Stir-Fried Udon with Spicy Thai Basil and Shrimp

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 drafted and published.

Thick udon noodles tossed with plump shrimp, fiery Thai bird’s eye chilies, and fragrant holy basil for a quick and satisfying stir-fry. This Thai-inspired noodle recipe, ready in about 20 minutes, pairs udon noodles, shrimp, vegetable oil 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: 10 min Serves 4 Thai cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz fresh or frozen udon noodles
1 lb peeled and deveined shrimp
2 tbsp vegetable oil
4 minced garlic cloves
3 chopped (adjust for heat preference) Thai bird’s eye chilies
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp brown sugar
1 cup fresh holy basil leaves
2 sliced on a bias green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of water to a boil and cook 12 oz udon noodles for 2-3 minutes until just tender, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 minced garlic cloves and 3 chopped Thai bird’s eye chilies, stir-fry for 30 seconds until fragrant.
Step 3: Add 1 lb peeled shrimp and stir-fry for 2-3 minutes until they turn pink and opaque.
Step 4: Add the drained noodles to the wok along with 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Toss everything together for 2 minutes until the noodles are well coated and heated through.
Step 5: Remove from heat and stir in 1 cup fresh holy basil leaves and 2 sliced green onions, tossing just until the basil wilts. Serve immediately.