Shrimp Yaki Udon (Stir Fried Udon Noodles)
A flavorful Japanese stir fried noodle dish loaded with juicy shrimp, crisp cabbage, mushrooms, and aromatic garlic onion base—all finished with a sweet-savory sauce. Quick to prep using frozen udon and cooks up in a flash!
Equipment
- 1 Mixing bowl For combining sauce
- 1 Pan Nonstick, for stir frying
- 1 Pot For boiling udon noodles
Ingredients
Main ingredients
- 3 servings Frozen udon noodles Already partially cooked
- 3 cloves Garlic minced
- 1 medium Onion sliced
- 200 g Green cabbage sliced
- 5 Shiitake mushrooms sliced
- 12-16 Shrimp peeled and deveined
- 3 tablespoon Neutral oil 1 tablespoon for shrimp, 2 tablespoon for the rest
- 1 tablespoon Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Mirin
- 4 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
Instructions
Instructions
- Bring a pot of water to a boil and cook the frozen udon noodles according to package instructions. Drain well and set aside.
- Heat 1 tablespoon oil in a pan over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and tender. Then set aside.
- In the same pan, add remaining 2 tablespoons of oil. Stir fry minced garlic and onion for about 1 minute until aromatic.
- Add cabbage and shiitake mushrooms. Stir fry for 3–4 minutes until slightly softened but still crisp.
- Add the noodles and pour in light soy sauce, dark soy sauce, and mirin. Toss to coat noodles evenly.
- Return the shrimp to the pan and stir well. Cook together for 2 more minutes until everything is heated through.
- Serve hot, optionally topped with chopped scallions or a drizzle of sesame oil.
Notes
Serve immediately for the best texture. Leftovers can be refrigerated up to 2 days. Reheat with a splash of water or broth to keep noodles from drying out.