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Shrimp Yaki Udon

This Japanese stir fry is quick and delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Servings: 4


Stir Fry

  • 1/2 lbs shrimp, peeled and deveined
  • 1/2 yellow onion, sliced
  • 9.5 oz udon noodles
  • 1 small carrot, julienned
  • 1 small red bell pepper, julienned
  • 1/4 cup bok coy, about 1-2 stalks
  • 2 tbsp sesame oil, divided
  • 3 cloves garlic, finely chopped
  • 1 tsp salt, plus a pinch for the shrimp


  • 2 tbsp dark soy sauce
  • 3 tsp mirin
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1/2 tsp rice vinegar


  • Remove the tails from the shrimp, then season with a pinch of salt and 5 cracks of pepper. Add 1 tbsp of the sesame oil and then cook the shrimp on medium-high heat for 3 minutes on each side until pink and cooked through. Then set aside. While the shrimp is cooking, you can combine the ingredients for the sauce, mix and set aside.
  • Boil the water for your udon noodles, but don't add the noodles until your vegetables are sautéing.
  • Chop all the vegetables and sauté for 5-8 minutes until soft together with the remaining 1 tbsp of sesame oil and garlic. During this time you can boil the udon noodles according to the package.
  • Add the sauce to the vegetables and simmer for 2-3 minutes to dissolve the sugar and give it a chance to thicken. Then add the noodles and shrimp back into the pan and mix until everything is evenly coated.