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Shrimp Yaki Udon

Savor Every Bite: Shrimp Yaki Udon in 15 Minutes

Enjoy a quick and flavorful Shrimp Yaki Udon, perfect for dinner in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 tablespoon Cooking Oil use vegetable oil or any neutral oil
  • 1 pack Udon Noodles frozen for convenience
  • 1 pound Shrimp or substitute with chicken, beef, or tofu
  • 1 medium Onion sliced, yellow or sweet
  • 2 cloves Garlic minced
  • 2 cups Cabbage shredded
  • 1 medium Carrot julienned
  • 1 cup Mushrooms sliced, shiitake or button
  • 2 stalks Green Onions chopped for garnish
For the Sauce
  • 3 tablespoons Dark Soy Sauce
  • 2 tablespoons Oyster Sauce or vegetarian option
  • 1 tablespoon Mirin
  • 1 tablespoon Brown Sugar or regular sugar
  • 1 teaspoon Gochugaru or red pepper flakes, optional
For Garnishing
  • 2 tablespoons Kewpie Mayo
  • 1 tablespoon Bonito Flakes
  • 1 tablespoon Toasted Sesame Seeds

Equipment

  • wok
  • colander
  • chopsticks

Method
 

Preparation Steps
  1. Soak the frozen udon noodles in hot water for about one minute, then rinse them under cold water until they're cool. Set aside to drain.
  2. Season the shrimp lightly with salt and pepper.
  3. In a wok, heat oil and cook the shrimp for about 2 minutes until opaque. Remove and keep warm.
  4. Sauté onions and garlic in the same pan for 1-2 minutes until translucent.
  5. Add cabbage, carrots, and mushrooms, stir-frying for 2-3 minutes until tender.
  6. Return the shrimp and noodles to the pan, add the sauce, and toss for 2-3 minutes until well-coated.
  7. Mix in green onions and serve hot, garnished with Kewpie mayo, bonito flakes, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 980mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 1 month.

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