Say goodbye to take out and hello to these Black Pepper Udon Noodles With Shrimp! This delectable noodle bowl is full of juicy, seasoned shrimp, loaded with an assortment of veggies and tossed in an easy, irresistible sauce. Best of all, it’s ready in only 20 minutes!
I adore udon noodles, especially because they are so versatile and can incorporated into so many dishes! This black pepper udon noodles with shrimp recipe is perfect for those nights you have no energy to cook but don’t want to order out, this dish will be your saving grace. It takes just 20 minutes to make from start to finish!
Black Pepper Udon Noodles With Shrimp
- Easy To Make
- Takes 20 Minutes
- Delicious Flavors
Juicy shrimp, oodles of noodles, accompanied by an array of bright veggies like red bell pepper, baby corn, snap peas and carrots tossed in a simple homemade sauce. These noodles are so good, you might never go out to eat again! It truly makes you feel as if you’re eating at a restaurant. Say goodbye to takeout and make this black pepper udon stir fry in the comfort of your own home.
Ingredient Notes
- Udon Noodles – You can use fresh udon noodles or dry udon noodles cooked according to package instructions.
- Shrimp – Medium sized, deveined and shelled. I also like to remove the tails from my shrimp if I make dishes like this because I simply don’t want to be bothered with them as I eat.
- Butter – We need a little bit to cook the shrimp in and a bit for the veggies.
- Sugar – Granulated will do the trick. The sugar helps balance the flavors of our sauce.
- Garlic and Ginger – Essential flavor enhancers in a stir fry.
- Vegetables – We are using onion, sugar snap peas, carrots, red bell pepper and baby corn today! Feel free to use whatever veggies you have on hand. Frozen veggies work as well.
For the Sauce
- Black Peppercorns – It’s the star of the dish. You’ll want them ground. Also, feel free to add as much or little as you like.
- Soy Sauce – I used a dark soy sauce in this dish, it’s what gives the noodles that dark color. Regular soy sauce works as well.
- Rice Wine Vinegar – For a bit of tang.
- Oyster Sauce or Hoisin Sauce – Staples in Asian cuisine. You can find these sauces both in the international section of your grocery store.
- Cornstarch – To thicken the sauce a bit!
How To Make Black Pepper Udon Noodles With Shrimp
Prep:
- Make the Sauce: In a bowl, mix all the sauce ingredients. Set aside.
- Prep the Udon Noodles: Blanch udon noodles in boiling water for about 1-2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
Cooking:
- Cook Shrimp: Heat 1 tbsp of butter in a frying pan or wok on medium heat. Add in the shrimp, and cook on one side until they turn pink. Flip the shrimp over, and cook until pink. Remove shrimp and set aside.
- Cook Veggies: In the same wok, heat the remaining 1 tbsp of butter over medium heat and sauté the red onion for about 1 minute, then add the garlic and ginger and cook for another 30 seconds or until fragrant. Toss in sugar snap peas, and cook for a minute. Add in the baby corn, carrots, bell pepper and stir-fry for another minute. Add in 1 or 2 tbsp of water if it gets too dry. Cook quickly to ensure the vegetables keep their fresh color and are tender crisp.
- Combine Ingredients: Add the udon noodles and the sauce to the wok. Toss briefly to combine, then add in the cooked shrimp. Turn up the heat and stir-fry for 1 more minute quickly until everything is well mixed.
- Serve: Serve immediately.
FAQs & Expert Tips
FAQs
Udon noodles are white, thick, wheat-based noodles from Japan and can range from dried, fresh, or you can make them from scratch! Dried or fresh udon noodles can typically be found in your local grocery store, the only difference would be how you prepare them.
This recipe is great because it offers a lot of wiggle room when it comes to what you can add into it! The choice is up to you, but here are some ideas to spark your inner chef. Try: mushrooms, hard boiled egg, seaweed, bean sprouts, spinach, daikon, chili peppers, red pepper flakes, water chestnuts or green onion.
Tips
- Fresh udon noodles are already cooked, so all you need to do is soak them in boiling water for a minute or so to separate them and warm them up! Dried udon will have to be cooked according to package instructions.
