Savory Shrimp Yaki Udon (Print Version)
Udon tossed with juicy shrimp, crisp vegetables and an umami soy-mirin glaze, ready in 30 minutes.
# What You Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Noodles
02 - 14 oz fresh or frozen udon noodles
→ Vegetables
03 - 1 small carrot, julienned
04 - 1 small onion, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 2 cups baby spinach or bok choy
07 - 2 green onions, sliced
→ Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp mirin (or dry sherry)
11 - 1 tsp sesame oil
12 - 2 tsp sugar
→ Aromatics and Oils
13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, grated
15 - 2 tbsp vegetable oil
→ Garnishes
16 - Toasted sesame seeds
17 - Shredded nori
18 - Lime wedges
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, mirin, sesame oil, and sugar until well combined. Set aside.
02 - Prepare the udon noodles according to package directions. Drain thoroughly and set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and stir-fry for 2 to 3 minutes until pink and opaque throughout. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of vegetable oil to the same pan. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add the sliced onion, julienned carrot, and sliced bell pepper to the pan. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
06 - Return the cooked shrimp to the pan along with the drained udon noodles. Pour the prepared sauce over everything and toss thoroughly to coat the noodles and ingredients evenly.
07 - Add the baby spinach or bok choy and sliced green onions. Continue stir-frying for 1 to 2 minutes until the greens are just wilted.
08 - Serve immediately while hot, garnished with toasted sesame seeds, shredded nori, and lime wedges alongside.
# Expert Tips:
01 -
- It comes together in thirty minutes flat, which means you can start hungry and finish eating before patience runs out.
- The sauce hits every note, salty, sweet, a little toasty from sesame, and it clings to those thick udon noodles like it was designed for them.
02 -
- Overcooked shrimp turn rubbery fast, so pull them from the pan the moment they curl into a C shape and turn pink throughout.
- Wet noodles make the sauce watery and sad, so drain them thoroughly and even pat dry if they seem overly moist.
03 -
- Heat your wok until it just starts to smoke before adding oil, because a properly hot pan is the difference between searing and steaming.
- Toss the cooked noodles with a few drops of sesame oil right after draining to keep them from sticking into one giant clump.