Udon noodles stir fry with vegetables and shrimp in a savory sauce. This shrimp vegetable yakiudon is simple, delicious, and perfect for a weeknight meal.
Happy Father’s Day!
I hope you’re able to celebrate Father’s Day with your dad this year. I love that we’re finally able to plan and schedule things again. And see the people we love again. We don’t have much planned for Father’s Day. I think we’re ordering takeout for our dad.
Yesterday, my sisters, my niece, and I went up to Calistoga for lunch and a wine and chocolate tasting to celebrate one of my sisters’ birthday. It was soooo hot and the chocolate were melting on the table after a few minutes. But it was nice to do normal things again. I’ll share photos with you soon.
How was your weekend?
In the mean time, while you’re celebrating your dads, I thought I would share with you this shrimp vegetable yakiudon. Chewy udon noodles stir fry with veggies and shrimp. I don’t know about you, but udon is definitely one of my favorites because of the texture. They’re great in soups as well as stir fry. The vegetables for this dish can be anything you find in the fridge that you need to use up. For me, I used cabbage, mushrooms, carrots, and onions, but you can use whatever. Get creative as you want. The noodles and vegetables and shrimp are coated in an easy to make savory stir fry sauce made of dark soy sauce, oyster sauce, and mirin.
Just add a touch of sesame oil, chili flakes, and sugar and your dish will be ready in no time at all.
In a medium sized pot, cook the udon noodles for a few minutes according to the directions on the packaging. Drizzle sesame oil over the noodles and set aside for now.
In a large skillet, add a little bit of vegetable oil over medium heat. Once the oil has warmed up, about a minute or so, add minced garlic. Cook the garlic until golden brown and aromatic.
Next, add onions and cook until softened.
Once the onions are ready, add cabbage and mushrooms. Cook for a few minutes until the cabbage and mushrooms has softened. Then add the carrots and shrimp. Cook until the shrimp has turned reddish orange and no longer appear translucent.
Add the noodles to the skillet.
In a small bowl, mix together dark soy sauce, oyster sauce, chili flakes and sugar until combined. Drizzle the sauce over the noodles, vegetables, and shrimp until all the ingredients are well coated.
Stir in chopped scallions.
Serve the shrimp vegetable yakiudon warm.
Enjoy!
- 2 packs frozen udon
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2-3 garlic, minced
- ¼ large onion, sliced
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup mushrooms
- 1½ dozen large shrimp
- 1.5 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons mirin
- 1 teaspoon crushed red chili flakes
- ½ teaspoon granulated sugar
- scallions
- In a medium sized pot, cook the udon noodles for a few minutes according to the directions on the packaging. Drizzle sesame oil over the noodles and set aside for now.
- In a large skillet, add a little bit of vegetable oil over medium heat. Once the oil has warmed up, about a minute or so, add minced garlic. Cook the garlic until golden brown and aromatic.
- Next, add onions and cook until softened.
- Once the onions are ready, add cabbage and mushrooms. Cook for a few minutes until the cabbage and mushrooms has softened. Then add the carrots and shrimp. Cook until the shrimp has turned reddish orange and no longer appear translucent.
- Add the noodles to the skillet.
- In a small bowl, mix together dark soy sauce, oyster sauce, chili flakes and sugar until combined. Drizzle the sauce over the noodles, vegetables, and shrimp until all the ingredients are well coated.
- Stir in chopped scallions.
- Serve the shrimp vegetable yakiudon warm.
I think this is awesome!
Shared this with my spouse!