Thick, chewy udon noodles stir-fried in a savory garlic sauce with tender shrimp, fried tofu, and bok choy. This easy garlic shrimp udon noodles recipe is ready in just 15 minutes! I briefly soak the udon noodles in boiling water so they stay chewy and don't break apart during stir-frying.
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Garlic shrimp udon noodles are a Japanese-inspired stir-fry similar to yaki udon, made with shrimp, fried tofu, and bok choy in a savory garlic sauce, but the sauce is less sweet.
This is one of my go-to weeknight meals because I usually have frozen shrimp on hand, and it comes together quickly in one pan!
When I make this for lunch or dinner, I cook the shrimp separately and return them at the end to keep them tender and juicy. I also add a little cornstarch to the sauce so it thickens and coats the noodles evenly.
Ingredients & Substitutes
Exact ingredient measurements are in the recipe card below.
- Udon Noodles: I recommend frozen udon noodles for their chewy, bouncy texture. Refrigerated udon also works. Avoid shelf-stable vacuum-packed udon, as they tend to break apart and have a denser texture when stir-fried.
- Raw Jumbo Shrimp: I recommend jumbo shrimp (16-20 per pound), but extra-large shrimp (21-25 per pound) also work. Fresh or thawed frozen shrimp work well. Use peeled and deveined shrimp. I prefer frozen easy-peel shrimp because the shells help protect against freezer burn.
- Fried Tofu Balls: Golden, spongy fried tofu balls found in the refrigerated section of Asian grocery stores. They absorb the savory sauce beautifully.
- Baby Bok Choy: Regular bok choy or yu choy sum also works, but chop them into 2-inch pieces.
- Vegetable Oil: Or use another neutral oil with a high smoke point, such as canola or refined avocado oil.
Noodle Sauce
- Garlic: Fresh garlic offers the best flavor, but jarred minced garlic also works.
- Dark Soy Sauce: Gives the noodles their deep brown color and adds savory flavor. Mushroom-flavored dark soy sauce also works.
- Regular Soy Sauce: Adds a savory, umami-rich flavor and saltiness to the sauce. Light soy sauce or low-sodium soy sauce also works.
- Oyster Sauce: Adds a rich, savory flavor to the sauce. Vegetarian stir-fry sauce also works.
- Toasted Sesame Oil: Adds a rich, nutty aroma.
- White Granulated Sugar: Balances the salty flavors of the sauce. Cane sugar also works.
- Cornstarch: Thickens the sauce so it coats the noodles evenly. Potato starch also works.
- Cold Water: Dilutes the sauce slightly and helps dissolve the cornstarch so it thickens evenly without clumping when heated.
Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.
Expert Tips
- Pat the shrimp dry. Rinse peeled and deveined shrimp under cold water to remove any shell fragments or residue, then pat dry with paper towels so they sear instead of steam.
- Prepare ingredients in advance. Have the vegetables, tofu, and sauce ready before heating the pan, as stir-frying moves quickly.
- Toss the noodles gently. Avoid vigorous stirring, which can cause the udon noodles to break apart.
Instructions
Here's how to make garlic shrimp udon noodles:
- Prepare the noodle sauce: In a small bowl, combine all the noodle sauce ingredients. Mix well until the sugar fully dissolves and set aside.
- Loosen the udon noodles: Place the frozen or refrigerated udon noodles in a large heatproof bowl and cover with boiling water. Soak for 20-30 seconds, just until the noodles loosen. Gently separate them and drain well. Do not overcook.
- Cook the shrimp: Heat vegetable oil in a large pan over medium heat. Add the peeled, deveined shrimp and cook for about 2 minutes, flipping halfway through, until pink, opaque throughout, and slightly curled. Transfer to a plate and set aside.
- Stir-fry the vegetables and tofu: In the same pan, add the baby bok choy and fried tofu balls. Stir-fry for 1-2 minutes until the bok choy stems begin to soften but remain slightly crisp.
- Add the noodles and sauce: Add the drained udon noodles to the pan. Stir the prepared sauce again to redistribute the cornstarch, then pour it over the noodles. Gently toss until the noodles are evenly coated and the sauce thickens.
- Return the shrimp: Add the cooked shrimp back to the pan and toss briefly until heated through. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer: I don't recommend freezing this dish, as the udon noodles can lose their chewy texture and the bok choy can become mushy.
- Reheating: Microwave in 1-minute intervals, stirring between intervals, or reheat in a pan over medium heat until heated through. Add a splash of water if the noodles are dry. Avoid overheating, as the shrimp can become rubbery.
Variations
- Different Protein: Swap the shrimp for thinly sliced chicken, beef, or pork. Adjust the cooking time until the meat is fully cooked.
- Add an Egg: Scramble a beaten egg in the pan before cooking the shrimp. Set it aside and return it with the shrimp at the end.
Pairing Suggestions
Serve garlic shrimp udon noodles with:
- Spicy Cucumber Salad: A refreshing, crunchy side dish that balances the savory noodles.
- Egg Rolls: Crispy egg rolls make a great appetizer alongside the noodles.
- Hot and Sour Soup: A tangy, spicy soup that complements the savory garlic sauce.
More Like This
Check out my other noodle recipes:
📖 Recipe
15-Minute Easy Garlic Shrimp Udon
Thick, chewy udon noodles stir-fried in a savory garlic sauce with tender shrimp, fried tofu, and bok choy. This easy garlic shrimp udon noodles recipe is ready in just 15 minutes! I briefly soak frozen udon in boiling water so the noodles stay chewy and don't break apart during stir-frying.
Ingredients
- 1.65 lb udon noodles frozen or refrigerated
- ½ lb jumbo shrimp peeled, deveined, rinsed, and patted dry
- 3 cups baby bok choy ends trimmed and leaves separated
- 5 oz fried tofu balls halved
- 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
- ½ tablespoon sesame oil toasted kind
- ½ tablespoon white granulated sugar
- ½ tablespoon cornstarch
- ½ cup water cold
Instructions
- In a small bowl, combine all the noodle sauce ingredients. Mix well until the sugar fully dissolves and set aside.
- Place the frozen or refrigerated udon noodles in a large heatproof bowl and cover with boiling water. Soak for 20-30 seconds, just until the noodles loosen. Gently separate them and drain well. Do not overcook.
- Heat vegetable oil in a large pan over medium heat. Add the peeled, deveined shrimp and cook for about 2 minutes, flipping halfway through, until pink, opaque throughout, and slightly curled. Transfer to a plate and set aside.
- In the same pan, add the baby bok choy and fried tofu balls. Stir-fry for 1-2 minutes until the bok choy stems begin to soften but remain slightly crisp.
- Add the drained udon noodles to the pan. Stir the prepared sauce again to redistribute the cornstarch, then pour it over the noodles. Gently toss until the noodles are evenly coated and the sauce thickens.
- Add the cooked shrimp back to the pan and toss briefly until heated through. Serve immediately.
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
Tracey Peach
I love this recipe (along with all your others). Very simple and easy to prepare. It turned out so delicious and beats take out !!
Christie Lai
Thank you so much for the kind and positive review, Tracey! Glad to hear it was better than takeout 🙂
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?