Thick, chewy noodles stir-fried in a savory sauce with tender shrimp, fried tofu, and bok choy. These quick and easy garlic shrimp udon noodles are ready in 15 minutes with simple ingredients. It's a flavorful, family-friendly meal that's great for busy weeknights.
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This Asian shrimp noodle stir-fry is my go-to meal when I'm craving saucy, bouncy udon and shrimp! The contrasting texture of the chewy udon and the succulent shrimp works well with the savory sauce.
This Japanese-inspired udon noodle dish is one of my favorite ways to enjoy seafood as I usually have a pack of frozen shrimp. It's similar to yaki udon, but more on the savory side.
Why This Recipe
- We partially cook the shrimp first to prevent overcooking during the final stir-fry.
- I tested this with frozen udon and shelf-stable udon, and I recommend frozen udon as it is chewier and more durable.
- Most udon noodle recipes turn out soggy. Briefly soaking the udon in boiling water until loosened ensures they remain firm and chewy during stir-frying.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Udon Noodles: Use frozen or refrigerated packs [I recommend Shirakiku or Myojo] for a bouncy texture. Avoid brittle, shelf-stable vacuum packs.
- Raw Jumbo Shrimp: Use jumbo shrimp (16-20 per pound), fresh or thawed from frozen. Tiger shrimp are best for a meatier bite, while white shrimp are a tender alternative. Substitution: Extra-large shrimp (21-25 per pound), but avoid small or pre-cooked shrimp.
- Baby Bok Choy: To add color and fiber. Substitutions: Chopped regular bok choy, or yu choy sum.
- Fried Tofu Balls: Golden, spongy tofu balls available at the Asian market in the cold section. Substitution: Deep-fried diced firm tofu.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Noodle Sauce
- Garlic Cloves: To add aroma and flavor. Substitution: Jarred minced garlic.
- Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
- Cold Water
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make garlic shrimp udon noodles:
- Make the noodle sauce: In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- Prepare udon noodles: In a large bowl, soak the frozen udon noodles in boiling water just until loosened, about 20-30 seconds. Strain immediately and set aside.
- Partially cook the shrimp: Heat vegetable oil in a large pan on medium heat. Fry shrimp until halfway cooked - pink but slightly translucent in the center.
- Cook tofu balls and greens: Add bok choy and fried tofu balls and stir-fry until veggies have softened, about 1-2 minutes.
- Finish: Add udon noodles and noodle sauce and toss until noodles are evenly coated in the sauce and incorporated with other ingredients. Serve and enjoy!
Expert Tips
- Rinse the peeled and deveined shrimp under cold water to remove any debris or shell fragments.
- Soak the udon noodles only until loosened. Oversoaking will make them soggy.
- Prep all ingredients in advance, as the cooking process moves quickly.
- Partially cook the shrimp at the start, but avoid cooking them through to prevent a rubbery texture.
- Do not overcook the noodles. Once the noodles and sauce are combined, remove from heat immediately.
Variations
- Meat version: Replace the shrimp with thinly sliced chicken thighs, flank steak, or pork shoulder.
- Egg version: Replace the shrimp with scrambled eggs.
- Gluten-free version: Replace udon with gluten-free udon available online. Use gluten-free oyster sauce and substitute both soy sauces with tamari sauce, coconut aminos or gluten-free soy sauce.
Pairing Suggestions
Garlic shrimp udon noodles pair well with:
- Starters: Miso Soup, Korokke, or Crab Corn Salad.
- Protein Dishes: Chicken Katsu, Enoki Beef Rolls, or Ginger Miso Salmon.
- Rice Dishes: Gyudon or Oyakodon.
Storage & Reheating
- Leftover garlic shrimp udon noodles can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Garlic shrimp udon noodles are not ideal for freezing as the veggies and noodles will become mushy.
FAQ
Can I make garlic shrimp udon in advance?Â
Garlic shrimp udon can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
📖 Recipe
Easy 15-min. Garlic Shrimp Udon Noodles
Thick chewy noodles stir-fried in a savory sauce with tender shrimp, fried tofu, and bok choy. These quick and easy garlic shrimp udon noodles are made in 15 minutes in one pan with simple ingredients. It's flavorful, family-friendly meal that's great for busy weeknights.
Ingredients
- 1.65 lb udon noodle frozen kind recommended
- 0.5 lb jumbo shrimp peeled & deveined
- 3 cups baby bok choy ends trimmed
- 5 oz fried tofu balls cut into halves
- 2 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 3 garlic cloves minced
- 1 ½ tablespoon dark soy sauce
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- ½ tablespoon sesame oil toasted kind
- ½ tablespoon white granulated sugar
- ½ tablespoon cornstarch
- ½ cup water cold
Instructions
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- In a large bowl, soak the frozen udon noodles in boiling water just until loosened, about 20-30 seconds. Strain immediately and set aside.
- Heat vegetable oil in a large pan on medium heat. Fry shrimp until halfway cooked - pink but slightly translucent in the center.
- Then add bok choy and fried tofu balls and stir-fry until veggies have softened, about 1-2 minutes.
- Add udon noodles and noodle sauce and toss until noodles are evenly coated in sauce and incorporated with other ingredients. Serve and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 1161kcal | Carbohydrates: 206g | Protein: 50g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 4050mg | Potassium: 222mg | Fiber: 17g | Sugar: 30g | Vitamin A: 3128IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 3mg
Heidi | The Frugal Girls
The combination of the thick udon noodles and shrimp is absolutely tantalizing served in your homemade noodle sauce!
Katerina | Once a Foodie
Another mouthwatering recipe from Christie's kitchen! I am never disappointed, honestly, Christie... this looks so delightful and I love the presentation.
Michelle | Sift & Simmer
Yum, these garlic shrimp udon noodles look so delicious!
Caleb - Never Ending Journeys
These noodles look so tasty! I love the addition of garlic and shrimp, that sounds delicious.
Katherine | Love In My Oven
Those thick, saucy noodles are calling my name!! Garlic and shrimp were meant to be, don't you think?