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Shrimp yaki udon with salt and lemon sauce featured img

Shrimp Yaki Udon (Shio Lemon Shrimp Udon Stir Fry)

  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2 portions


How to make delicious shrimp yaki udon flavoured with salt and lemon sauce! (Serves 2)


Shio Lemon Sauce

  • 1/2 tsp salt
  • 1 pinch black pepper
  • 1/4 tsp sugar
  • 1 dash soy sauce
  • 1 tbsp sake
  • 1/2 tsp garlic paste
  • 1 tsp sesame oil
  • Juice of half a lemon
  • Zest of half a lemon
  • 1 tsp Chinese chicken stock powder
  • 1 tsp white sesame seeds
  • 1 tbsp finely chopped spring onion (green part)

Shio Lemon Yaki Udon

  • 2 tsp oil
  • 3 tbsp dried baby shrimps (hoshi ebi)
  • 2 tbsp white part spring onion finely sliced
  • 200g shrimp (see in post for cleaning process)
  • 2 stalks asparagus cut into 2cm pieces
  • 1 pinch salt and pepper
  • 50g cabbage roughly chopped
  • 100g beansprouts
  • 2 portions of udon noodles pre-cooked
  • 2 tbsp spring onion (green part, finely sliced) to garnish


  1. Mix all the sauce ingredients in a small bowl and set aside for later.
  2. Heat a wok on medium and add 2 tsp of oil. Add 3 tbsp of dried baby shrimp and 2 tbsp of the finely sliced spring onion (white part) and fry for 1 minute to flavour the oil. 
  3. Turn up the heat to medium high and add 200g shrimp and 2 chopped stalks of asparagus, fry until the shrimps are cooked through. (2-3 minutes)
  4. Add 100g beansprouts and 50g of roughly chopped cabbage and fry for 1-2 minutes.
  5. Push all the ingredients to one side and add 2 portions of precooked udon noodles.
  6. Heat the noodles through until they come apart easily and then pour the shio lemon sauce into the wok. Stir fry everything together for 1-2 minutes.
  7. Dish up and sprinkle with chopped spring onion.
  8. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Noodles
  • Method: Stir fry
  • Cuisine: Japanese

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