Description
Yaki Udon with Shrimp is a quick and delicious Japanese stir-fry that brings together tender udon noodles, succulent shrimp, and colorful vegetables.
Ingredients
Scale
- 200g udon noodles (preferably vacuum-packed)
- 2 tbsp neutral oil
- 100g shrimp (8–10 pieces)
- 1 garlic clove (minced)
- 1 yellow onion (sliced)
- 120g white mushrooms (sliced, about 8 pieces)
- 1 carrot (cut into matchsticks)
- 1 spring onion (chopped, green and white parts separated)
- Soy sauce, oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, toasted sesame oil
Instructions
- Boil udon noodles according to package instructions. Drain and rinse with cold water. Drizzle with oil and set aside.
- Heat 1 tbsp oil in a wok over medium-high heat. Sauté garlic for 1 minute; add mushrooms and cook until tender. Stir in onions and carrots for another 2–3 minutes; season and remove from pan.
- In the same pan, add remaining oil over medium-high heat. Fry shrimp until pink (3–4 minutes), then add soy sauce.
- Combine boiled noodles with shrimp in the pan; stir-fry on high heat until noodles are slightly crispy.
- Add sautéed veggies back into the mix along with sauce ingredients; toss well and top with spring onion greens before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 470
- Sugar: 6g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg