Savory Yaki Udon with Shrimp: Comfort in Every Bite

Quick and easy Yaki Udon with Shrimp, a vibrant dish that captures the essence of Asian comfort food in just 20 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Dinner

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

200 g Udon Noodles Best when vacuum-packed for ultimate freshness.
2 tbsp Neutral Oil Vegetable or canola oil works as substitutes.

For the Protein

100 g Shrimp Can swap for chicken or tofu.

For the Vegetables

2 cloves Garlic Minced.
1 medium Yellow Onion Shallots are a perfect alternative.
100 g White Mushrooms Shiitake mushrooms can be used instead.
1 medium Carrot Slice into matchsticks.
2 stalks Spring Onion Both green and white parts enhance the dish.

For the Sauces

3 tbsp Regular Soy Sauce Opt for gluten-free if necessary.
2 tbsp Oyster Sauce For a vegan option, use mushroom oyster sauce.
1 tbsp Dark Soy Sauce Avoid substitutions.
1 tbsp Rice Vinegar Use apple cider vinegar as a substitute if needed.
1 tbsp Brown Sugar Honey or maple syrup are alternatives.

For the Finishing Touches

1 tbsp Toasted Sesame Oil Essential for a nutty flavor.
to taste Salt Adjust according to your taste preferences.
to taste Pepper Adjust according to your taste preferences.

Equipment

Frying Pan
Pot

Method

Step-by-Step Instructions

Boil a pot of water and cook udon noodles as per package instructions for 5-7 minutes. Drain and rinse under cold water. Drizzle with neutral oil and set aside.
In a large frying pan, heat 1 tablespoon of oil over medium-high heat. Sauté minced garlic for 1 minute, then add sliced mushrooms and cook until golden brown (3-4 minutes). Add onion and carrots; stir-fry for another 2-3 minutes, season, and remove.
In the same pan, heat 2 tablespoons of oil. Fry shrimp for 3-4 minutes until pink and opaque. Add soy sauce and a pinch of salt during the last minute.
Return the udon noodles to the pan, pour in the remaining sauces, and stir continuously for 2 minutes. Fold in cooked vegetables.
Remove from heat, mix in chopped spring onions, and serve hot.

Nutrition

Serving: 1servingsCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Ensure shrimp are cooked until just opaque to avoid rubberiness. Stir-fry on high heat to keep noodles from becoming soggy. Rinse udon in cold water to prevent sticking.

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