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–+ servings

Shrimp Yaki Udon with Salt Lemon Sauce

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Shio Lemon Sauce

Shio Lemon Yaki Udon

  • 2 tsp cooking oil
  • 3 tbsp dried baby shrimp (hoshi ebi)
  • 2 tbsp Japanese leek (naganegi) white part, finely sliced
  • 200 g shrimp deshelled, deveined, and cleaned
  • 100 g asparagus cut into 2cm pieces
  • 1 pinch salt
  • 50 g green cabbage roughly chopped
  • 100 g bean sprouts rinse well
  • 2 portions udon noodles pre-boiled
  • finely chopped green onions to garnish
  • ground black pepper to garnish
  • toasted sesame oil optional garnish

Instructions 

  • Mix all the sauce ingredients, including the juice and zest of 1 lemon in a small bowl and set aside for later.
    shrimp yaki udon sauce mixed in a small glass bowl
  • Heat a wok on medium and add 2 tsp cooking oil. Add 3 tbsp dried baby shrimp (hoshi ebi) and 2 tbsp Japanese leek (naganegi) and fry for about 1 minute to flavor the oil. 
    frying green onion and dry shrimp in a pan
  • Increase the heat to medium high and add 200 g shrimp and 100 g asparagus , and sprinkle with 1 pinch salt. Fry until the shrimp turn opaque, about 2-3 minutes.
    frying asparagus and shrimp in pan
  • Add 100 g bean sprouts and 50 g green cabbage and stir fry for 1-1 ½ minutes.
    frying cabbage and beansprouts with other shrimp yaki udon ingredients in a pan
  • Push all the ingredients to one side and add 2 portions udon noodles to the empty space in the pan. Add a splash of water and gently separate the noodles as they steam.
    Adding pre-boiled udon to the pan
  • Once the noodles are separated, pour the shio lemon sauce around the wok and stir fry everything together for 1-2 minutes.
    shrimp yaki udon mixed with homemade sauce in wok
  • Dish up and sprinkle with finely chopped green onions, ground black pepper and a drizzle of toasted sesame oil. Enjoy!
    shrimp yaki udon on a blue plate topped with finely sliced green onions

Notes

Use fresh or frozen udon for the best chewy texture. Vacuum-packed noodles should be loosened in hot water before stir-frying.
If using dry udon, cook them 1-2 minutes less than the packaging states and wash them with cold water before use. Drizzle with oil if not using immediately.
If you can't find hoshi ebi (dried baby shrimp), fry shrimp shells in oil for flavor - a technique that I used for my spicy seafood yaki udon recipe.
Fridge: Transfer leftovers into an airtight container once cooled. Store in the refrigerator for up to 2 days.
Meal Prep: Sauce only up to 3 days ahead.
Reheating: Use a skillet or wok over medium heat with 1-2 tablespoons of water to loosen the noodles and revive moisture. Stir frequently until steaming hot.
Serving ideas: Miso Soup with Wakame and Tofu, Spinach Ohitashi (Soy-Dashi Dressed Spinach), Japanese Potato Salad, Edamame with Sea Salt.