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Homemade Spicy Shrimp Udon photo

Spicy Shrimp Udon

This Spicy Shrimp Udon is a quick, vibrant noodle dish loaded with flavor! Perfect for busy weeknights or a fun weekend treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 2 packages Fresh Udon Noodles (200g each)
  • 2 tablespoons Vegetable Oil for sautéing
  • 2 cups Sliced Green Cabbage for crunch and nutrition
  • 1 teaspoon Sugar to balance flavors
  • 2 tablespoons Soy Sauce for savory depth
  • 4 cloves Garlic minced for aromatic flavor
  • 1 pound Fresh Shrimp medium to large, peeled and deveined
  • 1 teaspoon Crushed Red Pepper Flakes for heat
  • 1 teaspoon Sriracha Sauce to elevate the spice level
  • 1 cup Oyster Sauce for umami richness
  • 3 Green Onions sliced for garnish

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Colander

Method
 

Cooking Instructions
  1. Begin by cooking the fresh udon noodles according to the package instructions, typically boiling them in water for about 2-3 minutes until tender yet chewy. Drain using a colander and set aside.
  2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced green cabbage, sprinkle with ½ teaspoon of sugar, and sauté for about 3-4 minutes until tender and slightly caramelized. Remove and set aside.
  3. Add another tablespoon of vegetable oil to the same skillet if needed. Once hot, sauté the minced garlic for about 30 seconds until fragrant. Add the shrimp, crushed red pepper flakes, and remaining ½ teaspoon of sugar. Cook for about 3-4 minutes until the shrimp turn pink and opaque.
  4. Return the sautéed cabbage to the skillet with the shrimp. Pour in the soy sauce and oyster sauce, stirring to combine. Add the cooked udon noodles, mixing well to coat in the sauce. For extra heat, drizzle in the Sriracha sauce and toss to combine.
  5. Remove from heat and serve the Spicy Shrimp Udon in bowls, garnished with sliced green onions.

Notes

  • For a lower-carb option, substitute udon noodles with zucchini or shirataki noodles.
  • Ensure shrimp are thawed completely before cooking for even results.
  • Adjust the spice level by varying the amount of crushed red pepper and Sriracha to suit your taste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.