15-Min Shrimp Udon Stir-Fry Recipe

Shrimp Udon Stir-Fry is a sizzling, restaurant-quality meal in just 15 minutes! Plump, juicy shrimp, perfectly springy noodles, and a glossy, savory sauce come together in every bite. With a few simple tricks, your shrimp stay tender, the noodles stay bouncy, and the flavor is packed with umami that will make your taste buds sing—weeknight dinner has never tasted this good!

Shrimp Udon Stir-Fry Recipe

Serves: 4
Prep time: 8 minutes
Cook time: 7 minutes

For the shrimp:
1/2 pound shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
½ teaspoon cornstarch
1 tablespoon cooking oil (high-smoking-point oil like avocado, grapeseed, or peanut oil)
2 cloves garlic, minced

For the sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
½ cup chicken stock (can be replaced with seafood stock or water)

For the noodles:
3 blocks frozen udon noodles
2 tablespoons cooking oil, separated (high-smoking-point oil like avocado, grapeseed, or peanut oil)
1/2 medium onion, sliced
1 cup cabbage, thinly sliced
3 stalks scallions, sliced
1/2 cup bean sprouts

Shrimp Udon Stir-Fry Instructions

1. Cut the ingredients

• Cut the onion, cabbage, scallions, and garlic.

2. Season the shrimp

• On a plate, add the deveined shrimp. Season with salt, white pepper, and cornstarch. Mix well.

3. Make the stir-fry sauce

• In a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, and chicken stock.

4. Boil the udon noodles

• In a pot over high heat, bring water to a boil. Add frozen udon noodles and cook just until they separate.
• Transfer to cold water to stop the cooking process. Drain well.

5. Stir-fry the shrimp

• In a wok over high heat, add 1 tablespoon of cooking oil. Add the shrimp and garlic, stir-fry for about 1 minute until lightly pink. Remove.

6. Stir-fry the vegetables

• In the same wok over high heat, add 1 tablespoon of cooking oil. Toss in the onion and cabbage. Stir-fry until slightly softened, about 1 minute. Remove.

7. Stir-fry the noodles and combine

• In the wok over high heat, add 1 tablespoon of cooking oil. Add the udon noodles and stir-fry until heated through.
• Return the shrimp, vegetables, and sauce. Toss together for about 1 minute until evenly coated and glossy.
• Finally, add scallions and bean sprouts. Give everything one last toss.

Tips & notes

• Use cornstarch on shrimp: It locks in moisture, so the shrimp stay plump and juicy.
• Don’t overcook the noodles: Boil just until separated, then rinse in cold water for that signature springy texture.
• No frozen udon? Substitute with ramen, rice noodles, or even spaghetti for a tasty twist.
• Keep the wok hot: High heat helps create wok hei, the smoky aroma that makes stir-fries irresistible.