Yaki Udon With Shrimp

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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Yaki Udon With Shrimp

About This Recipe

Yield:Serves 2
Active time:20 minutes
Total time:20 minutes
This recipe appears in: Dinner Tonight: Yaki Udon With Shrimp


  • 2 servings frozen udon, approximately 8 ounces each
  • 2 tablespoons canola oil
  • 1 red bell pepper, stemmed, seeded, thinly sliced
  • 4 scallions, ends trimmed, white and green parts thinly sliced and kept separate
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, peeled, minced
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 pound shrimp, peeled and deveined
  • 4 ounces bean sprouts
  • 1/2 sheet nori, thinly sliced
  • 1/4 cup bonito flakes
  • Togarashi for serving (optional)


  1. 1

    Bring a large pot of water to a boil over high heat. Cook udon according to the directions on the packaging. When done, drain in a colander and rinse under cold water. Drain again and set aside.

  2. 2

    Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add red pepper and stir-fry until lightly browned and still slightly crisp. Stir in green scallions, garlic, and ginger and cook until fragrant, about 30 seconds.

  3. 3

    Add noodles to the skillet. Stir-fry until lightly browned, about 1 minute. Add shrimp, soy sauce, and mirin and stir constantly until shrimp are fully cooked and most of the liquid has evaporated, 1 to 2 minutes. Toss in bean sprouts and cook until just starting to wilt.

  4. 4

    Divide the noodles between two bowls. Top with a sprinkling of nori, bonito flakes, and togarashi (optional).


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