Shrimp with Udon Noodles is a comforting fusion of tender seafood, thick and springy noodles, and vibrant vegetables, all glazed in a glossy, savory-sweet sauce. Every bite offers contrast—chewy udon meets crisp veggies, delicate shrimp meets the depth of fermented sauces. This quick stir-fry is ideal for those who crave bold flavor with minimal prep, making it a go-to dinner for busy evenings or cozy nights in.
Ingredient Breakdown
At the heart of this dish is a perfectly marinated shrimp, absorbing a touch of soy and starch to lock in flavor and moisture. Udon noodles, either vacuum-sealed or frozen, provide a satisfyingly thick bite that holds up beautifully against the sauce. A medley of vegetables adds texture, color, and freshness—think julienned carrots, shredded cabbage, sliced mushrooms, and tender bok choy. Garlic and green onions bring aromatic intensity, while the sauce itself delivers the umami punch.
Gochujang offers a fermented, spicy edge that lingers in just the right way. Oyster sauce brings a briny richness, dark soy deepens the color and flavor, while mirin and honey balance the heat with a sweet, mellow finish. This complex blend coats every strand and shrimp with irresistible depth.
Step-by-Step Preparation Guide
To begin, the shrimp are gently marinated in a mixture of dark soy sauce, vegetable oil, and cornstarch. This not only infuses them with flavor but gives them a silky texture that sears beautifully in a hot pan.
Next, the sauce is prepared. Whisking together the dark soy, oyster sauce, gochujang, honey, mirin, red pepper flakes, and black pepper creates a bold, balanced blend. It’s thick enough to cling to the noodles and just spicy enough to excite the palate.
For the noodles, a soak in hot water loosens their dense packaging without overcooking them. Once separated, they’re drained and ready for the wok.
The shrimp are cooked first in a hot skillet or wok with a bit of oil. As they turn pink and curl into plump crescents, they’re removed to prevent overcooking later.
The next step layers flavor. Aromatics—garlic and the white parts of green onions—sizzle briefly before the harder vegetables like carrots, cabbage, mushrooms, and bok choy stems are tossed in. This creates a base that’s both tender and textured.
Finally, everything returns to the pan. The udon noodles, shrimp, bok choy leaves, and green onion tops are added along with the stir fry sauce. Tossed quickly over heat, the sauce thickens slightly and coats everything with an umami glaze. In just a few minutes, it transforms into a visually stunning and deliciously balanced meal.
Recipe Tips
Use fresh or frozen shrimp based on availability:
Both work well, but ensure they’re peeled, deveined, and thawed completely before marinating.
Avoid overcooking the shrimp to keep them juicy:
Sear just until opaque and firm. Overcooking can make them rubbery.
Stir-fry on high heat to preserve vegetable crispness:
A quick, hot stir-fry maintains vibrant color and crunch in the vegetables.
Add sauce after noodles to avoid sogginess:
This ensures the noodles don’t absorb too much liquid too early, which can lead to clumping or mushiness.
Use tongs or chopsticks to gently separate udon noodles in hot water:
This helps preserve their shape and prevents breakage.
What to Serve With This Recipe
This dish pairs well with sides that echo or balance its savory intensity. A clear miso or egg drop soup makes a light, warming starter. For a refreshing contrast, serve it with kimchi or pickled daikon to introduce acidity and crunch. A bowl of steamed edamame sprinkled with flaky sea salt adds a simple, satisfying protein bite. For something cool and hydrating, a cucumber salad dressed in sesame oil and rice vinegar works beautifully to cleanse the palate.
Frequently Asked Questions
Can I use other proteins instead of shrimp?
Yes. Thinly sliced chicken, beef strips, or even tofu make excellent substitutes depending on your preference.
What if I can’t find gochujang or mirin?
You can replace gochujang with a mix of chili paste and a bit of miso. For mirin, a blend of rice vinegar and sugar works in a pinch.
Can I substitute fresh udon for vacuum-packed?
Absolutely. Just be sure to cook fresh udon briefly, as it’s more delicate than the packaged version.
How do I store and reheat leftovers without losing texture?
Store in an airtight container in the fridge. Reheat in a hot pan with a splash of water to loosen the sauce and keep the noodles from drying out.
Creative Variations
This stir-fry is easy to adapt. For a vegetarian twist, swap the shrimp for golden-crusted tofu or earthy tempeh slices. Spice lovers can add sliced Thai chilis or double the red pepper flakes. Scrambled egg stirred in at the last moment offers extra richness and protein. If udon is unavailable, soba or flat rice noodles make a fine stand-in, bringing their own distinct texture to the dish. You can even toss in crunchy bean sprouts or crushed peanuts for added flair.
Shrimp with Udon Noodles is a vibrant, satisfying meal that layers bold sauces over simple, wholesome ingredients. Quick enough for a weeknight and rich enough to feel special, this dish is a one-pan wonder that satisfies every time. Whether you stick to the recipe or explore creative variations, it’s bound to become a household favorite.
