Description
A flavorful Japanese stir-fry of chewy udon noodles, tender shrimp, and vibrant vegetables tossed in a savory-sweet sauce. Perfect for a quick weeknight dinner or an impressive weekend meal.
Ingredients
14–16 oz fresh or frozen udon noodles
1 lb medium shrimp, peeled and deveined
2 cups shredded green cabbage
1 cup sliced shiitake mushrooms
1 cup julienned carrots
½ medium yellow onion, thinly sliced
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp mirin or rice wine
2 tsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp sugar or honey (optional)
2 tbsp neutral oil (for stir-frying)
2 sliced green onions (for garnish)
1 tbsp toasted sesame seeds (for garnish)
Instructions
Cook udon noodles according to package directions, slightly undercooking if dried. Drain and toss with a little sesame oil to prevent sticking.
In a small bowl, whisk soy sauce, oyster sauce, mirin, sesame oil, garlic, ginger, and sugar or honey.
Heat a wok or large skillet over medium-high heat. Add 1 tbsp neutral oil and sear shrimp in a single layer for about 2–3 minutes until pink and opaque. Remove and set aside.
Add remaining oil. Stir-fry onion and carrots for 1 minute, then add mushrooms and cabbage. Cook until vegetables are crisp-tender.
Return noodles to the pan and pour in sauce. Toss to coat evenly.
Add shrimp back in, stir-frying another minute or two until heated through.
Garnish with green onions and sesame seeds. Serve hot.
Notes
Use fresh or frozen udon for the best chewy texture.
To make it spicier, add chili flakes or sriracha to the sauce.
For meal prep, store components separately and stir-fry just before serving.
Avoid overcooking shrimp to prevent a rubbery texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese