Picture this: a steaming plate of savory, pan-fried Japanese noodles, juicy shrimp and crisp vegetables, all tossed together in a mouth-watering sauce of soy, mirin and black sesame seeds. Sounds delicious, right? Well, get ready to satisfy your cravings and impress your dinner guests with my recipe for Japanese Pan Noodles with Sauteed Shrimp.
As a home chef who loves hosting parties, I know that finding the perfect dish that everyone will love can be a daunting task. But fear not! My Japanese Pan Noodles with Sauteed Shrimp is sure to be a crowd-pleaser. Inspired by traditional Japanese stir-fry cuisine, these pan noodles are packed with complex flavors and textures that seamlessly blend together to create a satisfying and hearty meal.
But what sets my recipe apart is the addition of succulent sautéed shrimp. These tender crustaceans add a delightful oceanic flavor that pairs perfectly with the sweet and savory sauce of the dish. Trust me when I say, one bite of these shrimp udon noodles will transport you straight to Japan!
So whether you’re looking for an impressive party dish or simply want to treat yourself to something special, my Japanese Pan Noodles with Sauteed Shrimp recipe is sure to impress. So strap on your apron, grab your wok or frying pan, and let’s get cooking!
Why You’ll Love This Recipe
Japanese Pan Noodles with Sauteed Shrimp is a dish you’ll fall in love with, and here’s why. These savory noodles are a fantastic representation of Japanese-style cuisine. They’re exceptionally versatile, making them a perfect meal for yourself, family, or friends. You won’t have to spend hours in the kitchen either because this recipe will be ready within 20 minutes.
The shrimp is a delectable addition to the noodles cooked with garlic and onion sauce, mirin, soy sauce, and ketjap manis that will take you on a euphoric taste journey. Moreover, the vegetables present in the recipe such as thinly sliced carrots and bell pepper not only taste amazing but collectively add nutritional value to your diet.
One of the best things about this recipe is that you can easily switch up the ingredients to suit your taste preferences. If you’re not much of a fan of shrimp, feel free to substitute it for chicken or pork. The noodles used in this dish are udon noodles, which are thick and chewy strands capable of soaking up every drop of sauce used in the dish. However, if you want to use instant ramen noodles or other varieties like yaki soba or pancit canton, the choice is all yours.
Finally, there’s something exceptional about how the black sesame seeds and scallions add visual appeal to the plate, culminating in one mouth-watering masterpiece every time. Whether you’re a seasoned cook or just starting your culinary journey, you’ll love Japanese Pan Noodles with Sauteed Shrimp due to its easy preparation process and ability to impress anyone presented with this flavorful dish.
Here is everything you need to make these Japanese pan noodles with sautéed shrimp:
- 1 cup thinly sliced carrot
- 1 cup broccoli florets
- 1 medium red bell pepper, thinly sliced
- 2 scallions, thinly sliced
- 1 lb shrimp, peeled and deveined
- 1 tablespoon canola oil
Noodles and Sauce Ingredients:
- 10 oz udon noodles (or any other stir fry noodles)
- 2 tablespoons canola oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, finely chopped
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 1 tablespoon ketjap manis (sweet soy sauce)
- Black pepper to taste
Note: You can find ketjap manis at any Asian grocery store or online. If you can’t find it, substitute it with regular soy sauce combined with brown sugar.
– Thinly sliced scallions and black sesame seeds.
The Recipe How-To
- 1 lb udon noodles
- 1 lb shrimp, peeled and deveined
- 2 tbsp canola oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 scallion, thinly sliced
- 1/2 carrot, julienned
- 1/2 red bell pepper, julienned
- 1 cup broccoli florets
- 1 tbsp black sesame seeds
- 3 tbsp soy sauce
- 3 tbsp ketjap manis (sweet soy sauce)
- 2 tbsp mirin
- Cook the udon noodles according to package instructions until al dente. Drain and set aside.
- In a bowl, mix together the soy sauce, ketjap manis, and mirin.
- Heat a large wok or skillet over high heat. Add canola oil and swirl to coat the wok.
- Add in the shrimp and stir-fry for about 2 minutes until pink and cooked through. Remove from the pan and set aside.
- In the same wok or skillet, add ginger and garlic then stir and cook for about a minute until fragrant. Do not burn.
- Add in scallion, carrot, red bell pepper, broccoli florets then toss vegetables to mix with garlic-onion sauce for about a minute.
- Add in cooked udon noodles then pour sauce over noodle mixture then toss them evenly.
- Add cooked shrimp back into pan and stir-fry with the udon mixture for an additional minute until heated through.
- Sprinkle with black sesame seeds before serving.
- Use high heat when cooking to achieve the perfect stir-fry texture without overcooking the ingredients.
- To prevent clumping of cooked noodles, toss them with oil after draining then let them cool.
- Save some sesame seeds for garnishing as it adds a nice crunch to your dish.
Preparing this dish will only take you about 20 minutes making it an easy option for busy weekdays or unexpected dinner guests.
This recipe serves up to four people but if you want more servings you can easily double the ingredients.
Now that you’ve mastered this Japanese pan noodles recipe, give it a try and adjust seasonings as needed to your taste preference!
Substitutions and Variations
Sometimes, we want to switch things up and add our own touch to a recipe. With this Japanese pan noodles with sautéed shrimp recipe, there are several substitutions and variations you can try.
If you prefer not to use shrimp, you can substitute them with thinly sliced pork, chicken, or even seafood like scallops or squid. For a vegetarian option, you can use tofu instead.
Instead of udon noodles, you can use yakisoba noodles, ramen noodles or even pancit canton for a crispy texture. If you’re looking for a low-carb option, try using zucchini noodles or spaghetti squash.
For the sauce ingredients, if you don’t have mirin on hand, you can substitute it with rice wine or sherry. You can also swap ketjap manis with soy sauce mixed with brown sugar.
To add more vegetables to the dish, you can use asparagus, bell pepper or snow peas in addition to the carrots and broccoli. For added crunch, try topping your dish with some black sesame seeds.
Finally, for an extra kick of flavor, try adding XO sauce or a sprinkle of black pepper to your finished dish.
Remember that cooking is all about experimenting and putting your own spin on things!
Serving and Pairing
When it comes to serving and pairing this Japanese Pan Noodle with Sauteed Shrimp recipe, there’s no need to overthink it – this dish can be enjoyed on its own, as a hearty main course. However, if you’re looking to turn up the volume on your dining experience, there are plenty of options that will complement and enhance the flavors of this dish.
Personally, I love serving this dish with a side of edamame or seaweed salad for an extra hit of umami. For those looking for a bit more heat, consider adding a small bowl of chili garlic paste or sriracha on the side. And if you’re wanting to keep things light and refreshing, a simple green salad dressed in sesame ginger dressing would be an excellent pairing.
As for what to drink alongside this dish, I recommend keeping it simple with a cold bottle of beer or crisp white wine. A Sauvignon Blanc or Pinot Grigio would work well with the fresh vegetables and seafood flavors in this dish. Alternatively, for those who prefer something a little stronger, a sake-based cocktail like a Sake Sunrise or Sakura Martini will do nicely.
No matter how you choose to serve and pair this Japanese Pan Noodles with Sauteed Shrimp recipe, one thing is certain: it’s sure to be a crowd-pleaser that delivers on both flavor and comfort.
Make-Ahead, Storing and Reheating
Now, let’s talk about how you can make this Japanese pan noodles with sautéed shrimp ahead of time, store it properly and reheat it when you’re ready to enjoy it again!
If you want to make this recipe ahead of time, I recommend that you cook the udon noodles and vegetables separately from the shrimp. You can toss the noodles and vegetables in a bit of canola oil to help them keep their texture before storing them in an airtight container in the fridge for up to 3 days.
