Garlic Shrimp Udon Noodles (2024)

Ingredients

Please scroll down to below recipe card for exact measurements.

• Udon noodles: fresh or frozen work best
• Shrimp: jumbo shrimp or black tiger shrimp work exceptionally well.
  • Tip: Purchase the easy peel shrimps that come deveined and peeled.
• Asian Greens: like Bok Choy, Yu Choy (aka Choy Sum), or Napa Cabbage. Gai lan could work as well if you slice the thick stems into smaller 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, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.

Noodle sauce

• Garlic cloves
• Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
• 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 of your choice.
• Oyster sauce: or substitute with vegetarian stir fry sauce
• Sesame oil
• Sugar
• Cornstarch, potato starch or tapioca starch
• Cold Water

Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

Storage & Reheating

This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.

• 1.65 lb udon noodle fresh or frozen udon work best
• 15 jumbo shrimp peeled and deveined
• 3 cups baby bok choy washed and ends trimmed
• 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 or tapioca starch
• ½ cup water cold

• In a small bowl, combine Noodle sauce ingredients as listed. Set aside.

• In a large wok or pot filled with water on high heat, bring to a boil. Carefully lower udon noodles. Loosen them immediately and once loosened (about 20-30 seconds), strain immediately. Set strained noodles aside and dry the wok.

• In the same wok or a large frying pan on medium heat, add vegetable oil. Once oil is hot, carefully add in shrimp and fry on each side until 50% cooked.

• Toss in bok choy and fried tofu balls (optional). Give everything a mix and fry until veggies have wilted, about 1-2 minutes.

• Next throw in your strained udon noodles and noodle sauce. Mix everything together and immediately remove off heat once mixed. Enjoy!