Bouncy udon noodles and succulent shrimp are tossed in a savory, garlicky chili sauce. This easy recipe for chili garlic shrimp noodles is ready in just 15 minutes and made in one pan. I quickly soak the frozen udon for just 30 seconds to loosen the noodles while keeping them firm and chewy during stir-frying.
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Chili garlic shrimp noodles are an Asian fusion dish featuring Japanese udon noodles and shrimp tossed in a Chinese-inspired garlic chili sauce.
I developed this recipe after making my garlic chili oil noodles and wanted to turn those flavors into a more filling meal with shrimp and chewy udon.
I often make this spicy noodle dish for lunch or dinner when I have frozen shrimp on hand because the whole dish comes together quickly with little effort.
I found that cooking the shrimp separately and removing it from the pan before tossing the noodles in the sauce keeps the shrimp tender instead of overcooking.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Frozen Udon Noodles: Use frozen udon for the best chewy, bouncy texture. Find them in the freezer section of Asian grocery stores. Fresh or refrigerated udon also works; prepare according to package directions. Avoid shelf-stable vacuum-packed udon, which is more brittle and can break during stir-frying.
- Raw Jumbo Shrimp: Use easy-peel or peeled and deveined shrimp for easier prep. I prefer Black Tiger shrimp for their firm, meaty texture. Avoid very small shrimp, which can overcook quickly.
- Green Onion: Finely chop and use both the white and green parts.
- Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.
- Garlic: Use fresh garlic rather than jarred minced garlic for the best garlic flavor.
- Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden.
Noodle Sauce
- Toasted Sesame Oil: This has a stronger nutty flavor than untoasted sesame oil.
- Gochugaru: I prefer using fine Korean red pepper flakes because they have a mildly spicy, slightly smoky flavor. Find them at Korean grocery stores or online. Sichuan chili flakes also work.
- White Granulated Sugar: Cane sugar also works.
- Chicken Bouillon Powder: This contains a bit of MSG, which gives the sauce a savory boost. Don't skip this ingredient.
- Chinese Black Vinegar: I prefer using Chinkiang vinegar, which is a dark, mildly tangy Chinese rice vinegar that helps round out the flavors. Rice vinegar or apple cider vinegar also works.
- Dark Soy Sauce: I prefer using Pearl River Bridge Superior because it's thicker and darker than other brands, giving the noodles a dark brown finish. Mushroom-flavored dark soy sauce also works.
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Don't over-soak the udon: Soak just until loosened since the noodles will cook further in the sauce.
- Drain the udon well: Excess water can dilute the sauce and prevent it from coating the noodles.
- Rinse and pat the shrimp dry: Rinse peeled and deveined shrimp to remove tiny shell fragments or lingering odors, then pat dry to prevent steaming in the pan.
- Don't overcook the shrimp: Remove them once pink and curled to keep them tender.
- Have sauce ingredients measured and ready: They need to be added quickly to prevent the aromatics from burning.
- Keep the heat medium-low: This helps bloom the aromatics and gochugaru without scorching them.
Instructions
Below are step-by-step instructions on how to make chili garlic shrimp noodles:
- Loosen the udon: Place the frozen udon noodles in a large bowl and cover with boiling water. Soak for about 30 seconds, just until the noodles loosen. Drain well and set aside.
- Cook the shrimp: Heat vegetable oil in a large pan over medium heat. Add the shrimp and cook until pink, curled, and cooked through, about 2 to 3 minutes, flipping halfway through. Remove from the pan and set aside to prevent overcooking.
- Sauté the aromatics: Reduce to medium-low heat. Add the garlic and green onions and sauté for 10 seconds until fragrant.
- Cook the sauce: Quickly add the toasted sesame oil, gochugaru, sugar, chicken bouillon powder, Chinese black vinegar, dark soy sauce, and regular soy sauce in that order. Stir immediately to combine and prevent the aromatics and seasonings from burning.
