Easy 15-min. Chili Garlic Shrimp Noodles

Bouncy udon noodles in a delicious aromatic garlic chili oil with succulent shrimp. These quick and easy chili garlic shrimp noodles are ready in 15 minutes with minimal ingredients! A great meal to enjoy on those busy weeknights.

5 from 5 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Chinese, Japanese, Korean

Servings

Calories per serving 925 kcal

Ingredients

1.10 lb udon noodle frozen, or fresh udon prepared to package instructions
10 jumbo shrimp peeled & deveined
1 green onion finely chopped
1 tablespoon vegetable oil or any neutral oil
1 clove garlic minced
½ teaspoon sesame seeds for garnishing

Noodle Sauce

2 teaspoon sesame oil
1 teaspoon gochugaru or red pepper flakes, double the amount for more spicy
1 teaspoon white granulated sugar or cane sugar
½ teaspoon chicken bouillon powder
½ teaspoon Chinese black vinegar or apple cider vinegar/rice vinegar/white vinegar
2 teaspoon dark soy sauce
2 teaspoon regular soy sauce

Instructions

In a large bowl, soak your frozen udon noodles in hot boiling water just until loosened, about 30 seconds. Strain them and set aside.
Heat vegetable oil in a large pan on medium heat. Fry shrimp until pink, curled and cooked through. Remove and set aside. Do not overcook them.
Reduce to low-medium heat and sauté garlic and green onions for 10 seconds or until fragrant.
Then quickly add to the pan in this order: sesame oil, gochugaru, sugar, chicken bouillon powder, Chinese black vinegar, and both soy sauces, so the ingredients in between don't burn.
Toss in udon noodles and mix well until noodles are coated in sauce.
Then toss in the cooked shrimp with the noodles. Remove off heat. Garnish with sesame seeds and more green onions. Enjoy!

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