This busy mama has yet another quick, time-saving stir fried recipe to share! This time, it isn’t for protein to pair with your white rice, but rather, a saucy and delicious one-pan stir-fried noodle dish: Shrimp Yaki Udon!
Yaki udon is simply stir-fried udon noodles. It is commonly served in Japanese restaurants and is very versatile and forgiving. You can practically throw in any protein and/or vegetables you’d like and use the same sauce recipe for a satisfying, slurpy dish. My daughter is a huge fan of shrimp, and shell-fish in general, so that is typically my protein of choice for yaki udon; however, it can work with beef, chicken, pork or tofu as well. Make it vegan or vegetarian by using plant-based protein and substituting oyster sauce with a vegan or vegetarian option!
WHAT TYPE OF UDON NOODLES SHOULD I USE?
To make yaki udon, I like to use quality, frozen udon noodles that do not break apart upon thawing. You want your noodles to be elastic and still take its form when defrosted, so make sure to select a good one! To defrost them for cooking, simply soak the frozen noodles in some hot water for a few minutes. You’d be surprised how quickly you can break them apart with chopsticks or tongs! Subsequently, strain the water well to prevent them from turning into soggy noodles, then set the noodles aside. You may also opt for fresh udon noodles, but please avoid overcooking them!
Moreover, to avoid rubbery shrimp resulting from cooking them too early in the same pan as the vegetables and udon noodles, you may want to cook them in a separate pan first, then transfer them over to the stir fried udon noodles upon completion. I’d also recommend cooking the noodles in a large pan or wok (I prefer the latter) for more surface area, because trust me, you’ll need it!
Well, I hope these tips will come useful to you when you try out my recipe! If you do, please share a photo or the process by tagging me @rackoflam and #rackoflam on social media! Enjoy!
Shrimp Yaki Udon (Stir Fried Udon Noodles) Recipe
Ingredients
- 3 servings frozen udon noodles
- 3 cloves garlic minced
- 1 medium onion sliced
- 200 g green cabbage sliced
- 5 shiitake mushrooms sliced
- 12-16 shrimp peeled and deveined
- 3 tbsp neutral oil (1 tbsp for shrimp, 1 tbsp for rest of dish)
FOR THE SAUCE
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp mirin
- 4 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
Instructions
- Thaw frozen udon noodles by soaking in hot water for a few minutes. Loosen the noodles with chopsticks or tongs, then drain the water completely and set the noodles aside.
- Lightly season the shrimp with salt and pepper, then set aside.
- In a bowl, combine all the sauce ingredients. Mix until well blended, then set aside.
- Heat 1 tbsp of oil on a nonstick pan. Add the shrimp and cook until both sides are no longer pink. Transfer to a separate plate immediately.
- In a large pan or wok, heat up 2 tbsp of neutral oil, then add the onions and garlic and stir fry for about a minute.
- Add the cabbage and mushrooms and stir fry for another 3 minutes, or until the vegetables are cooked to your liking.
- Add the thawed udon noodles, quickly followed by the sauce. Mix until ingredients are coated with the sauce, then top with cooked shrimp. Briefly mix until all ingredients are well incorporated, then top with optional scallions.
- Enjoy!
