15-Min Shrimp Udon Stir-Fry Recipe
Shrimp Udon Stir-Fry is a quick, flavorful noodle dish with chewy udon, juicy shrimp, and a light savory sauce.
Ingredients
For the shrimp
- ½ pound shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- ½ teaspoon cornstarch
- 1 tablespoon cooking 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
For the noodles
- 3 blocks frozen udon noodles
- 2 tablespoons cooking oil, divided
- ½ medium onion, sliced
- 1 cup cabbage, thinly sliced
- 3 stalks scallions, sliced
- ½ cup bean sprouts
Instructions
- To season the shrimp, in a bowl, mix the shrimp with the salt, white pepper, and cornstarch until evenly coated.
- To make the sauce, in a bowl, mix the soy sauce, dark soy sauce, oyster sauce, and chicken stock until combined.
- To cook the udon noodles, in a pot over high heat, bring water to a boil and cook the udon just until the noodles separate, then rinse briefly in cold water and drain well.
- To stir-fry the shrimp, in a wok over high heat, add 1 tablespoon of cooking oil, then add the shrimp and garlic and cook for about 1 minute until the shrimp just turns pink, then remove.
- To stir-fry the vegetables, in the same wok over high heat, add the remaining cooking oil and cook the onion and cabbage for about 1 minute until slightly softened, then remove.
- To finish, in the wok over high heat, add the udon noodles and stir-fry until heated through, then return the shrimp and vegetables, add the sauce, and toss everything together until evenly coated, then add the scallions and bean sprouts and toss briefly before serving.
Video
Notes
Season the shrimp lightly: A small amount of cornstarch helps keep the shrimp juicy and tender.
Do not overcook the udon: Boil just until separated to keep the noodles chewy.
Cook in stages: Stir-frying separately prevents overcrowding and keeps textures intact.
Keep the heat high: High heat helps create a light smoky flavor and keeps everything from getting soggy.
Add vegetables last: This keeps them crisp and fresh.
Protein swap: You can use chicken, beef, tofu, or pork.