Everyone loves this Japanese-style Shrimp Udon recipe that includes tender shrimp, fresh vegetables, and a flavorful sauce. This stir fry recipe is ready in 35 minutes or less. Gluten-free option included.

Shrimp udon with peas and peppers in a bowl.

Everyone loves Japanese takeout, but not everyone loves the price or the ingredients. Making your favorite takeout dishes at home means you can control the sugar, spice, and salt!

Not to mention, you have control over the quality of your ingredients when you cook at home. You’ll also save a lot of money, and it doesn’t take much longer than driving to whip up a hot meal.

Why You Need This Recipe

  • Control your salt level and also customize your heat.
  • Save money over driving for takeout.
  • Ensure you are using the freshest and most quality ingredients (i.e. no farmed shrimp and no vegetable oil)!
  • Shrimp tastes best fresh, and also cooks very quickly, making this the perfect weeknight meal.

Key Ingredients

Ingredients for shrimp udon in small bowls on a white surface.

Shrimp contains antioxidants and also has a high protein content.

Sugar snap peas have edible pods that make them really stand out in your stir fry.

Carrots are a well-loved vegetable and julienned they take no time at all to cook.

Sesame seeds add the perfect finishing touch to top things off.

Udon noodles have a lot of bite to them. They are a thick noodle with lots of chew that also loves to soak up sauce. Be sure to use gluten-free noodles if you are on a gluten-free diet.

Soy sauce adds tons of flavor. Be sure to use tamari or coconut aminos for gluten-free diets.

Recipe Steps

Process collage for making shrimp udon with sauce.

Step One

Cook your Udon noodles according to package directions.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Cook the shrimp with the garlic, being sure they are just pink and not overdone. You can use a large skillet or a large wok over medium high heat. The shrimp will start to curl as they cook which helps cue you to their doneness.

Step Three

Saute the vegetables and while they heat up, whisk up the sauce ingredients including the brown sugar, dark soy sauce, and sesame oil.

Step Four

Combine all finished ingredients back in the skillet – noodles, shrimp, veggies, and sauce. Stir and heat for just a few minutes to make sure everything is hot and ready.

shrimp udon with veggies served in a white dish with chopsticks.

Recipe Tips & Substitutions

  • You can use either dried Udon noodles or frozen cooked Udon noodles for this recipe. Prepare the noodles according to the directions on the package before adding to the skillet with the vegetables and shrimp.
  • For gluten-free diets, be sure to use a gluten-free noodle in this recipe. Traditional Udon noodles include wheat flour.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Shrimp udon with peas and peppers on a small white plate.

Recipe FAQs

How can I make this dish gluten-free?

Instead of soy sauce, use tamari or coconut aminos depending on your preference. Traditional Udon noodles are made from wheat flour, but you can find rice or other gluten-free versions.

Where do I find udon noodles?

Look for them at your local Asian supermarket, in the Asian aisle at your local grocery store, or in Asian grocery stores. You can either buy them fresh, frozen, or dried.

I can’t find Udon noodles – what can I use?

Because we are cooking the noodles separately according to the package, you can use any pasta you’d like. Spaghetti or other long cuts would work well here, and you can select any type whether it’s wheat, rice, or other options. See my list of the best gluten-free pasta brands.

Chopsticks picking up shrimp udon noodles coated in sauce.

More Healthy Takeout-Style Recipes You Might Like

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Close up of shrimp udon with peas and peppers in a bowl.

Shrimp Udon

Everyone loves this Japanese-style Shrimp Udon recipe that includes tender shrimp, fresh vegetables, and a flavorful sauce. This stir fry recipe is ready in 35 minutes or less. Gluten-free option included.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 8ounce package dried Udon noodles (use rice noodles or gluten-free Udon noodles for gluten-free diets)
  • 2 tablespoons olive oil, divided
  • 1 pound raw large shrimp (peeled, de-veined, with the tails on or off)
  • 1 garlic clove, minced
  • 2 carrots, julienned or cut into matchsticks
  • 1 cup sugar snap peas

For the sauce:

  • 2 tablespoons reduced-sodium soy sauce (use tamari or coconut aminos for gluten-free diets)
  • 1 teaspoon rice vinegar
  • 1 teaspoon brown sugar or coconut sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds (optional, for topping)

Instructions

  1. Heat a large pot of water on the stovetop to cook the Udon noodles. Cook them according to the directions on the packaging. Rinse and drain them when they are done cooking. You can also use pre-cooked Udon noodles for this recipe.
  2. While the Udon noodles are cooking, heat one tablespoon of oil over medium heat in a large skillet or wok. Add the garlic and shrimp and cook for 3 minutes. Flip the shrimp over and cook for another 3 minutes.
  3. Remove the shrimp and garlic to a serving plate and set aside.
  4. Add another tablespoon of oil to the skillet or wok. Add the carrots and sugar snap peas. Stir and let the vegetables cook for 5 minutes, stirring occasionally.
  5. While the vegetables are cooking, make the sauce. In a small bowl, combine the soy sauce (or tamari), rice vinegar, sugar, and sesame oil. Stir to combine.
  6. Add the shrimp, Udon noodles, and soy sauce mixture to the skillet and stir to combine. Let the mixture cook for an additional 2-3 minutes to ensure that everything is hot and cooked through.
  7. Turn off the heat and serve immediately.

Notes

  1. You can use either dried Udon noodles or frozen cooked Udon noodles for this recipe. Prepare the noodles according to the directions on the package before adding to the skillet with the vegetables and shrimp.
  2. For gluten-free diets, be sure to use a gluten-free noodle in this recipe. Traditional Udon noodles include wheat flour.
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

Keywords: shrimp, udon, japanese noodles

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