Yaki Udon w/ Shrimp

Yaki Udon is a wok-fried Japanese udon noodle dish. Born from postwar ingenuity, Yaki Udon (literally ‘fried udon’) is a celebrated Japanese stir-fry dish with a history rooted in the resourcefulness of the mid-1940s. 

The dish’s creation is widely attributed to a small restaurant named Darumado in Kokura (modern-day Kitakyushu), shortly after World War II.  In 1945, food was scarce across Japan. The owner of Darumado wanted to serve yakisoba (fried buckwheat noodles), but proper soba noodles were unavailable due to rationing and shortages, so he decided to use dried udon noodles (which were more readily available) as a substitute for the missing soba.

The improvised dish, stir-fried with meat and vegetables in a soy-based sauce, was an instant hit with locals and eventually became a staple of the region. 

While the original version used dried noodles, modern yaki udon is typically made with thick, chewy fresh or frozen udon noodles. Over the decades, it evolved from a ‘desperation’ meal into a popular Japanese pub snack and a standard festival street food.

Shrimp yaki udon is a staple of Japanese comfort food and a global favorite primarily because of its combination of fast, one-pan preparation, addictive textures, and a savory, rich flavor profile that is both comforting and customizable.

Just recently I’ve started incorporating these unique udon noodles into some of our meals and we really have enjoyed them.

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Yaki Udon w/ Shrimp

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Course

Main Dish

Cuisine

Japan

Keyword

yaki udon w/ shrimp

Servings

MetricUS Imperial

Ingredients

Shrimp Marinade

• 300 gm WILD, medium shrimp, peeled & deveined
• 1 tsp soy sauce
• 1 tsp veg oil
• 1/2 tsp cornstarch

Sauce

• 4 tsp brown sugar
• 1 tsp sesame oil
• 1 Tbsp cornstarch
• 1 1/2 tsp honey
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp red chili flakes
• 3 Tbsp soy sauce

Stir Fry

• 500 gm Udon noodles, vacuum-packed or frozen
• 1 Tbsp veg oil
• 1-2 cloves garlic, minced
• 2 green onions, sliced
• 85 gm (1 cup) cabbage, shredded
• 1 carrot, julienned
• 4 large cremini mushrooms
• 85 gm (1 cup) sugar snap peas, optional

Course Main Dish Cuisine Japan Keyword yaki udon w/ shrimp Servings MetricUS Imperial Ingredients Shrimp Marinade 300 gm WILD, medium shrimp, peeled & deveined 1 tsp soy sauce 1 tsp veg oil 1/2 tsp cornstarch Sauce 4 tsp brown sugar 1 tsp sesame oil 1 Tbsp cornstarch 1 1/2 tsp honey 1 tsp garlic, minced 1 tsp ginger, minced 1/2 tsp red chili flakes 3 Tbsp soy sauce Stir Fry 500 gm Udon noodles, vacuum-packed or frozen 1 Tbsp veg oil 1-2 cloves garlic, minced 2 green onions, sliced 85 gm (1 cup) cabbage, shredded 1 carrot, julienned 4 large cremini mushrooms 85 gm (1 cup) sugar snap peas, optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Shrimp

1. Marinate shrimp in a bowl & set aside.

Sauce

1. Whish together stir-fry sauce ingredients in a small bowl & set aside.

Udon Noodles

1. Place udon noodles in a bowl & fill it with hot or boiling water. Let noodles sit until they are easy to detangle. Then drain & set aside.

Cooking

1. Preheat half of the vegetable oil in a saucepan over medium heat. Sear the shrimp until they are cooked through (5-8 minutes depending on the size). Remove them from the pan & set aside.
2. Add more oil to the pan & sauté garlic & green onions until fragrant. Add the cabbage, carrots, mushrooms & peas. Sauté until vegetables start to soften.
3. Add the udon noodles, cooked shrimp & stir-fry sauce to the pan, Toss & sauté for another 2-3 minutes. Serve.