Garlic Shrimp Tofu Udon Noodles. Saucy, savoury, thick chewy udon noodles enveloped in a glossy sauce, black tiger shrimps, fried tofu balls and bok choy. A quick 30 minute meal that will truly hit the spot like no other. Perfect for dinner or lunch. Great as meal prep too!
Not a fan of shrimp! Try these recipes!
- 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
- MUSHROOM UDON SOUP NOODLES
Or check out Joyous Apron's (she's my friend!) delicious Simple Thai Noodle Bowl!
There is something so special about this udon noodles dish. I could probably eat 4 bowls of this in one sitting as they are so good! The savoury sauce with those thick garlic udon noodles and that bouncy shrimp is pure heaven in my mouth. And let’s not forget about that crunchy bok choy for some fiber!
Easy to make!
My garlic shrimp udon noodles with tofu is really easy to make! You simply just need to peel your shrimps (opt for the easy peel kind), slice the ends off your washed bok choy, halve your tofu balls, blanch your udon noodles for 20 seconds and pre whisk your sauce.
Then fry your shrimps, tofu balls, bok choy, and minced garlic (I get a huge tube of this at my Korean grocer to make cooking easier for me – there are no preservatives in the one I buy). Then once those ingredients the shrimp are pink and the veggies are wilted, toss in the noodles along with the noodle sauce. Give everything a mix for 2-3 minutes and serve! That’s it. Super easy.
Ingredients are mostly freezer or pantry friendly!
The best part about this prawn udon noodles recipe is the fact that most of the ingredients are pantry or freezer friendly, yes even the fried tofu balls. In fact, when I made this dish the only ingredient that was not frozen was the bok choy.
I usually like to have in my freezer shrimp, udon noodles and fried tofu balls because these are ingredients I often eat and sometimes my grocer may not always have the fried tofu balls in stock. Now if you’re located by an Asian grocer you have nothing to worry about because they usually have them in stock. If you really can’t find these tofu balls, opt for extra firm tofu or omit completely. The dish will still taste amazing!
Now I know there are many udon noodles recipes online but trust me this one is amazing! The key is sourcing big black tiger shrimps for this and the second key is using a well-seasoned carbon steel wok to give this dish that extra smoky flavour!
Tips for making this udon recipe
Prepare all your ingredients in advance. I say this a lot for all my noodle recipes but trust me on this. If you attempt to multi-task, this can lead to overcooked soggy noodles because you may be focusing on chopping the veggies as you’re blanching the noodles, then 20 seconds will have past and they’re overcooked.
Use black tiger shrimps. This is such a key to this recipe. The black tiger shrimps really offer that chewy meatiness that is undeniably delicious. If you really can’t find these shrimps, get large prawns.
Use frozen udon noodle cakes. After much experimentation and cooking with all types of noodles specifically udon, the best and tastiest kind is the frozen kind. I’ve tried using the preserved kind in past recipes, and when blanching them, they sometimes come apart really easily. Frozen udon noodle cakes can be found at any Asian or Korean grocer.
Use a carbon steel wok if you have one! The smokiness from the wok really elevates this dish or any dish to the next level. I link to my favourite one here.
Is there a oyster sauce substitute if I’m allergic to oysters?
Yes, if you’re able to find Vegetarian Stir Fry Sauce at your Asian grocer this is a great substitute. Lee Kum Kee sells a good version!
Can I use pre cooked udon noodles?
Yes, you may but just be careful not to over-blanch them. Just blanch until loosened.
What are the 3 main ingredients in Udon?
The three main ingredients in Udon are flour, water and salt.
Are udon noodles healthy?
Yes, they can be when paired with heathy wholesome ingredients.
What is udon noodles made of?
Udon noodles are made out of flour, water and salt.
For my garlic shrimp udon noodles
You will need the following ingredients:
750 grams frozen udon noodles
12-15 black tiger shrimp, peeled and deveined
3-4 cups Bok Choy, ends cut off and discarded
140 grams fried tofu balls, halved
2 tbsp cooking oil
1 tbsp garlic, minced
2 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp oyster sauce
½ tbsp sesame oil
0.5 tbsp sugar
½ tbsp cornstarch
½ cup water
How to make Garlic Shrimp Tofu Udon Noodles
Pre-whisk your noodle sauce and prepare your shrimp, bok choy and fried tofu balls as instructed above.
In a large wok filled with water over high heat, bring to a boil. Carefully add your udon noodles. Loosen them immediately and once loosened (about 20-30 seconds), strain immediately. Set strained noodles aside.
In the same wok over medium heat, add cooking oil. Once oil is hot, carefully add in shrimp and fry on each side until pink and curled.
Then toss in fried tofu balls and bok choy. Give everything a mix and fry until veggies have wilted.
Next throw in your strain udon noodles and pour in your sauce. Mix everything together, about 2-3 minutes. Serve immediately and enjoy!
Give it a try!
Well, I hope you give my Garlic Shrimp Tofu Udon Noodles a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Garlic Shrimp Tofu Udon Noodles
- 750 grams udon noodles frozen kind
- 12-15 black tiger shrimp peeled and deveined
- 3-4 cups Bok Choy ends cut off and discarded
- 140 grams fried tofu balls halved
- 2 tbsp cooking oil
- 1 tbsp garlic minced
- 1 ½ tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp sesame oil
- ½ tbsp sugar
- ½ tbsp cornstarch
- ½ cup water
- Pre-whisk your noodle sauce and prepare your shrimp, bok choy and fried tofu balls as instructed above.
- In a large wok filled with water over high heat, bring to a boil. Carefully add your udon noodles. Loosen them immediately and once loosened (about 20-30 seconds), strain immediately. Set strained noodles aside.
- In the same wok over medium heat, add cooking oil. Once oil is hot, carefully add in shrimp and fry on each side until pink and curled.
- Then toss in fried tofu balls and bok choy. Give everything a mix and fry until veggies have wilted.
- Next throw in your strain udon noodles and pour in your sauce. Mix everything together, about 2-3 minutes. Serve immediately and enjoy!