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 and are made with simple ingredients. A great meal for the family!
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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 the perfect fast and easy meal to make for everyone to enjoy.
This Japanese-inspired udon noodle dish is great for those busy weeknights when time is of the essence and you need a satisfying meal that isn't complex to make. It's a fantastic main dish made in one pan in little time!
I always make these noodles whenever I have a pack of frozen shrimp in my freezer, which is often since it's a low-calorie protein that is easy to prepare. It's also a great way to get seafood into your diet.
I also recommend using frozen udon for this dish for the best texture! Frozen udon is chewier and bouncier and doesn't break up easily like shelf-stable vacuum sealed udon.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Udon noodles: fresh or frozen udon noodles work best. Avoid using shelf-stable udon as these easily break apart and are not as chewy as the fresh or frozen kind. If you're gluten-free, substitute with gluten-free udon, which can be found online.
- Shrimp: large or jumbo shrimp work well (I like using black tiger shrimp for best texture). Get the easy peel or pre-peeled and pre-deveined kind to make preparation easier. Avoid using small or colossal sized shrimp.
- Asian Greens: like Bok Choy, Yu Choy Sum , or Napa Cabbage. Gai-lan could work as well but I recommend slicing the thick stems into slender 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, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Noodle sauce
- Garlic cloves
- Dark soy sauce: this is thicker and darker than regular soy sauce. If you can't find this ingredient, you may add more regular soy sauce to taste after the dish is cooked.
- 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.
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
- Sesame oil: for that nutty flavor. If you're allergic, omit completely.
- White Granulated Sugar: to balance the salty flavors.
- Cornstarch or potato starch: to help 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.
Expert Tips
- If your shrimp isn't deveined, devein them. The vein is actually the shrimp's intestinal tract and it doesn't taste pleasant.
- Don't over soak the udon noodles. Soak only until they've loosened or they will become soggy when you stir fry them.
- Prepare the ingredients in advance as the cooking process is fast.
- Don't overcook the shrimp or the greens in the initial cooking process. Cook only until 50% or they will be overcooked after stir frying.
- Once the noodles are incorporated with the other ingredients, remove off the heat to maintain the chewy noodle texture.
Instructions
Below are step-by-step instructions on how to make garlic shrimp udon noodles:
- First in a small bowl, combine Noodle sauce ingredients as listed. Set aside.
- Then in a large bowl, soak frozen 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 on each side until 50% cooked.
- Then toss in bok choy and fried tofu balls and fry until veggies have wilted, about 1-2 minutes.
- Lastly toss in udon noodles with noodle sauce and once it's combined, remove off heat to serve hot. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing these noodles because the veggies and noodles will become mushy.
Pairing Suggestions
Garlic shrimp udon noodles serve well with:
- starters like miso soup, Japanese crab corn salad or salad with Japanese ginger salad dressing
- seafood dishes like shrimp tempura, panko shrimp or ebi mayo
- protein dishes like chicken katsu or tonkatsu
- other noodle dishes like sesame soba noodles
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes, feel free to substitute the shrimp with sliced chicken, beef, pork, scrambled eggs, or firm tofu.
📖 Recipe
Easy 15-min. Garlic Shrimp Udon Noodles
Ingredients
- 1.65 lb udon noodle frozen kind
- 0.5 lb jumbo shrimp peeled and deveined
- 3 cups baby bok choy washed and ends trimmed (or sub with yu choy sum or napa cabbage)
- 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
- ½ cup water cold
Instructions
- In a small bowl, combine Noodle sauce ingredients as listed. Set aside.
- In a large bowl, soak frozen udon noodles in hot 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 on each side until 50% cooked.
- Toss in bok choy and fried tofu balls and fry until veggies have wilted, about 1-2 minutes.
- Next toss in udon noodles with noodle sauce and once it's combined, remove off heat to serve hot. Enjoy!
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?