Yaki Udon with Shrimp (Japanese Stir Fried Noodles)

What Is Yaki Udon

Yaki Udon is a Japanese stir fry dish made with udon noodles, sliced vegetables, a protein (optional) and a savoury sauce.

Udon noodles are thick, chewy, wheat-flour noodles. They are mixed with a sauce blend of soy sauce, oyster sauce and mirin. Of course, there are different variations to the sauce ingredients.

If you love noodles, you will surely love this simple yet insanely delicious meal. It is a quick and easy dish for weeknight meals. And also a great way to use up leftover produce. 

I love adding shrimp, mushrooms, onions and carrots to mine. But you can also mix in some bell pepper, bok choy, cabbage, zucchini, broccoli, chicken and even top it with a fried egg. 

If you love spicy food, be sure to check out my 10-minute Garlic Chili Oil Noodles which are also made with wheat noodles that are thicker. But the recipe works wonderfully with udon noodles too.

Types of Udon Noodles

There are frozen, refrigerated, dried and fresh udon noodles. I am using fresh, pre-boiled Sanuki Udon Noodles (picture in the video below) which were sealed by vacuum.

I put them in boiling water for a couple of minutes till they were separated. Do not over cook these noodles, they get mushy pretty fast. The dried udon noodles are slightly thinner and taste not as good as the other types.

How To Make Yaki Udon with Shrimp

• Cut up the vegetables. Chop and slice the mushrooms, carrot, spring onion and yellow onion. Feel free to mix and match the vegetables according to what you prefer. Some other options are bell pepper, cabbage, zucchini and broccoli.
• Boil the noodles. Depending on which type of udon noodles you are using, cook them according to the package instructions. Under-cooking is better than over-cooking since you are going to be stir-frying the noodles later.
• Prepare the sauce. In my recipes, I like to use ingredients that are easily available everywhere. If you can get hold of Japanese soy sauce and mirin replace with dark soy sauce and rice vinegar respectively. For my Yaki Udon sauce I like mixing oyster sauce, dark soy sauce, toasted sesame oil, rice vinegar, black pepper, brown sugar and a pinch of salt. Dark soy sauce is different from light or regular soy sauce. It adds the dark colour to this dish and is also less salty. I highly recommend using it.
• Stir fry the vegetables. On high heat, fry the vegetables just for a minute or two. Take out and keep aside.
• Fry the shrimp. Add a dash of soy sauce (optional for flavour) to the shrimp and cook till they are no longer pink. If you are using any other protein like chicken or beef, you might need to season it more.
• Add the udon noodles. In the same pan where you fried shrimp, add the udon noodles and crisp them on high heat for a minute or two. Then pour the sauce and toss. Combine with veggies and turn off heat.
• The toppings. Add chopped spring onion (green part). If it’s easily available for you, top with bonito flakes and red ginger, they are very staple additions to the Yaki Udon. 

Nutritional Snapshot (Per Serving)

(Approximate values; may vary based on portion size)

• Calories: 460
• Protein: 28g
• Carbohydrates: 52g
• Fat: 15g
• Fiber: 4g

Frequently Asked Questions

Q1: Can I make Yaki Udon vegetarian?
Yes! Substitute shrimp with tofu or just add more mushrooms and vegetables. Use vegetarian oyster sauce (made from mushrooms) for the same umami depth.

Q2: What’s the difference between Yaki Udon and Yaki Soba?
The key difference lies in the noodles: Yaki Udon uses thick, chewy wheat noodles, while Yaki Soba uses thinner buckwheat or wheat noodles. Both are stir-fried with similar sauces.

Q3: Can I use pre-cooked or instant udon noodles?
Absolutely. Just loosen them under warm water before stir-frying to prevent clumping.

Q4: Is dark soy sauce necessary?
Dark soy sauce adds a deep color and slightly caramelized flavor. If unavailable, you can use regular soy sauce with a touch of molasses or brown sugar.

Q5: How can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of water or soy sauce to revive the noodles’ texture.

Conclusion

Yaki Udon with Shrimp is a harmony of textures and flavors — springy noodles, tender shrimp, and crisp vegetables all bathed in a glossy, savory-sweet sauce. It’s a dish that transforms simple ingredients into something truly extraordinary, proving that quick doesn’t have to mean bland.

Whether you’re new to Japanese cooking or a noodle enthusiast looking for your next favorite stir-fry, this recipe delivers restaurant-quality results right in your kitchen.

Print