For the shrimp, clean and peel them beforehand and store them in a separate container. Then, when you’re ready to cook and serve, simply stir-fry the shrimp on high heat for just a few minutes until they’re cooked through. Combine the shrimp with the vegetables and noodles, toss everything together with the delicious sauce you’ve prepared, and your dish is ready!
You can store any leftovers of this dish in an airtight container in your fridge for up to 2 days. Before reheating, first bring the dish back to room temperature. To reheat your noodles, either microwave them or place them back into a frying pan with a bit of canola oil over low heat until heated through.
One important note that you should remember when reheating this dish is that udon noodles have a tendency to stick together when they get cold. But fret not! Simply add a splash of water or chicken broth while reheating to loosen up those stuck-together noodles.
With these tips in mind, making this dish ahead of time or enjoying it again as leftovers has never been easier!
Tips for Perfect Results
To ensure that your Japanese Pan Noodles with Sauteed Shrimp come out of the kitchen exactly like you want them to, here are some tips and tricks that you can use.
First of all, when it comes to stir-frying the shrimp and vegetables, make sure to use a high heat. This ensures that they cook quickly and evenly, without becoming overcooked or stodgy.
Secondly, be sure to slice the ingredients thinly and evenly. Not only does it make for a prettier dish, but it also helps to ensure that each bite contains an even distribution of shrimp, vegetables and noodles.
Additionally, since udon noodles tend to stick together when they are cooked too long or too much at once, make sure to add them gradually in small batches during the stir-frying process. This allows them to cook properly and prevents clumping or mushiness.
You can also up the flavor profile of this dish by incorporating black sesame seeds into the recipe. Known for their nutty taste and crunchy texture, these tiny seeds will add a pop of color as well as depth of flavor that is not easily forgotten.
Don’t be afraid to play around with the recipe! You can mix things up by substituting in pork or chicken instead of shrimp. If you want a little bit more kick or spice in your dish, try adding 1-2 teaspoons of XO sauce or black pepper while cooking.
Keep in mind these tips while making Japanese Pan Noodles with Sauteed Shrimp and you’ll be sure to have an outstanding meal ready in no time!
In conclusion, this Japanese Pan Noodles with Sauteed Shrimp recipe is a must-try for any home chef looking to impress their dinner guests. The dish is easy to make and packed with flavor, making it a crowd-pleaser that everyone will enjoy.
The combination of juicy shrimp and tender vegetables stir-fried in a savory sauce makes this dish a standout. Plus, the use of udon noodles and black sesame seeds adds a unique and delicious element to the meal.
So go ahead and give this recipe a try! With its versatility and ease of preparation, you can make it for a casual weeknight dinner or as the centerpiece for your next party. Trust me, you won’t be disappointed.
Japanese Pan Noodles With Sauteed Shrimp Recipe
- 1 lb udon noodles (Japanese wheat noodles)
- 1 cup broccoli, cut into florets
- 1 cup carrot, julienned
- 1/2 cup scallion, cut on the bias
- 1/2 cup red pepper, julienned
- 1/2 cup fresh shiitake mushroom, de-stemmed
- 1 tablespoon fresh ginger, peeled and chopped
- 1/4 cup mirin
- 1 tablespoon pure sesame oil
- 1 tablespoon canola oil
- 1 cup ketjap manis (sweet soy sauce ~ recipes on food.com)
- 2 tablespoons sriracha garlic sauce
- 1 teaspoon black sesame seed
- 24 shrimp (16-20 peeled & de-veined)
- Cook noodles in boiling water until al dente, drain and cool in ice water.
- Drain, let rest and toss with sesame oil.
- Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
- Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
- Add shrimp, carrots, broccoli, peppers, scallions, ginger, Chile garlic sauce, sweet soy, and noodles to pan in that order. Cook until noodles are caramelized or golden.
- Place on platter and sprinkle with black sesame seeds.
Your Own Notes
Recommended Recipes Just For You
Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!