Stir-Fried Udon Noodles with Shrimp and Broccoli in Garlic Sauce

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender udon noodles stir-fried with succulent shrimp and crisp broccoli florets in a savory garlic soy glaze. This Asian fusion recipe, ready in about 30 minutes, pairs fresh udon noodles, shrimp, peeled and deveined, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 480 cal/serving

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Ingredients

12 oz fresh udon noodles
1 lb shrimp, peeled and deveined
3 cups broccoli florets
3 tbsp vegetable oil
5 garlic cloves, minced
1 tbsp ginger, minced
1/4 cup soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp brown sugar
1/4 tsp red pepper flakes
2 stalks green onions, sliced
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to a boil. Add 12 oz fresh udon noodles and cook for 2-3 minutes until just tender. Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add 3 cups broccoli florets, 5 minced garlic cloves, and 1 tbsp minced ginger. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
Step 4: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil, 1 tbsp brown sugar, and 1/4 tsp red pepper flakes.
Step 5: Return cooked shrimp and drained udon noodles to the wok. Pour the sauce over and toss well to coat everything evenly. Stir-fry for 2 minutes until heated through and sauce thickens slightly.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.