Garlic Shrimp Udon Noodles. Saucy, savoury, thick chewy noodles in a glossy sauce, juicy shrimps, fried tofu balls and bok choy. A quick meal that will truly hit the spot like no other and great for a weeknight. Ready in 15-20 minutes.
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There is something so special about this udon noodles dish. I could probably eat oodles of noodles when it comes to this recipe. This dish serves well as an easy weeknight meal for the whole family to enjoy since it's so quick and simple to make.
Those bouncy shrimps with the leafy greens and fried tofu balls soaked in sauce on top of the noodles is pure comfort food. It's like a comfy blanket when you're craving something warm, delicious, and filling.
This dish was inspired by my love for Japanese cuisine as they commonly use udon noodles in their stir fries.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Udon noodles: fresh or frozen work best
- Shrimp: jumbo shrimp or black tiger shrimp work exceptionally well.
- Tip: Purchase the easy peel shrimps that come deveined and peeled.
- Asian Greens: like Bok Choy, Yu Choy (aka Choy Sum), or Napa Cabbage. Gai lan could work as well if you slice the thick stems into smaller pieces.
- Fried Tofu Balls: most Asian grocery stores will sell these in the tofu section. As a last resort, substitute with extra firm tofu or even halved fish balls.
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Noodle sauce
- Garlic cloves
- Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Oyster sauce: or substitute with vegetarian stir fry sauce
- Sesame oil
- Sugar
- Cornstarch, potato starch or tapioca starch
- Cold Water
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to make Garlic Shrimp Udon Noodles
- In a small bowl, combine Noodle sauce ingredients as listed. Set aside.
- In a large wok or pot filled with water on high heat, bring to a boil. Carefully lower udon noodles. Loosen them immediately and once loosened (about 20-30 seconds), strain immediately. Set strained noodles aside and dry the wok.
- In the same wok or a large frying pan on medium heat, add vegetable oil. Once oil is hot, carefully add in shrimp and fry on each side until 50% cooked.
- Toss in bok choy and fried tofu balls (optional). Give everything a mix and fry until veggies have wilted, about 1-2 minutes.
- Next throw in your strained udon noodles and noodle sauce. Mix everything together and immediately remove off heat once mixed. Enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Other Udon Recipes You May Like!
- Udon Carbonara
- Sesame Sausage Udon Stir-Fry
- Rose Shrimp Udon Noodles
- Fish Cake Udon Stir Fry
- Mushroom Udon Stir Fry
- Japanese Yaki Udon
- Stir Fried Vegetable Tofu Udon
Or check out Joyous Apron's (she's my friend!) delicious Simple Thai Noodle Bowl!
📖 Recipe
Easy 15-min. Garlic Shrimp Udon Noodles
Ingredients
- 1.65 lb udon noodle fresh or frozen udon work best
- 15 jumbo shrimp peeled and deveined
- 3 cups baby bok choy washed and ends trimmed
- 5 oz fried tofu balls halved (or sub with extra firm tofu or fish balls)
- 2 tablespoon vegetable oil or any neutral oil
Noodle sauce:
- 3 cloves garlic minced
- 1 ½ tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- ½ tablespoon sesame oil or toasted sesame seeds
- ½ tablespoon white granulated sugar
- ½ tablespoon cornstarch or potato starch or tapioca starch
- ½ cup water cold
Instructions
- In a small bowl, combine Noodle sauce ingredients as listed. Set aside.
- In a large wok or pot filled with water on high heat, bring to a boil. Carefully lower udon noodles. Loosen them immediately and once loosened (about 20-30 seconds), strain immediately. Set strained noodles aside and dry the wok.
- In the same wok or a large frying pan on medium heat, add vegetable oil. Once oil is hot, carefully add in shrimp and fry on each side until 50% cooked.
- Toss in bok choy and fried tofu balls (optional). Give everything a mix and fry until veggies have wilted, about 1-2 minutes.
- Next throw in your strained udon noodles and noodle sauce. Mix everything together and immediately remove off heat once mixed. Enjoy!
Katherine | Love In My Oven
Those thick, saucy noodles are calling my name!! Garlic and shrimp were meant to be, don't you think?
Caleb - Never Ending Journeys
These noodles look so tasty! I love the addition of garlic and shrimp, that sounds delicious.
Michelle | Sift & Simmer
Yum, these garlic shrimp udon noodles look so delicious!
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.
Heidi | The Frugal Girls
The combination of the thick udon noodles and shrimp is absolutely tantalizing served in your homemade noodle sauce!