Shrimp Udon Noodle Recipe – Quick Stir-Fry with Scallions

Last Updated on 4 months by Neha Deshmukh

Shrimp Udon Noodle Recipe – Quick Stir-Fry with Scallions

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Shrimp Udon Noodle recipe is exactly that. I first made this when I was craving something comforting and Asian-inspired, and it’s been a weeknight staple ever since. It’s a super satisfying stir-fry that comes together in under 30 minutes – perfect for busy evenings!

Why You’ll Love This Recipe

This Shrimp Udon is a winner for so many reasons. It’s fast, flavorful, and uses simple ingredients you probably already have on hand. The chewy udon noodles are coated in a savory sauce, complemented by succulent shrimp and the fresh bite of scallions. Plus, it’s easily customizable to your taste!

Ingredients

Here’s what you’ll need to whip up this delicious Shrimp Udon:

• 250 grams Japanese Udon Noodles
• 20 medium shrimps/prawns (peeled & deveined)
• 10 garlic cloves (finely chopped)
• 6 green onion/scallion stalks (chopped, separated)
• 3 tsp light soy sauce
• 2 tsp oyster or hoisin sauce
• 1 tsp white vinegar
• 3 tbsp vegetable oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Udon Noodles: Types and Texture

Udon noodles come in different forms – dried, frozen, or fresh. I prefer using pre-cooked, refrigerated udon noodles for ultimate convenience. If using dried, make sure to cook them according to package directions. The key is to get that lovely chewy texture!

Shrimp/Prawns: Fresh vs. Frozen

You can absolutely use either fresh or frozen shrimp for this recipe. If using frozen, just make sure they’re fully thawed and patted dry before cooking. I often keep a bag of frozen shrimp on hand for quick meals like this.

Scallions: Utilizing Both White and Green Parts

Don’t discard the white parts of the scallions! They have a milder, oniony flavor that adds a lovely base to the stir-fry. We’ll use them early in the cooking process, and the green parts will be tossed in at the very end for a fresh, vibrant finish.

Oyster vs. Hoisin Sauce: Understanding the Flavor Differences

Oyster sauce brings a savory, umami-rich flavor, while hoisin sauce is a bit sweeter and more complex. You can use either one, or even a mix! I sometimes use hoisin sauce when I want a slightly sweeter profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your udon noodles in salted boiling water according to the package instructions (usually around 3 minutes). Once cooked, drain them and rinse under cold water to stop the cooking process. This prevents them from sticking together.
2. Now, heat the vegetable oil in a wok or large skillet over high heat until it’s almost smoking. Reduce the heat to medium, add the chopped garlic, and sauté for about a minute until fragrant. Be careful not to burn the garlic!
3. Add the white parts of the chopped scallions to the wok and sauté for another 2 minutes, until they soften slightly.
4. Add the shrimp in a single layer. Cook for about 2 minutes per side, until they turn pink and opaque. Season with a pinch of salt.
5. Return the cooked udon noodles to the wok. Pour in the soy sauce, oyster/hoisin sauce, and white vinegar.
6. Stir-fry everything on medium-high heat, tossing constantly, until the noodles are evenly coated with the sauce. This should take about 2-3 minutes.
7. Finally, toss in the green parts of the scallions and stir-fry briefly on high heat for about 30 seconds. Serve immediately and enjoy!

Expert Tips

Want to take your Shrimp Udon to the next level? Here are a few pro tips:

• Achieving the Perfect Wok Hei (Smoky Flavor): Wok hei is that slightly charred, smoky flavor that’s characteristic of good stir-fries. To achieve it, make sure your wok is very hot before adding the ingredients, and don’t overcrowd it.
• Preventing Sticky Noodles: Rinsing the noodles under cold water after cooking is crucial for preventing them from sticking together. You can also toss them with a little bit of oil.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Shrimp Udon (Tofu or Mushroom Substitute): Swap the shrimp for firm tofu (pressed and cubed) or shiitake mushrooms.
• Gluten-Free Shrimp Udon (Tamari & Gluten-Free Noodles): Use tamari instead of soy sauce and opt for gluten-free udon noodles.
• Spice Level Adjustment (Adding Chili Garlic Sauce): Add a teaspoon of chili garlic sauce for a fiery kick. My friend loves adding a generous dollop!
• Festival Adaptations (Lunar New Year Stir-Fry): Add some shredded carrots and cabbage for a colorful and auspicious Lunar New Year stir-fry.

Serving Suggestions

This Shrimp Udon is fantastic on its own, but you can also serve it with a side of steamed vegetables or a light salad. A sprinkle of sesame seeds and a drizzle of sesame oil adds a nice finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. Note that the noodles may absorb some of the sauce upon standing, so you might want to add a splash of water or soy sauce when reheating.

FAQs

Got questions? I’ve got answers!

What is the best way to prepare udon noodles for stir-fry?

Rinsing the cooked noodles under cold water is key to prevent sticking.

Can I use other types of noodles in this recipe?

Absolutely! Lo mein, ramen, or even spaghetti can work in a pinch.

What can I substitute for oyster sauce?

Hoisin sauce, mushroom soy sauce, or a mix of soy sauce and a touch of brown sugar can be used as substitutes.

How do I know when the shrimp is fully cooked?

The shrimp is cooked when it turns pink and opaque.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (chop vegetables, thaw shrimp) ahead of time to speed up the cooking process.