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Shrimp Yaki Udon

Shrimp Yaki Udon: A Quick & Flavorful Wok-Fry Adventure

Discover the quick and flavorful Shrimp Yaki Udon, a stir-fry that transforms your weeknights into extraordinary feasts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 16 ounces Fresh Udon Noodles Dried udon noodles can be substituted and cooked per package instructions.
For the Protein
  • 1 pound Raw Shrimp Can replace with beef, chicken, pork, or tofu.
For Stir-Frying
  • 2 tablespoons Neutral Oil Vegetable, grapeseed, or avocado oil.
For the Veggies
  • 1 Onion Yellow or sweet varieties.
  • 2 Carrots Slice on the bias.
  • 1 cup Zucchini Cut on the bias.
  • 1 cup Broccoli Chop into bite-sized pieces.
  • 1 Mushrooms Slice for even cooking.
  • 1 Jalapeño Slice thinly, substitute with sriracha for less spice.
  • 2 Scallions Slice thick for garnish.
For the Sauce
  • 0.5 cup Soy Sauce Key flavor enhancer.
  • 2 tablespoons Water To thin sauce as needed.
  • 2 tablespoons Mirin Or a mixture of sugar and water.
  • 2 tablespoons Sake or Dry Sherry Offers depth, can be omitted.
  • 2 tablespoons Rice Wine Vinegar Unseasoned for best results.
  • 1 tablespoon Brown Sugar Balances the savory soy sauce.
  • 1 tablespoon Ginger Freshly minced or grated.
  • 1 clove Garlic Finely minced or grated.

Equipment

  • Wok
  • mixing bowl
  • stainless-steel pan

Method
 

Step-by-Step Instructions for Shrimp Yaki Udon
  1. In a mixing bowl, combine minced garlic, grated ginger, soy sauce, water, mirin, sake, rice wine vinegar, brown sugar, and half the oil. Marinade shrimp for 30 minutes to 1 hour.
  2. Slice the onion, carrots, zucchini, broccoli, jalapeño, mushrooms, and scallions to prep your vegetables.
  3. Heat a wok or large pan on high heat, stir-fry shrimp for about 2 minutes until opaque, then set aside.
  4. Add more oil, stir-fry onions until golden, then add carrots, zucchini, broccoli, and jalapeño, cooking for 1-2 minutes.
  5. Add mushrooms and scallions, then the prepared udon noodles and remaining marinade, stir-frying for about 3 minutes.
  6. Return shrimp to the wok, gently toss to combine, and serve hot garnished with scallions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 160mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

This recipe is perfect for busy weeknights, and leftovers can be stored for up to 4 days in the fridge.

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