15-Min Shrimp Udon Stir-Fry Recipe

Shrimp Udon Stir-Fry is a restaurant-quality meal you can make in just 15 minutes! This dish uses udon noodles, thick, chewy Japanese wheat noodles that are naturally springy and perfect for stir-frying. Their soft, bouncy texture soaks up sauces beautifully, giving every bite a satisfying, hearty chew.

Plump, juicy shrimp, crisp vegetables, and a glossy, savory sauce come together in every mouthful. This recipe is easy and flavorful, making it perfect for quick weeknight dinners, lunch prep, or any time you want a comforting noodle dish without takeout.

Shrimp Udon Stir-Fry Recipe

Serves: 2 to 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

• Prep ahead: Vegetables like onion, cabbage, and scallions can be sliced in advance. Shrimp can also be seasoned ahead of time—up to 1 day in the fridge.
• 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.
• Udon replacement: Substitute with wheat noodles, 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.
• Protein swap: Swap shrimp for chicken, beef, pork, or tofu.
• Vegetable swap: Use bok choy, napa cabbage, Chinese broccoli, or snow peas, depending on what you have.