- Add some gochujang, sriracha or hot sauce to make the dish even more spicy!
- Removing the tails of the shrimp before cooking may seem tedious, but trust me, it’s worth it!
Leftovers
Store leftovers in an airtight container in your fridge for 3-5 days.
Reheating
To reheat, pop into your microwave or back into a pan or wok and cook until heated through.
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Black Pepper Udon Noodles With Shrimp
Ingredients
- 7 ounce udon noodles cooked according to package instructions
- 2 tablespoon butter unsalted, divided
- 12 large shrimp deveined and shelled
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ½ small red onion thinly sliced
- 1 cup sugar snap peas
- ½ medium carrot diced or sliced
- ½ medium red bell pepper cut into strips
- 1 cup baby corn cut into 1 inch pieces
For the Sauce
- ½ tablespoon black peppercorns ground
- 3 tablespoon dark soy sauce or regular soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1 tablespoon oyster sauce or hoisin sauce
- 3 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Make the Sauce: In a bowl, mix all the sauce ingredients. Set aside.
- Prep the Udon Noodles: Blanch udon noodles in boiling water for about 1-2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Cook Shrimp: Heat 1 tbsp of butter in a frying pan or wok on medium heat. Add in the shrimp, and cook on one side until they turn pink. Flip the shrimp over, and cook until pink. Remove shrimp and set aside.
- Cook Veggies: In the same wok, heat the remaining 1 tbsp of butter over medium heat and sauté the red onion for about 1 minute, then add the garlic and ginger and cook for another 30 seconds or until fragrant. Toss in sugar snap peas, and cook for a minute. Add in the baby corn, carrots, bell pepper and stir-fry for another minute. Add in 1 or 2 tbsp of water if it gets too dry. Cook quickly to ensure the vegetables keep their fresh color and are tender crisp.
- Combine Ingredients: Add the udon noodles and the sauce to the wok. Toss briefly to combine, then add in the cooked shrimp. Turn up the heat and stir-fry for 1 more minute quickly until everything is well mixed.
- Serve: Serve immediately.
Video
Recipe Notes
- Fresh udon noodles are already cooked, so all you need to do is soak them in boiling water for a minute or so to separate them and warm them up! Dried udon will have to be cooked according to package instructions.
- Add some gochujang, sriracha or hot sauce to make the dish even more spicy!
- Removing the tails of the shrimp before cooking may seem tedious, but trust me, it’s worth it!
- Store leftovers in an airtight container in your fridge for 3-5 days.
I stumbled upon this recipe looking for new uses for udon noodles. I’m so happy I did, this recipe is fantastic! It looked and tasted like it came out of a restaurant, something I rarely say about recipes I make at home. The amount of pepper was just enough to make my mouth tingle and go back for more. My husband, who is a spice fiend, ate it as is without any chili oil or other spicy condiments.
Fantastic!! While doing a Google search for Udon noodles and shrimp I came across this recipe and tho I didn’t have all the veggies(corn & snow peas) I just substitutes with what I had on hand. We loved it! Will definitely add this food plan and will try some of your other recipes.
this was really good. I made as recipe called for except I added sliced crimini mushrooms, which really were good in it. I do think you need to fix your description of udon noodles. You call for a 7 oz package but you show 2 packs in the video. Mine were a package of 2-7 oz packs-I added both. One definitely wouldn’t have been enough so I assumed you meant both, even though it said only 7 oz. Thanks for the wonderful recipe-Hubby really liked it too, I’ll definitely make it again.
There are 3 small packages each one 2.2 oz so roughly 7 oz altogether.
I made this last night and it came out so good I can’t stop eating it! I followed the recipe exactly, except I didn’t have snow peas , but I did add cabbage, shiitake mushrooms and a little celery, but everything else in your recipe, exactly. I wish that I had snow peas! I’ve never added whole black peppercorns to a recipe like that, but they were fantastic. What a nice addition! Thanks Jo! Great recipe!
My pleasure, glad you liked the recipe!