Thick chewy noodles in a savory sauce with succulent 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, and great on busy weeknights as a main or meal!
Jump to:
These garlic shrimp udon noodles feature bouncy udon noodles stir-fried in a simple sauce with tender shrimp, greens and fried tofu balls.
It's a quick and simple Asian noodle dish to make if you enjoy shrimp. If you're not a fan of shrimp, swap it with another protein - see Variations below.
This Japanese-inspired udon noodle dish is a tasty way to add seafood to your diet. If you have shrimp in your freezer, it's the perfect way to enjoy it.
I also recommend using frozen udon for the best texture! Frozen udon is chewier and doesn't break apart easily, like shelf-stable vacuum-sealed udon.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements:
- Udon Noodles: Use frozen udon noodles or fresh udon for best texture. Avoid shelf-stable vacuum-sealed udon - they tend to be less chewy and break apart easily.
- Jumbo or Large Shrimp: Choose easy-peel, deveined shrimp for convenience. Avoid small or colossal shrimp. Or substitute with sliced fish cake.
- Baby Bok Choy: Or substitute with regular bok choy, yu choy sum, or napa cabbage and chop into 2-inch long pieces.
- Fried Tofu Balls: These golden and puffy tofu balls available at the Asian market in the cold section. Or substitute with sliced extra-firm tofu.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low-smoke point oil.
Noodle Sauce
- Garlic Cloves
- Dark Soy Sauce: Or substitute with dark mushroom soy sauce or season with more regular soy sauce to taste at the end of the cooking process.
- Regular Soy Sauce: Or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
- Oyster Sauce: Or substitute with vegetarian stir-fry sauce.
- Sesame Oil: Or substitute with sesame seeds.
- White Granulated Sugar: Or substitute with cane sugar to balance the salty flavors.
- Cornstarch: Or substitute with potato starch or tapioca starch to thicken the sauce.
- Cold water: Or substitute with chicken stock for more flavor.
Note: Most Asian grocery stores will carry most of the Asian-specific ingredients.
Variations
- Meat Version - Replace the shrimp with 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.
Expert Tips
- Rinse the peeled and deveined shrimp with cold water to remove debris or tiny shells.
- Don't oversoak the udon noodles and soak just until loosened or they will be soggy.
- Prepare the ingredients in advance as the cooking process is fast.
- Don't overcook the shrimp or the greens in the initial cooking process.
- Don't overcook the noodles - once the noodles and sauce are incorporated, remove from heat.
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: Then in a large bowl, soak udon noodles in hot boiling water just until loosened, about 20-30 seconds. Strain immediately and set aside.
- Fry shrimp: Next 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: Then add bok choy and fried tofu balls and stir-fry until veggies have softened, about 1-2 minutes.
- Mix in noodles and noodle sauce: Add udon noodles and noodle sauce and toss until noodles are evenly coated in sauce and incorporated with other ingredients. Serve and enjoy!
Storage & Reheating
- Garlic Shrimp Udon Noodles will last up to 4 days stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- I don't recommend freezing garlic shrimp udon noodles because the veggies and noodles will become mushy.
Pairing Suggestions
Garlic shrimp udon noodles serve well with:
- Starters: Miso soup, korokke, crab corn salad, salad with Japanese ginger salad dressing.
- Seafood Dishes: Shrimp tempura, panko shrimp or ebi mayo.
- Protein Dishes: Ramen eggs, chicken katsu, tonkatsu, tofu katsu, fish katsu bites, karaage, teriyaki tofu, teriyaki chicken, enoki beef rolls or ginger miso salmon.
- Rice Dishes: Gyudon, oyakodon, katsudon, or omurice.
- Rice balls: Shrimp tempura rice ball, tuna onigiri, spicy tuna onigiri, pork katsu onigirazu.
FAQ
Can I make this in advance?
Garlic shrimp udon can be made up to 4 days in advance and stored in an airtight container in the fridge, once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
📖 Recipe
Easy 15-min. Garlic Shrimp Udon Noodles
Thick chewy noodles in a savory sauce with succulent shrimp, fried tofu and bok choy. These quick and easy garlic shrimp udon noodles are ready in 15 minutes with simple ingredients. It's flavorful and family-friendly.
Ingredients
- 1.65 lb udon noodle frozen or fresh kind
- 0.5 lb jumbo shrimp peeled & deveined
- 3 cups baby bok choy washed with ends trimmed
- 5 oz fried tofu balls sliced in 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 or toasted sesame seeds
- ½ tablespoon white granulated sugar or cane sugar
- ½ tablespoon cornstarch or potato starch / tapioca starch
- ½ cup water cold
Instructions
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- Then in a large bowl, soak udon noodles in hot boiling water just until loosened, about 20-30 seconds. Strain immediately and set aside.
- Next 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!
Suggested Equipment & Products
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?