Sometimes, you just want a bowl of something hot, savory, and soul-satisfying. That’s where this Shrimp Udon Stir-Fry comes in. Thick, chewy udon noodles meet tender shrimp, crisp veggies, and a bold, glossy sauce in one delicious, fast-cooking dish that delivers serious takeout vibes without leaving your kitchen.

Whether you’re new to udon or it’s a pantry staple in your home, this easy stir-fry is a weeknight winner. It’s fast, filling, and absolutely bursting with umami flavor thanks to a simple but powerful sauce.

Shrimp Udon Stir-Fry – A Fast & Flavor-Packed Noodle Bowl

Why You’ll Love This Recipe

Ready in 30 minutes or less – No complicated prep or long marinating needed
Incredibly flavorful – Oyster sauce, sesame oil, and dark soy sauce pack a punch
Customizable – Swap the shrimp for chicken, tofu, or keep it totally veggie
Satisfying texture – Udon noodles are chewy, springy, and crave-worthy
Perfect weeknight dinner – One pan, minimal cleanup, restaurant-level taste

Whether you’re craving comfort or just need a quick meal, this dish delivers every time.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

1 pack (200g) udon noodles, preferably vacuum-packed
2 tablespoons neutral oil (plus extra if needed)
8–10 shrimp, peeled and deveined (approx 100g)
1 garlic clove, minced
1 yellow onion, thinly sliced
8 white mushrooms, sliced (approx 120g)
1 carrot, julienned or cut into matchsticks
1 spring onion, chopped (green and white parts separated)
1 tablespoon regular soy sauce
Pinch of salt and pepper

For the Sauce:

1 tablespoon oyster sauce
1 teaspoon dark soy sauce (not regular soy sauce)
1 teaspoon rice vinegar
1 teaspoon brown sugar
⅓ teaspoon freshly cracked black pepper
2 teaspoons toasted sesame oil
Pinch of salt

Instructions

Start by preparing the noodles. Boil them according to the package instructions—usually just a couple of minutes if using vacuum-packed udon. Once tender, drain and rinse with cold water to stop the cooking process. Drizzle with a bit of oil and set aside to prevent sticking.

In a large non-stick pan or wok, heat 1 tablespoon oil over medium-high heat. Add the minced garlic and toast for about 1 minute until fragrant.

Add the sliced mushrooms and stir-fry on high heat until they release their moisture and start to brown. Then toss in the onions, white part of the spring onions, and carrots. Cook for 2 to 3 minutes until slightly softened but still crisp. Season with a pinch of salt and pepper. Remove veggies and set aside.

In the same pan, add 2 tablespoons of oil. Add the shrimp and sauté for 1 to 2 minutes per side, or until they turn pink and opaque. Drizzle in the soy sauce and a small pinch of salt for flavor.

Add the cooked udon noodles to the pan with the shrimp. Stir-fry on high heat, tossing continuously to help them get a bit crispy on the edges.

Pour in the pre-mixed sauce and stir quickly to coat every strand. Add the cooked vegetables back to the pan and toss everything together.

Turn off the heat, sprinkle the green part of the spring onions over the top, and serve immediately while hot and fragrant.

Variations & Add-Ons

Protein options: Swap shrimp for sliced chicken breast, beef strips, tofu, or even a fried egg on top
Make it spicy: Add chili flakes, sriracha, or a spoonful of sambal
Add greens: Toss in baby spinach, bok choy, or snap peas for extra veg
Use other noodles: Soba or ramen work too, though udon is best for that chewy bite
No oyster sauce? Use hoisin or mushroom stir-fry sauce for a vegetarian option

Storage & Reheating

This stir-fry is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

To reheat, toss it in a hot pan with a splash of water or oil to loosen it up. Avoid microwaving if possible, as it may dry out the noodles.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just make sure they’re fully thawed and patted dry before cooking so they sear properly.

Do I have to use vacuum-packed udon noodles?

Vacuum-packed udon gives the best texture, but frozen or dried udon can work too. Just follow the cooking instructions and don’t overcook.

Is this dish spicy?

Not inherently. The base recipe isn’t spicy, but you can easily add heat with chili sauce or crushed red pepper.

Can I make this vegetarian?

Yes! Skip the shrimp and oyster sauce. Add more mushrooms or tofu, and use hoisin or a vegetarian stir-fry sauce instead.

What’s the difference between dark soy sauce and regular soy sauce?

Dark soy sauce is thicker, less salty, and adds deeper color and caramelized flavor. It’s not interchangeable with regular soy sauce in this recipe.

Can I meal prep this?

You can prep the veggies and sauce ahead of time, but for best texture, cook fresh.

What oil should I use?

Any neutral oil like canola, avocado, or sunflower oil works well. Avoid strongly flavored oils like olive or coconut oil here.

Can I use chicken or beef instead of shrimp?

Definitely! Thinly sliced chicken breast, flank steak, or tofu are all excellent substitutions.

How do I keep the noodles from sticking?

Rinse cooked noodles with cold water and toss them with a little oil before adding them to the stir-fry.

Do I need a wok?

Not at all. A large skillet or non-stick pan works just fine as long as it can handle high heat.