Shrimp and Udon Stir Fry
A cozy, savory twist on shrimp udon stir-fry: chewy udon noodles tossed with plump shrimp, sweet cabbage, and a glossy miso-butter sauce. The miso adds deep umami while butter brings a gentle richness, making this a weeknight comfort bowl that comes together fast.
A cozy, savory twist on shrimp udon stir-fry: chewy udon noodles tossed with plump shrimp, sweet cabbage, and a glossy miso-butter sauce. The miso adds deep umami while butter brings a gentle richness, making this a weeknight comfort bowl that comes together fast.
Ingredients
17 ingredients- Fat
- 16g
- Carbs
- 62g
- Protein
- 22g
Whole recipe (4 servings): 1920 kcal
- 12 oz (340 g) frozen udon noodles
- 8 oz (227 g) peeled large shrimp, patted dry
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 small onion (about 3 oz/85 g), thinly sliced
- 3 cups (about 8 oz/227 g) green cabbage, cored and thinly sliced
- 4 garlic cloves, minced
- 2 green onions, sliced (whites and greens separated)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 cup water
- 2 tbsp unsalted butter
- 1 tsp toasted sesame oil
- 1/8 tsp black pepper
Method
8 steps- Cook the udon according to package directions (usually 2–3 minutes in boiling water), then drain and rinse briefly under warm water to remove excess starch. Set aside.
- In a bowl, toss the shrimp with 1/4 tsp salt, white pepper, and cornstarch until evenly coated. Let sit while you prep the vegetables.
- Whisk together the miso paste, soy sauce, sugar, and water in a small bowl until smooth. Set the sauce aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the onion and cabbage and stir-fry for 3–4 minutes, until the cabbage is wilted but still has some bite. Transfer the vegetables to a plate.
- Add the shrimp to the same pan in a single layer and cook for 1–2 minutes per side, until pink and just opaque. Transfer the shrimp to the plate with the vegetables.
- Lower the heat to medium. Add the garlic and the white parts of the green onions to the pan and stir for 30 seconds, until fragrant. Pour in the miso mixture and bring to a simmer, scraping up any browned bits.
- Add the cooked udon and toss to coat in the sauce. Cook for 1–2 minutes, until the noodles are heated through and the sauce clings.
- Return the shrimp and vegetables to the pan along with the butter and sesame oil. Toss gently until the butter melts and everything is evenly coated. Season with black pepper and the green onion tops. Serve hot.
Recipe notes
Helpful tips
- Pat the shrimp very dry before coating so the cornstarch adheres and helps them brown.
- If your miso is very salty, reduce the soy sauce to 2 teaspoons and taste before adding more.
- Frozen udon often comes in individual portions; weigh or count to get about 12 oz.
Equipment
- Large pot
- Colander
- Large wok or skillet
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring spoons and cups
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce.
Additional tips
- Shrimp should be cooked until opaque and firm; avoid overcooking. Reheat leftovers thoroughly.
Recipe inspiration
Inspired by Cook! Stacey Cook
Estimated nutrition
Per serving: 480 calories
Fat: 16 g · Carbs: 62 g · Protein: 22 g
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