Easy 15-Minute Chili Garlic Shrimp Noodles

Bouncy udon noodles and succulent shrimp are tossed in a savory, garlicky chili sauce. This easy recipe for chili garlic shrimp noodles is ready in just 15 minutes and made in one pan. I quickly soak the frozen udon for just 30 seconds to loosen the noodles while keeping them firm and chewy during stir-frying.

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 kind recommended
10 jumbo shrimp peeled, deveined, rinsed, patted dry
1 green onion finely chopped
1 tablespoon vegetable oil or any neutral oil
1 garlic clove minced
½ teaspoon sesame seeds toasted kind

Noodle Sauce

2 teaspoon sesame oil toasted kind
1 teaspoon gochugaru
1 teaspoon white granulated sugar
½ teaspoon chicken bouillon powder
½ teaspoon Chinese black vinegar or rice vinegar
2 teaspoon dark soy sauce
2 teaspoon regular soy sauce or light soy sauce

Instructions

Place the frozen udon noodles in a large bowl and cover with boiling water. Soak for about 30 seconds, just until the noodles loosen. Drain well and set aside.
Heat vegetable oil in a large pan over medium heat. Add the shrimp and cook until pink, curled, and cooked through, about 2 to 3 minutes, flipping halfway through. Remove from the pan and set aside to prevent overcooking.
Reduce to medium-low heat. Add the garlic and green onions and sauté for 10 seconds until fragrant.
Quickly add the toasted sesame oil, gochugaru, sugar, chicken bouillon powder, Chinese black vinegar, dark soy sauce, and regular soy sauce in that order. Stir immediately to combine and prevent the aromatics and seasonings from burning.
Then add the drained udon and toss until the noodles are evenly coated in the sauce and heated through.
Add the cooked shrimp and toss briefly with the noodles. Remove from the heat and garnish with toasted sesame seeds and more green onions.

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