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A white bowl of Shrimp Yaki Udon sits on a rustic wooden cutting board with chopsticks with a yellow linen and green onions.

Shrimp Yaki Udon

Wok-fried udon noodle dish with a savory soy-based sauce, udon noodles and vegetables. A quick, easy, tasty weeknight dinner!
5 from 82 votes
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Course: Lunch, Main Course
Cuisine: Asian, Japanese
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 283kcal

Equipment

Ingredients

Yaki Udon

  • 2 packages fresh udon noodles about 16 ounces
  • 1 pound raw shrimp
  • 1 tablespoon neutral oil such a vegetable, grapeseed or avocado
  • ½ onion sliced, yellow, sweet or red
  • 2 carrots peeled, cut on the bias
  • 1 zucchini cut on the bias
  • 1 small head broccoli chopped into bite-sized pieces
  • 8 ounces mushrooms sliced
  • 1 jalapeño sliced thin, on the bias
  • 2 scallions sliced thick, on the bias

Sauce/Marinade

  • ½ cup soy sauce
  • ½ cup water
  • 1 tablespoon neutral oil such a vegetable, grapeseed or avocado
  • 1 tablespoon mirin
  • 1 tablespoon sake or dry sherry
  • 1 tablespoon rice wine vinegar unseasoned
  • 1 tablespoon brown sugar
  • 1-2 inches ginger peeled, minced or grated
  • 4 to 8 cloves garlic 8 small or 4 large

Instructions

Marinate

  • Finely mince or grate the garlic and ginger on a microplane. Add the remaining marinade ingredients to a bowl and mix with the garlic and ginger.
  • Pour half over the shrimp in a non-reactive container or gallon resealable plastic bag. Reserve the other half. Cover or seal and place both in the refrigerator for 30 minutes to an hour.

Prep

  • Slice the vegetables and group by their cook times.
  • Group 1: Onion.
  • Group 2: Carrot, zucchini, broccoli and jalapeño.
  • Group 3: Mushrooms and scallions.

Stir-Fry

  • Place a wok or large stainless steel pan on high heat until hot.
  • Remove the shrimp from the marinade and pat dry. Discard the marinade.
  • Cook the shrimp until opaque, about 2 minutes. Remove from the pan and set aside.
  • Add the onion and stir-fry until slightly softened and golden.
  • Add the carrot, zucchini, broccoli and jalapeño. Stir-fry for 1-2 minutes.
  • Add the mushrooms and scallions. Stir-fry for 1-2 minutes.
  • Add noodles and the remaining sauce and stir-fry for 3 more minutes, add the shrimp back in, stir to coat and serve immediately in bowls or on plates.

Notes

  • Feel free to use different vegetables you have on hand in place of or in addition to the vegetables listed here. Try bell peppers, celery, eggplant, cabbage or edamame.
  • All components of this dish can be stored for 3-4 days in the fridge.
  • You can freeze the leftovers of this dish for 2 months, defrost in the refrigerator overnight and heat in a pan or wok with a bit of oil when ready to eat.
  • You can use other proteins in this dish such as beef, chicken or tofu. You can also omit protein entirely.
  • If you cannot find fresh udon noodles, you can use dried udon noodles. Cook according to package directions. 
  • If the ingredients while cooking, feel free to add a tiny bit of oil.
  • If you omit the jalapeño and still want a bit of heat, some sriracha or sambal oelek would be an excellent addition.

Nutrition

Calories: 283kcal | Carbohydrates: 28g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2383mg | Potassium: 1148mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6438IU | Vitamin C: 156mg | Calcium: 176mg | Iron: 3mg