Stir-Fried Udon with Shrimp and Seasonal Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thick, chewy udon noodles tossed in a savory soy-ginger sauce with succulent shrimp and crisp seasonal vegetables. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs fresh udon noodles, shrimp, peeled and deveined, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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 rinse under cold water to stop cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 12 oz peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp minced fresh ginger; sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 medium julienned carrot and 1 cup snap peas, stir-frying for 3-4 minutes until vegetables are crisp-tender.
  5. Step 5: Return shrimp to the wok along with the drained noodles, 3 tbsp soy sauce, 2 tsp sesame oil, 1/4 tsp red pepper flakes, and 3 sliced green onions. Toss everything together for 2 minutes until heated through and coated in sauce.
  6. Step 6: Remove from heat, sprinkle with 1 tbsp toasted sesame seeds, and serve immediately.

Frequently asked questions

How long does Stir-Fried Udon with Shrimp and Seasonal Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Udon with Shrimp and Seasonal Vegetables?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Stir-Fried Udon with Shrimp and Seasonal Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Udon with Shrimp and Seasonal Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Udon with Shrimp and Seasonal Vegetables?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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