Yaki Udon With Shrimp Recipe

Nick Kindelsperger

Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable in sautéed form. Well, actually they're boiled, drained, and then sautéed with a handful of other ingredients. The only major issue to look out for is clumping, which can turn the whole dish into a gluey, bland mess. The only way I've figured out to avoid this trap is to stir like a mad man, though I think it's also important to avoid crowding the pan. Basically, keep things as simple as possible.

So, how do you create a dynamic dish without adding too much? You cheat. Okay, not exactly, but hang with me. I settled on a fragrant base of scallion, garlic, and ginger, and a very simple sauce of soy sauce and mirin. To that, I added crunchy red pepper and juicy shrimp. This was all well and good, but the dish didn't really take off until I added some last minute additions, which required no cooking at all. A final sprinkling of bonito flakes and sliced nori added instantaneous umami and funk, while staying far away from the pan.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 2 servings

Rate & Comment


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