Description
A quick and easy weeknight dinner featuring pan-fried udon noodles with a crispy texture, seared shrimp, and fresh vegetables in a savory umami sauce. Ready in under 20 minutes.
Ingredients
- Dried Udon Noodles (thick, wheat-based)
- Large Shrimp (peeled and deveined, size 21/25 or 16/20)
- Neutral Oil (Avocado or Canola)
- Baby Bok Choy (sliced lengthwise)
- Carrots (julienned or thinly sliced)
- Green Onions (white parts for cooking, green parts for garnish)
- Garlic (fresh, minced)
- Ginger (fresh, minced)
- Soy Sauce (low-sodium recommended)
- Mirin (sweet rice wine)
- Sake or Dry White Wine
- Sesame Oil (toasted)
- Cornstarch (mixed with water)
- Sesame Seeds (for garnish)
- Salt and Pepper
Instructions
- Cook dried udon noodles according to package directions but reduce time by one minute. Drain, rinse with cold water, and toss with a teaspoon of oil to prevent sticking.
- Pat shrimp dry with paper towels and season lightly with salt and pepper.
- In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon sesame oil, and 1 teaspoon cornstarch mixed with 2 tablespoons water.
- Heat a large skillet or wok over medium-high heat with 1 tablespoon oil. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and crispy. Remove and set aside.
- Add another tablespoon of oil to the pan. Add cooked udon noodles and press down gently. Let sit for 2-3 minutes until the bottom is golden and crispy, then flip carefully.
- Add carrots, bok choy stems, and garlic to the pan. Stir-fry for 1-2 minutes until veggies start to soften. Add bok choy leaves last and cook until wilted.
- Pour the sauce mixture over the noodles and veggies. Toss quickly to coat and thicken the sauce (about 1 minute). Add a splash of water if too thick.
- Return shrimp to the pan and toss gently to warm through. Remove from heat, garnish with green onions and sesame seeds, and serve immediately.
Notes
Ensure noodles are undercooked before frying to maintain texture. Do not overcrowd the pan to prevent steaming. Have all ingredients prepped before cooking (mise en place) as the recipe moves quickly. For gluten-free, use tamari and check noodle ingredients. For vegetarian, swap shrimp for firm tofu.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 475
- Sugar: 6
- Sodium: 800
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: yaki udon, crispy noodles, shrimp stir fry, quick dinner, weeknight meals, Japanese noodles, fast seafood, easy recipe