This Shrimp and Noodles Recipe has become one of my favorites for whipping up a delicious udon noodle stir fry at home. I love how it captures that restaurant-quality taste right in my own kitchen!
The chewy udon noodles paired with tender shrimp and vibrant broccoli slaw create such a satisfying dish. And the stir-fry sauce is simply the best! It’s my go-to recipe whenever I’m craving something comforting and flavorful.
Table of Contents
Expert tips
If you have any leftover cooked udon stir-fry, put it in an airtight container and store it in the fridge for about 3 to 4 days. To keep it as fresh as possible, let the dish cool completely before sealing it up. When you’re ready to enjoy it again, you can easily reheat it in the microwave or toss it in a skillet over medium heat. You might want to add a splash of water or soy sauce to loosen the noodles up.
Recipe snapshot
Ingredients: udon noodles, oil, green onion, garlic, broccoli slaw, dark soy sauce, raw shrimp, oyster sauce, rice vinegar, brown sugar, black pepper, and toasted sesame oil.
Cuisine type: American Chinese
Total time to make: 20 minutes
FAQ’s
Dark soy sauce is often used in cooking instead of light soy sauce because it gives dishes a rich, dark color and a slightly sweet flavor that resembles molasses. It also has a thick and shiny texture, which makes meals like braised meats and stir-fried noodles look more appealing. Unlike light soy sauce, which is salty, dark soy sauce is aged longer and sometimes has caramel added to it. This means it’s not just about the saltiness; it adds depth and visual appeal to the food.
Process Shots
Specifically for you
You might also like to try Shrimp and Scallop Pasta, savor a warm bowl of Creamy Shrimp and Rice, enjoy Shrimp Stuffed Baked Potatoes, or dig into a hearty Garlicky Shrimp Alfredo Bake.
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Shrimp and Noodles
Equipment
Ingredients
For the stir fry
- 7 ounces udon noodles (vacuum-packaged or frozen)
- 2 Tablespoons cooking oil (divided)
- 1 green onion
- 1 teaspoon jarred minced garlic
- 12 ounces broccoli slaw
- ½ Tablespoon dark soy sauce (not regular soy sauce)
- ½ pound raw shrimp (I buy peeled, deveined, and tails removed)
For the sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon dark soy sauce (not regular soy sauce)
- ½ Tablespoon rice vinegar
- 2 Tablespoons brown sugar
- ¼ teaspoon black pepper
- 1 teaspoon toasted sesame oil
Instructions
- Prepare the udon noodles according to the package instructions. If they aren’t cooked in oil, toss the noodles in 1/2 tablespoon of oil and set aside.
- While the noodles cook, chop the green onion on a cutting board and set aside.
- In a bowl, whisk the sauce ingredients and set aside.
- Heat 1 tablespoon of oil in a skillet on medium heat.
- Add the minced garlic and broccoli slaw. Cook and stir for 3-5 minutes. Remove the veggies to a bowl.
- In the same pan, add an additional 1/2 tablespoon of cooking oil, shrimp, and 1/2 tablespoon of dark soy sauce. Cook until the shrimp are no longer pink, about 2 minutes on each side.
- Then add the cooked udon noodles. Fry on high heat, stirring continuously, until the noodles slightly crisp up.
- Pour in the sauce and the broccoli slaw mixture. Stir to combine.
- Turn off the heat and sprinkle on the chopped green onion. Serve and enjoy!
Notes
- Dark soy sauce is preferred over light soy sauce for its rich color and slightly sweet, molasses-like flavor. Its thick, shiny texture enhances dishes like braised meats and stir-fried noodles. Aged longer and often with added caramel, it contributes depth and visual appeal rather than just saltiness.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!
Zona House
Tuesday 10th of February 2026
We love the texture of the udon noodles and the flavor of the dark soy sauce coating the shrimp. So good!