Shrimp Yaki Udon Recipe

Yaki udon is the comfort-food facet of stir-fry: thick, springy wheat noodles seared in a scorching pan till they drink up a savory, barely candy sauce. This shrimp model leans on a mix of soy sauce, oyster sauce, mirin, a pinch of brown sugar, and toasted sesame oil to glaze each strand whereas retaining the flavors balanced. The noodles share the pan with quick-cooking shrimp and meaty shiitakes, candy carrot, and crunchy inexperienced cabbage that carry distinction. Scallions do double responsibility, including recent chunk within the wok and a vibrant end on prime.

What makes this a weeknight keeper is its ease. Shrimp sear first and relaxation, making certain they keep tender. The greens get a quick, scorching sauté to retain snap. Then the udon slides in with the sauce, and all the things reunites for a closing tumble that takes simply a few minutes. The result’s shiny, chewy, and deeply satisfying.

Frozen udon is the key weapon right here; as soon as thawed, the strands are plush and bouncy, excellent for absorbing sauce with out breaking. This recipe additionally invitations flexibility. Swap the shrimp for thinly sliced pork, tofu, or additional mushrooms, or add a contact of warmth with chile flakes. Nevertheless you riff on this quick, one-pan dinner, you’ll have an izakaya basic prepared in half-hour.

The place can you discover frozen udon noodles?

Search for frozen udon within the Asian meals part of the freezer aisle, usually close to potstickers, dumplings, shumai, or frozen ramen. Some shops inventory shelf-stable vacuum-packed udon within the worldwide aisle. To make use of shelf-stable udon, you’ll want to melt it in boiling water. 

In the event you can’t discover udon, substitute recent or dried lo mein, thick Shanghai wheat noodles, and even linguine cooked till simply al dente. In a pinch, chewy rice truffles (tteok) or thick soba present a equally satisfying chunk too.

Prep all of your components earlier than beginning

Yaki udon strikes quick, so deal with it like a stir-fry. Prep all the things earlier than you warmth up the wok. Whisk the sauce in a small bowl. Pat shrimp dry and season flippantly. Thaw and separate the udon. Slice scallions, cabbage, carrots, and shiitakes, and mince the garlic. Prepare every ingredient in bowls subsequent to the range within the order you’ll use them plus tongs and a spatula. Warmth the pan final, then prepare dinner.

Notes from the Meals & Wine Take a look at Kitchen 

• Use inexperienced cabbage (not napa) for higher construction and crunch within the stir-fry.
• Frozen, thawed udon offers the best bouncy texture and holds up within the pan.
• Both a wok or giant cast-iron skillet will work, however go for a wok when you can because it will get the very best char on the shrimp and greens, and cooks all the things shortly with out steaming. 

Recommended pairing 

A relaxing Junmai Ginjo sake mirrors the dish’s umami whereas its pear and melon notes elevate the sweet-savory sauce. In the event you desire wine, an off-dry Riesling from the Mosel or Finger Lakes balances salinity and a contact of warmth whereas refreshing the palate between bites. Beer drinkers can attain for a crisp Japanese-style lager; its clear end enhances the chewy noodles and smoky bonito garnish with out crowding the flavors.

This recipe was developed by Tricia Manzanero Stuedeman; the textual content was written by Breana Killeen.