shrimp yaki udon with chewy sanuki noodles
Forget takeout. This is your go-to for a lightning-fast, deeply satisfying weeknight meal. Thick, chewy udon noodles are slicked with a savory-sweet sauce, tossed with crisp-tender vegetables and succulent shrimp, and brought together in a sizzling hot pan.
Equipment
- Large Wok or a 12-inch Skillet
- Colander
- Small bowl for sauce
- Knife and cutting board
- Measuring spoons and cups
Ingredients
For the Stir Fry:
- 2 individual blocks 400-500g total Frozen Udon Noodles (See Note 1)
- 1/2 lb 227g Large Shrimp, peeled and deveined, tails optional
- 2 tbsp Neutral Oil like canola, avocado, or vegetable oil, divided
- 2 cloves Garlic minced
- 1 cup sliced Mushrooms shiitake, cremini, or white
- 1/2 medium Yellow Onion sliced
- 1 Carrot julienned or cut into matchsticks
- 2 cups chopped Napa Cabbage or Green Cabbage
- 2 Green Onions sliced, whites and greens separated
- For the Authentic Yaki Udon Sauce:
- 2 tbsp Japanese Soy Sauce shoyu
- 2 tbsp Mirin
- 1 tbsp Oyster Sauce
- 1 tbsp Sake optional, for depth
- 1 tsp Granulated Sugar
For Garnish (Highly Recommended):
- Katsuobushi Bonito Flakes
- Beni Shoga Red Pickled Ginger
- Toasted Sesame Seeds
Instructions
- Prepare Components (Mise en Place): In a small bowl, whisk together all the sauce ingredients (soy sauce, mirin, oyster sauce, sake, sugar) and set aside. Prepare all your vegetables and pat the shrimp dry with a paper towel.
- Prepare the Udon Noodles: DO NOT BOIL. Place the frozen udon blocks in a colander in the sink. Run hot tap water over them for 1-2 minutes, using your fingers to gently pull the strands apart until they are fully separated. Drain well and set aside.
- Cook Shrimp: Heat 1 tbsp of oil in a large wok or skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Immediately remove the shrimp from the pan and set aside to prevent overcooking.
- Stir-Fry Vegetables: Add the remaining 1 tbsp of oil to the hot pan. Add the onions, carrots, and the white parts of the green onions. Stir-fry for 2-3 minutes until they begin to soften. Add the cabbage and mushrooms and continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
- Combine and Sauce: Add the prepared udon noodles and the cooked shrimp back into the pan with the vegetables. Pour the prepared sauce all over everything. Toss continuously for 1-2 minutes until the noodles are heated through and every strand is coated in the glossy sauce.
- Serve: Turn off the heat. Top with the green parts of the green onions. Immediately transfer to serving bowls. Garnish generously with katsuobushi (bonito flakes), beni shoga (red pickled ginger), and a sprinkle of toasted sesame seeds. Serve hot.
Notes
- Noodles are Key: For the best chewy, bouncy texture (koshi), frozen Sanuki-style udon noodles are highly recommended. If you can't find them, vacuum-packed refrigerated udon is the next best choice. Avoid using dried udon for this recipe as it lacks the desired texture.
- Quick Pantry Sauce: If you don't have mirin or sake, you can use the following sauce blend from the original recipe: 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp regular soy sauce, 1 tsp rice vinegar, 1 tsp brown sugar, and 2 tsp toasted sesame oil.
- High Heat is Crucial: Use the largest pan you have and keep the heat on medium-high to high. This ensures the ingredients stir-fry and sear rather than steam, preventing a watery or mushy result.
- Protein: Swap shrimp for thinly sliced chicken thigh, pork belly, beef flank steak, or pan-fried firm tofu.
- Vegetables: Bell peppers, bok choy, broccoli florets, and bean sprouts are all excellent additions.
- Spicy: Add 1-2 tsp of chili garlic sauce or sambal oelek to the sauce mixture for a kick.
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