YAKI UDON (JAPANESE STIR FRIES UDON NOODLES) Recipe

My 15-minute Yaki udon recipe pairs udon noodles, shrimp, and vegetables with a simple Yaki Sauce to produce Fried Udon Noodles in one pan.

I never thought 15 minutes could taste this bold, but my Yaki Udon somehow does. I throw chewy udon noodles together with plump shrimp and a glossy Yaki Sauce that somehow tastes familiar yet different, like Udon Chow Mein’s cooler cousin.

It’s the kind of dish that sneaks onto my rotation when I’m hunting for Weekend Night Dinner Ideas that actually feel special without drama. There’s a little snap and a little sweet, and sometimes I catch myself eating it straight from the pan because, well, who has time to be proper about dinner?

Trust me, you’ll be curious.

Ingredients

• Thick wheat noodles, mostly carbs for energy, chewy and filling, neutral flavor
• Lean seafood protein, low in fat, adds briny sweet flavor and quick cook time
• Crunchy, low calorie, provides fiber and vitamin C, light sweet freshness
• Adds color, beta carotene and fiber, gives subtle sweet crunch
• Deep umami, meaty texture, low calorie, adds savory richness to sauce
• Salty umami backbone, contributes sodium and fermented complexity, not sweet
• Fragrant oil, strong toasted taste, tiny amount boosts aroma and richness
• Pungent aromatics, anti inflammatory compounds, add sharp warm heat and brightness

Ingredient Quantities

• 12 to 14 oz (340 to 400 g) fresh or frozen udon noodles (one standard pack)
• 8 to 10 oz (225 to 280 g) shrimp, peeled and deveined (I use shrimp)
• 2 cups shredded napa or green cabbage
• 1 medium carrot, julienned or thinly sliced
• 1 small yellow onion, thinly sliced
• 1 cup sliced shiitake or cremini mushrooms (optional)
• 2 to 3 green onions, cut into 1 inch pieces
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce (preferably Japanese)
• 1 tablespoon oyster sauce
• 1 tablespoon mirin or sake (optional)
• 1 teaspoon granulated sugar
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil or neutral oil for frying
• Salt and freshly ground black pepper, to taste
• 1 teaspoon toasted sesame seeds for garnish (optional)

How to Make this

1. Prep everything first so you move fast: thaw fresh or frozen udon and loosen the strands under warm water, drain well; pat shrimp dry and season lightly with salt and pepper; shred cabbage, julienne carrot, thinly slice onion, slice mushrooms if using, cut green onions into 1 inch pieces, mince garlic and grate ginger.

2. Whisk the sauce in a small bowl: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon mirin or sake if using, 1 teaspoon sugar, and 1 tablespoon sesame oil. Taste once and adjust if you like it saltier or sweeter.

3. Heat a large wok or heavy skillet over high heat until very hot, add 2 tablespoons vegetable oil and let it shimmer. High heat is key for that slightly charred stir fry flavor.

4. Cook the shrimp in the hot oil in a single layer, about 1 to 2 minutes per side until just pink and opaque. Remove shrimp and set aside so they dont overcook.

5. Add a little more oil if the pan looks dry, then add the sliced onion, carrot, and mushrooms. Stir fry 2 to 3 minutes until they begin to soften and pick up some color.

6. Push veggies to the side, add garlic and ginger to the hot pan and stir 20 to 30 seconds until fragrant. Then toss in the shredded cabbage and most of the green onions and stir fry until cabbage wilts but still has some bite.

7. Add the udon noodles and pour the sauce over them. Toss everything together, using tongs or two spatulas to separate the noodles and coat them evenly. If noodles are clumped or the pan looks dry, add a splash of water or extra mirin to loosen things up.

8. Return the shrimp to the pan and toss just until everything is heated through and the sauce clings to the noodles and veggies. Taste and adjust with a pinch more salt or a dash of soy if needed.

9. Finish with a drizzle of extra sesame oil if you want a stronger nutty aroma, scatter the remaining green onions and sprinkle 1 teaspoon toasted sesame seeds on top. Serve immediately and enjoy, youre done.

Equipment Needed

1. Large wok or heavy 12 inch skillet (for high heat stir fry)
2. Chefs knife
3. Cutting board
4. Microplane or fine grater (for the ginger)
5. Small mixing bowl and whisk or fork (for the sauce)
6. Measuring spoons (tablespoon and teaspoon)
7. Tongs or two spatulas (to toss and separate noodles)
8. Colander and paper towels (drain udon and pat shrimp dry)

FAQ

YAKI UDON (JAPANESE STIR FRIES UDON NOODLES) Recipe Substitutions and Variations

• Udon noodles: dont have fresh udon? Use dried udon (cook a little longer), thick rice noodles (ho fun) or fresh egg/lo mein noodles — spaghetti works in a pinch.
• Shrimp: swap for thinly sliced chicken breast, firm tofu (pressed and cubed) for a vegetarian option, or thinly sliced flank steak for a meatier stir fry.
• Oyster sauce: use hoisin sauce, a mushroom based vegetarian “oyster” sauce, or a mix of soy sauce + a splash of fish sauce and a pinch of sugar.
• Mirin or sake: replace with sake + a pinch of sugar, 1 tbsp rice vinegar + 1 tsp sugar, or a little sweet white wine or dry sherry.

Pro Tips

1) Get real fond and flavor by not crowding the pan. Work in quick batches so stuff actually chars instead of steaming, then hit the hot pan with a tiny splash of water or mirin and scrape up the brown bits into the sauce — thats where a lot of the taste hides.

2) Make the shrimp silky: toss them with a teaspoon of cornstarch and a little oil before cooking, it gives a nicer bite and helps the sauce cling. If you want super-springy shrimp try a 10 minute baking soda bath (rinse well after), but dont leave it too long or they go mushy.

3) For glossy clingy sauce, add a small cornstarch slurry (about 1/2 tsp cornstarch + 1 tbsp water) to the sauce or mix it in at the end and cook a minute till it thickens. Also balance it with acid — a splash of rice vinegar or squeeze of lime makes it pop and cuts through the saltiness.

4) Noodle handling hacks: if the udon is sticky, toss it with a little neutral oil first or briefly flash-fry them alone to get some browning, then combine. Finish with toasted sesame oil and fresh green onions at the end not the start, that way the aroma stays bright and not flat.