- Toss the noodles: Then add the drained udon and toss until the noodles are evenly coated in the sauce and heated through.
- Finish with the shrimp: Add the cooked shrimp and toss briefly with the noodles. Remove from the heat and garnish with toasted sesame seeds and more green onions.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: I don't recommend freezing these noodles because the shrimp and udon will change in texture.
- Reheating: Microwave for 2-3 minutes until hot or reheat in a pan over medium heat until warmed through.
Pairing Suggestions
Serve shrimp chili garlic noodles with:
- Egg Fried Rice: Adds a savory rice side.
- Garlic Bok Choy: Adds crisp, fresh greens.
- Egg Drop Soup: A light starter for the meal.
FAQ
Over-soaking can make udon too soft and prone to breaking. Soak frozen udon just until loosened and toss gently when stir-frying. Shelf-stable vacuum-packed udon is also more brittle than frozen udon.
The shrimp were likely overcooked. Cook just until pink, curled, and cooked through, then remove them from the pan while you finish the noodles.
Yes. Reduce the gochugaru for less heat or omit it completely for non-spicy noodles.
More Like This
📖 Recipe
Easy 15-Minute Chili Garlic Shrimp Noodles
Ingredients
- 1.10 lb udon noodle frozen kind recommended
- 10 jumbo shrimp peeled, deveined, rinsed, patted dry
- 1 green onion finely chopped
- 1 tablespoon vegetable oil or any neutral oil
- 1 garlic clove minced
- ½ teaspoon sesame seeds toasted kind
Noodle Sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon gochugaru
- 1 teaspoon white granulated sugar
- ½ teaspoon chicken bouillon powder
- ½ teaspoon Chinese black vinegar or rice vinegar
- 2 teaspoon dark soy sauce
- 2 teaspoon regular soy sauce or light soy sauce
Instructions
- Place the frozen udon noodles in a large bowl and cover with boiling water. Soak for about 30 seconds, just until the noodles loosen. Drain well and set aside.
- Heat vegetable oil in a large pan over medium heat. Add the shrimp and cook until pink, curled, and cooked through, about 2 to 3 minutes, flipping halfway through. Remove from the pan and set aside to prevent overcooking.
- Reduce to medium-low heat. Add the garlic and green onions and sauté for 10 seconds until fragrant.
- Quickly add the toasted sesame oil, gochugaru, sugar, chicken bouillon powder, Chinese black vinegar, dark soy sauce, and regular soy sauce in that order. Stir immediately to combine and prevent the aromatics and seasonings from burning.
- Then add the drained udon and toss until the noodles are evenly coated in the sauce and heated through.
- Add the cooked shrimp and toss briefly with the noodles. Remove from the heat and garnish with toasted sesame seeds and more green onions.
E.B.
I just made this for dinner, but I added a ton of Spinach. It's very easy and very tasty!
Christie Lai
Thanks for making my recipe and sharing this positive review, E.B.! Glad it worked out well with spinach!
Jessie
I am gluten and dairy free. Would Gf spaghetti noodles work?
christieathome
Yes, absolutely! The noodles will be slightly more dense due to the lack of gluten but it will definitely work 🙂
Brooke English
What could I swap in in place of frozen noodles?
christieathome
Shelf stable udon, thick egg noodles, dried ribbon wheat noodles or ramen could work.
Monica
Providing the shrimp is peeled and deveined, this recipe is REALLY quick. Additionally, the recipe is easy to size up for more people. Because my family was so eager to dig in, we forgot to take a picture and tag you, but I will make this dish again as it is now a family favorite.
christieathome
Thanks so much for making my recipe! So glad you and your family enjoyed it!
Randy
So easy to make, deliciousness and quick! What more could I ask for. Thank you!
christieathome
Thanks for making my recipe! Glad you enjoyed it! ☺️
Heidi | The Frugal Girls
That was a great tip for using a little oil to help keep the noodles from sticking together. Bring on the shrimp happiness!