Where can I find udon noodles?

Most grocery stores large enough to have an international section will carry some kind of chewy udon noodles in their Asian groceries aisle. If you don't see shelf-stable udon noodles there, check out your local Asian grocery stores - you can often find shelf stable, dry noodles, fresh noodles or even frozen noodles there. Just be sure it's udon, which is a chewy wheat noodle, perfect for this savory sauce.

What is udon sauce made of?

Udon sauce is a slightly sweet and richly flavored Asian sauce made from sesame oil, dark soy sauce, mirin, sugar, oyster sauce, rice wine vinegar, and sugar.

Can I use another meat in this Japanese stir fried noodles dish?

Your choice of protein will work! For pescatarians, shrimp, squid and even chunks of white fish would be lovely. For non-pescatarians, chicken thighs, beef slices or ground pork would all be delicious in this tangy sauce.

What can I substitute for mirin?

Dry sherry or sweet marsala wine are probably your best substitutes, but neither are widely available in Portugal. So if I'm out of mirin, I'll use an equal amount of rice vinegar, and a pinch of sugar to counteract the tartness of the vinegar.

I can’t find dark soy sauce, what can I substitute?

Add an extra 2 teaspoons of regular soy sauce (light soy sauce) and an extra two teaspoons of oyster sauce. Dark soy is richer and deeper than light soy - added more for coloring and flavor than saltiness. So mixing the two will give you a reasonable substitute.

Is udon the same as ramen noodles?

Both are common in Japanese cuisine, but udon noodles are straight and thicker. Ramen are usually wavy, thinner noodles. Both are made with wheat flour and have a chewy texture, but udon noodles are vegan, and ramen noodles contain eggs. While udon are vegan, they are not gluten free, like the rice noodles you see in some stir fry dishes. So be sure if you're cooking for gluten-sensitive guests that you have the appropriate noodle!

Chili crisp is one of my favorite pantry staples. It’s available in your local Asian market or on Amazon. It is a super flavorful oil infused with crispy bits of dried chilies, garlic, onion and any number of other aromatics. Lao Gan Ma is the most popular and readily available brand (it’s the one I always have in my pantry, no matter where I am in the world). If you are looking to substitute for chili crisp, you could use whatever spicy thing you have in the pantry or fridge that your whole family enjoys. Hot sauce, red chili flakes, even cayenne powder.

Can I add different vegetables to the yaki udon stir fry?

Almost any vegetable that you and your family prefer will work here and add a fresh taste to the shrimp udon noodle dish. The shiitake mushrooms are my only non-negotiable when I make these fresh udon noodles, but I'll swap out bok choy for bell pepper (green or red pepper), snow peas or yellow onion. If I'm feeling fancy, I might add some baby corn to the frying pan.

How to store leftover noodles with udon sauce with shrimp?

To store, transfer the yaki udon stir fry noodles to an airtight container and store in the refrigerator for up to 3 days. To reheat, warm in a small saucepan with a few tablespoons of stock or water over medium heat until heated through.

Shrimp Noodles with Homemade Udon Sauce Recipe

Name: Shrimp Noodles with Homemade Udon Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 21 ounces udon noodles (1 full package, cooked and vacuum packed); 12 ounces medium shrimp, cleaned and deveined; 4-5 cups vegetables (baby bok choy leaves, green onions, shiitake mushrooms); 8 garlic cloves, minced; 3 tablespoons fresh ginger, minced or grated; 3 tablespoons neutral oil; 3 tablespoons oyster sauce; 3 tablespoons light soy sauce; 2 tablespoons chili crisp; 4 teaspoons dark soy sauce; 4 teaspoons mirin; 4 teaspoons brown sugar; 1 tablespoon fresh lime juice; 2 teaspoons cornstarch; 1 teaspoon sesame oil for serving, optional

Ingredients

Scale

For the noodles:

21 ounces udon noodles (1 full package, cooked and vacuum packed)

12 ounces medium shrimp, cleaned and deveined

4-5 cups vegetables (baby bok choy leaves, green onions, shiitake mushrooms)

8 garlic cloves, minced

3 tablespoons fresh ginger, minced or grated

3 tablespoons neutral oil

For yaki udon stir fry sauce:

3 tablespoons oyster sauce

3 tablespoons light soy sauce

2 tablespoons chili crisp

4 teaspoons dark soy sauce

4 teaspoons mirin

4 teaspoons brown sugar

1 tablespoon fresh lime juice

2 teaspoons cornstarch

1 teaspoon sesame oil for serving, optional

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Instructions

First, make the sauce for the udon noodle stir fry. Combine soy sauce, oyster sauce, chili crisp, mirin, brown sugar, cornstarch and lime juice in a small bowl. Whisk well to combine. Set aside.
Next, prepare your udon noodles. If using vacuum packed cooked udon noodles, simply remove from their package and place into a bowl. Boil enough water to cover the noodles and pour over. Let the noodles soak in the water for about a minute and gently separate the noodles in preparation for stir-frying. Drain and set aside. If using dried udon, drop into boiling water and cook for 8 minutes until tender, but still al dente.
Finally, prepare the stir fry vegetables. Mince your garlic and ginger, then separate baby bok choy leaves, clean and slice shiitake mushroom and slice scallions.
Heat neutral oil in a large skillet or wok over medium heat. When hot, add ginger and garlic and stir fry for one minute. Add bok choy, shiitakes and scallions, sautéing for 2 minutes. Add the shrimp and keep stir-frying for another 2 minutes. Add udon noodles and sauce to the pan, increasing the heat to medium high.
Bring the sauce to a simmer and toss to coat the vegetables and noodles in the sauce. Taste and adjust seasoning.
If using, drizzle sesame oil over the yaki udon and toss before plating. Serve with additional spring onions and lime wedges.

Notes

If using dried udon, drop into boiling water and cook a few minutes less than package directions, until tender, but still al dente.

Prep Time: 5
Cook Time: 15
Category: Easy Recipes
Method: Stove Top
Cuisine: Asian