Classic Yaki Udon with Shrimp
This classic Yaki Udon recipe features succulent shrimp and fresh vegetables tossed in a savory sauce. It's a quick and flavorful meal perfect for a weeknight.
Equipment
- Small Bowl
- Whisk
- Large Wok or Skillet
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil or canola oil
- 1 pound large shrimp, peeled and deveined fresh or frozen, thawed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced shiitake mushrooms or cremini
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach
- 1 package (14-ounce) pre-cooked udon noodles refrigerated recommended
Sauce
- 1/4 cup soy sauce use low sodium if preferred
- 2 tablespoons mirin
- 1 tablespoon oyster sauce optional
- 1 teaspoon sugar
- 1/2 teaspoon grated fresh ginger
Optional Garnish
- Sesame seeds
- Sliced green onions
Instructions
Instructions
- Whisk together soy sauce, mirin, oyster sauce (if using), sugar, and grated ginger in a small bowl.
- Heat vegetable oil in a large wok or skillet over medium-high heat, then add shrimp and stir-fry for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
- In the same wok, cook sliced onion for 2-3 minutes until it softens, then add minced garlic, sliced mushrooms, and red bell pepper and stir-fry for 3-4 minutes until tender-crisp.
- Add udon noodles and baby spinach to the wok, tossing until spinach wilts and noodles are heated through. Rinse vacuum-sealed noodles under warm water to separate if needed.
- Pour the prepared sauce over the noodles and vegetables, return the cooked shrimp to the wok, and gently toss until everything is evenly coated. Cook for 1-2 more minutes to meld the flavors.
- Remove from heat, garnish with sesame seeds and sliced green onions if desired, and serve immediately.
Notes
Adjust spice level by adding a pinch of red pepper flakes to the sauce. For extra veggies, broccoli florets or snap peas can be added with the bell pepper and mushrooms.