Ingredients
2 7-ounce packets of vacuum-sealed or frozen pre-cooked udon noodles
½ pound shrimp, peeled and deveined
1 carrot, julienned into thin matchsticks
1 bok choy, chopped with stems and leaves separated
1 cup shredded cabbage
4 brown mushrooms, thinly sliced
2 green onions, sliced with white and green parts divided
1–2 garlic cloves, finely minced
1 tablespoon vegetable oil (plus more as needed)
Shrimp Marinade
1 teaspoon dark soy sauce
1 teaspoon vegetable oil
½ teaspoon cornstarch
Stir Fry Sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
¾ tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 tablespoon mirin
½ to 1 teaspoon red chili flakes (gochugaru preferred)
¼ teaspoon ground black pepper
Instructions
Begin by preparing the shrimp. In a bowl, combine the shrimp with dark soy sauce, vegetable oil, and cornstarch. Mix thoroughly to coat each piece evenly, then set aside to marinate while you prep the rest.
In a separate bowl, whisk together all the ingredients for the stir fry sauce until smooth. This includes the dark soy sauce, oyster sauce, gochujang, honey, mirin, chili flakes, and black pepper. Set aside for later use.
Place the udon noodles in a large bowl and cover with hot water. Let them sit for several minutes until loosened and easy to separate. Drain well and set aside.
Heat half the vegetable oil in a large skillet or wok over medium heat. Add the marinated shrimp and sear for 5 to 8 minutes, flipping halfway through, until pink, opaque, and fully cooked. Transfer the shrimp to a plate and keep warm.
Add the remaining oil to the same pan. Toss in the minced garlic and the white parts of the green onions. Stir-fry briefly until aromatic, about 30 seconds.
Add the cabbage, carrots, mushrooms, and bok choy stems to the pan. Stir-fry for a few minutes until the vegetables are tender-crisp and beginning to soften.
Now, add the drained udon noodles to the pan along with the cooked shrimp, bok choy leaves, green parts of the green onions, and the prepared stir fry sauce. Toss everything together, making sure the sauce coats the noodles and vegetables evenly. Stir-fry for another 2 to 3 minutes until everything is heated through and well combined.
Serve hot and enjoy a hearty, flavorful stir-fry packed with bold, savory notes and satisfying textures.
Shrimp with Udon Noodles Recipe
Ingredients
- 2 7- ounce packets of vacuum-sealed or frozen pre-cooked udon noodles
- ½ pound shrimp peeled and deveined
- 1 carrot julienned into thin matchsticks
- 1 bok choy chopped with stems and leaves separated
- 1 cup shredded cabbage
- 4 brown mushrooms thinly sliced
- 2 green onions sliced with white and green parts divided
- 1 –2 garlic cloves finely minced
- 1 tablespoon vegetable oil plus more as needed
Shrimp Marinade
- 1 teaspoon dark soy sauce
- 1 teaspoon vegetable oil
- ½ teaspoon cornstarch
Stir Fry Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- ¾ tablespoon gochujang Korean chili paste
- 1 tablespoon honey
- 1 tablespoon mirin
- ½ to 1 teaspoon red chili flakes gochugaru preferred
- ¼ teaspoon ground black pepper
Instructions
- Begin by preparing the shrimp. In a bowl, combine the shrimp with dark soy sauce, vegetable oil, and cornstarch. Mix thoroughly to coat each piece evenly, then set aside to marinate while you prep the rest.
- In a separate bowl, whisk together all the ingredients for the stir fry sauce until smooth. This includes the dark soy sauce, oyster sauce, gochujang, honey, mirin, chili flakes, and black pepper. Set aside for later use.
- Place the udon noodles in a large bowl and cover with hot water. Let them sit for several minutes until loosened and easy to separate. Drain well and set aside.
- Heat half the vegetable oil in a large skillet or wok over medium heat. Add the marinated shrimp and sear for 5 to 8 minutes, flipping halfway through, until pink, opaque, and fully cooked. Transfer the shrimp to a plate and keep warm.
- Add the remaining oil to the same pan. Toss in the minced garlic and the white parts of the green onions. Stir-fry briefly until aromatic, about 30 seconds.
- Add the cabbage, carrots, mushrooms, and bok choy stems to the pan. Stir-fry for a few minutes until the vegetables are tender-crisp and beginning to soften.
- Now, add the drained udon noodles to the pan along with the cooked shrimp, bok choy leaves, green parts of the green onions, and the prepared stir fry sauce. Toss everything together, making sure the sauce coats the noodles and vegetables evenly. Stir-fry for another 2 to 3 minutes until everything is heated through and well combined.
- Serve hot and enjoy a hearty, flavorful stir-fry packed with bold, savory notes and satisfying textures.
