Japanese-Inspired Stir-Fried Udon with Shrimp & Tofu
Main Dish · Quick Meals · Vegetarian · Dairy-Free · Nut-Free · Time: 35 min · Servings: 4 · Difficulty: Easy
This cozy bowl of stir-fried udon is one of our favorite go-to meals—quick to make, satisfying to eat, and full of flavor. It brings me back to a quiet afternoon during our honeymoon in Japan, when my husband and I visited the iconic Fushimi Inari Taisha. After walking through the long rows of red torii gates and making our way back down, we were hungry and looking for something to get us by before our big dinner reservation.
Right across the street from the shrine entrance, we found a tiny shop with only two things on the menu: takoyaki and yakisoba. I opted for the yakisoba, and when it came, it looked more like thick udon noodles, coated in a dark, shiny sauce. It surprised me at first, but the flavor was so good—deep, savory, and just the right amount of salty—that I knew I wanted to try making something like it at home.
At home, I make this recipe with frozen udon noodles from Don Don Donki in Singapore and adapt it based on whatever vegetables I have in the fridge. If you’re using frozen udon like I do, it helps to blanch them in boiling water for a minute or two just until they loosen up. For vacuum-sealed or fresh udon, you can skip boiling and just rinse them under warm water or steam briefly to separate the strands.
This version features shrimp, tofu, cabbage, mushrooms, and carrots for a satisfying mix of textures, with eggs and crunchy tofu added at the end for contrast. The sauce is savory and flexible—don’t worry if you don’t have vegetarian oyster sauce; a simple mix of dark and light soy sauce will still turn out delicious.
It’s comforting, easy to make, and incredibly forgiving. You can change up the protein depending on what you have—or leave it out entirely to keep it fully vegan. Perfect for busy evenings when you want something warm and homemade.
🍜 What is Udon?
Udon is a type of Japanese noodle known for its thick, smooth strands and soft yet chewy texture. Unlike thinner noodles like ramen or spaghetti, udon has a gentle bite, springy without being firm, and comforting without feeling heavy.
When cooked, the noodles become slightly glossy and silky, allowing sauces to coat them beautifully without being absorbed too quickly. This is what gives stir-fried udon its signature look—plump noodles lightly glazed in a savory sauce.
In soups, udon feels delicate and soothing. In stir-fries like this one, it becomes heartier and more satisfying, with a texture that holds up well against bold flavors and high heat.
If you’ve never had udon before, think of it as somewhere between a soft pasta and a chewy noodle—simple, comforting, and incredibly versatile.
Which Udon Should You Use?
Not all udon is the same, and the type you choose can slightly change the final texture of your dish.
Frozen Udon (Highly Recommended)
This is my go-to. Frozen udon has the best texture—soft yet pleasantly chewy, with that signature springiness. It holds up well in stir-fries and doesn’t break easily. In Singapore, I usually get mine from Don Don Donki. To use, simply blanch in boiling water for about a minute, just until the strands loosen.
Vacuum-Packed Udon
These are pre-cooked and shelf-stable. The texture is softer and slightly less chewy than frozen udon, but still works well for quick meals.
You can rinse them under warm water or briefly soak to separate the strands before adding to your pan.
Fresh Udon
Often found in the refrigerated section, fresh udon sits somewhere between frozen and vacuum-packed in texture. It’s delicate and cooks quickly, but can be a bit softer. A quick rinse or short blanch is enough before using.
No matter which one you choose, the key is to gently separate the noodles before stir-frying so they can absorb the sauce evenly without clumping.
Directions
- Prepare the Vegetables Wash, peel, and cut all your vegetables before you begin cooking. Slice the onion, mince the garlic, julienne the carrots, slice the mushrooms, and thinly slice the Napa cabbage. Separate the white and green parts of the spring onions. Set everything aside so it’s ready to go once you start stir-frying.
- Prepare the Proteins Cut the tofu into small cubes. Slice the shrimp into bite sized pieces, about 3 pieces per shrimp. Lightly beat the eggs in a small bowl until just combined. Set everything aside.
- Prepare the noodles Bring a pot of water to a boil. Add frozen udon straight from the packet and stir gently for about 1 minute, until the strands loosen. Drain and rinse under cold water. If not using immediately, toss with a little oil to prevent sticking.
- Cook eggs and tofu Heat a wok or large pan over high heat. Add 1 tsp oil and scramble the eggs until just set (about 1 minute). Remove and set aside. Add 2 tsp oil and fry tofu cubes until golden on both sides (about 2 minutes per side). Set aside with the eggs.
- Stir Fry Vegetables, Shrimp and Sauce Add 2 teaspoons of oil to the pan and sauté the yellow onion for 2 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Add the carrots and cook for 2 minutes, then stir in the mushrooms and cook for another 2 to 3 minutes. At this point, add a small splash of the sauce to the pan and toss to coat the vegetables, allowing them to absorb some flavour early on. Add the shrimp and cook until pink, about 1 to 2 minutes, season with ground pepper.
- Add Noodles and Finish with Sauce Add the cooked udon noodles to the pan and gently loosen them. Give the remaining sauce a quick stir, then pour it over the noodles. Toss everything together until evenly coated and glossy. Add the Napa cabbage and cook for 2 to 3 minutes, just until softened but still slightly crisp.
- Finish & serve Return the scrambled eggs and tofu to the pan. Toss gently, taste, and adjust seasoning if needed. Top with chopped spring onion greens and serve warm.