Description
Delicious Yaki Udon featuring chewy udon noodles, succulent shrimp, and colorful veggies, all tossed in a savory sauce.
Ingredients
Scale
- 1 pack (200g) udon noodles (preferably vacuum-packed)
- 2 tbsp neutral oil
- 8–10 shrimp (approx 100g)
- 1 garlic (minced)
- 1 yellow onion (sliced)
- 8 white mushrooms (sliced, approx 120g)
- 1 carrot (cut matchstick-style)
- 1 spring onion (green & white separately chopped)
- 1 tbsp regular soy sauce
- Pinch salt and pepper
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (NOT regular one!)
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1/3 tsp freshly crushed black pepper
- 2 tsp toasted sesame oil
- Pinch salt
Instructions
- Boil the udon noodles according to package instructions. Drain and rinse with cold water, drizzle with a bit of oil and set aside.
- Heat 1 tbsp oil in a pan, toast minced garlic for about 1 minute. Add mushrooms and cook on high heat for 2-3 minutes.
- Add onions, white part of spring onions, and carrots. Stir for another 2-3 minutes and season with salt and pepper. Remove from pan.
- In the same pan, add 2 tbsp oil and toss in the shrimp with a splash of soy sauce. Cook until no longer pink, about 3-4 minutes.
- Add the udon noodles to the pan with the shrimp and fry on high heat, stirring continuously to crisp the edges.
- Pour in the sauce mix (oyster sauce, dark soy sauce, rice vinegar, brown sugar, black pepper, and toasted sesame oil). Stir to coat the noodles.
- Return the sautéed veggies and green part of the spring onion to the pan, stir to combine, and serve immediately.
Notes
- Adjust seasoning to taste.
- Feel free to add other vegetables.
- Can substitute shrimp with chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg