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Fish, East Asian

Shrimp yaki udon

Shrimp yaki udon is a Japanese stir fried noodle dish, serving 4 people, ready in 25 minutes, very easy to make, for €4.40 per serving. The key is letting the cabbage char a little in the pan and rinsing the udon in hot water so they don't clump together.

Thick udon noodles stir fried with shrimp and cabbage, topped with dancing bonito flakes, that's dinner in 20 minutes.

Shrimp yaki udon
Total time
25 min
Difficulty
Very easy
Cost per person
€4.40
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Udon are thick, chewy noodles that keep their bite even after a hard stir fry. Here they soak up a sweet soy sauce sharpened with Worcestershire, while the cabbage picks up a light char at the bottom of the pan and the shrimp add their own briny sweetness. The bonito flakes curling on the hot plate always get a reaction at the table.

This is the kind of dish you reach for on a weeknight when you need something fast and satisfying without dirtying every pot you own. Kids tend to love the noodles and the pink shrimp, and you can dial the sauce up or down to suit everyone's taste. Mon Chou keeps this one in rotation for the nights when time is short but you still want a proper dinner.

The ingredients

4 people

Pantry

  • fresh vacuum packed udon noodles 600 g
  • soy sauceoften in the pantry 3 tbsp
  • Worcestershire sauceoften in the pantry 1 tbsp
  • sugaroften in the pantry 1 tsp
  • bonito flakes 1 handful
  • neutral oiloften in the pantry 3 tbsp

Fish counter

  • peeled shrimp 400 g

Fruits and vegetables

  • pointed or white cabbage 250 g
  • carrots 2
  • onion 1

Allergens Shellfish, Gluten, Soy, Fish

The step by step recipe

  1. Thinly slice the cabbage and onion, and cut the carrots into thin matchsticks.

    Thin carrot sticks cook at the same rate as the cabbage.

  2. Drop the udon into hot water for two minutes to loosen the strands, then drain. 2 min

    Don't overcook them, they'll finish cooking in the pan.

  3. Stir fry the shrimp over high heat in an oiled pan for two minutes, then set them aside. 2 min

    Pull them out as soon as they turn pink, they'll go back in at the end.

  4. Add the onion, carrots, and cabbage to the pan and stir fry for five minutes. 5 min

    Let the cabbage pick up some color, that light char makes all the difference.

  5. Add the udon, soy sauce, Worcestershire sauce, and sugar, then return the shrimp to the pan and toss for two minutes. 2 min

    The noodles soak up the sauce, add a splash of water if they start sticking.

  6. Serve in bowls, topped with bonito flakes.

    A fried egg on top turns this dish into a feast.

Our tips to get it right

  • Prep all the vegetables and shrimp before you turn on the heat, the cooking moves fast and you won't have time to cut as you go.
  • Use a large pan or wide wok so the cabbage and udon have room to char instead of steaming.
  • Taste before serving and add a bit more soy sauce if you want more punch, fresh udon soak up a lot of liquid.

The variations

  • Swap the shrimp for sliced chicken or firm tofu for a shellfish free version.
  • For a vegetarian version, skip the shrimp and Worcestershire sauce, and add shiitake mushrooms with a bit more soy sauce.
  • For kids in a hurry, serve the udon plain with just the sauce and a few shrimp, skipping the bonito flakes.

What to serve it with

  • A bowl of miso soup to start
  • Hot green tea
  • Salted edamame on the side

Storage

Shrimp yaki udon keeps for 2 days in the fridge in a sealed container. Freezing isn't recommended, the udon lose their chewy texture once thawed. Reheat in a pan with a splash of water to bring back some of that softness.

Questions about this dish

Can I use dried udon instead of fresh?

Yes, cook them according to the package instructions and drain well before adding them to the pan. The texture will be slightly less chewy than fresh vacuum packed udon.

What if I don't have bonito flakes?

You can serve the dish without them, it's still good. A pinch of toasted sesame seeds adds a similar bit of crunch on top.

Can I prep the vegetables ahead of time?

Yes, slice the cabbage, onion, and carrots a few hours ahead and keep them in a sealed container in the fridge. This makes the actual cooking even faster come dinnertime.

How do I keep the udon noodles from clumping?

Rinse them in hot water right out of the package to separate the strands before boiling. Add a splash of water during cooking if they start sticking together in the pan again.

How long does it take to make a shrimp yaki udon?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a shrimp yaki udon?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp yaki udon cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, soy, fish. Always check the labels of the products you buy.

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