowl for a minute or two.

Freezing: Enjoy this noodle dish fresh. The noodles can become mushy, and the shrimp may become rubbery after freezing and thawing. The good news is that this 15-minute recipe is achievable even on a busy weeknight, so no meal freezing is necessary!

ADDITIONS & SUBSTITUTIONS

SUBSTITUTIONS:
Protein/Meat: Any protein works here! Chicken, ground beef, sliced beef, and tofu. You can even nix the protein altogether and add more veggies.

Swap Frozen Veggies:  I like using frozen veggies because it’s quick, but fresh veggies are delicious! I like steaming fresh veggies beforehand in the microwave, then throwing them in at the last minute with the shrimp or other protein.

ADDITIONS
Other Vegetables: Add fresh veggies such as bell pepper, broccoli, baby corn, snow peas, bok choy, yellow onion, and crunchy bean sprouts. This is a great dish to use up random veggies in your fridge.

Spice: Make this dish spicy and add sriracha to the stir-fry sauce. Or sprinkle some chili flakes on at the end!

Egg: Top with a fried or poached egg for extra protein, flavor, and texture. The creamy yolk adds richness to the dish, making it even more satisfying.

Delicious Toppings: Add some crunch with sesame seeds or kimchi for a tangy twist.

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