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Shrimp Lunch Dinner One Pot 30 Minutes or Less Seafood Asian
4.6 from 36 votes

Black Pepper Udon Noodles With Shrimp

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By: Joanna Cismaru •10/3/22 36 Comments

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pin for black pepper udon noodles with shrimp.

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!

black pepper udon noodles with shrimp in a wok.

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

overhead shot of ingredients needed to make black pepper udon noodles with shrimp.
  • 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

detailed process shots showing how to prep ingredients for black pepper udon noodles with shrimp.

Prep:

  1. Make the Sauce: In a bowl, mix all the sauce ingredients. Set aside.
  2. 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.
process shots showing how to make black pepper udon noodles with shrimp.

Cooking:

  1. 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.
  2. 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.
  3. 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.
  4. Serve: Serve immediately.

FAQs & Expert Tips

black pepper udon noodles with shrimp on a black plate with a pair of chopsticks.

FAQs

Frequently Asked Questions

What Are Udon Noodles?

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.

What Else Can I Add To My Udon Noodles?

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.

black pepper udon noodles with shrimp on a serving platter.

Tips

  1. 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.
  2. Add some gochujang, sriracha or hot sauce to make the dish even more spicy!
  3. 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.

black pepper udon noodles with shrimp on a black plate with a pair of chopsticks.

More Delicious Recipes To Try

  • Asian Style Udon Noodles with Pork and Mushrooms
  • Hoisin Chicken Udon Noodles
  • Tofu Drunken Noodles
  • Black Bean Corn Avocado Salad
  • Spicy Peanut and Chicken Soba Noodles
  • Sweet and Sour Chicken
  • Chow Mein

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

black pepper udon noodles with shrimp in a wok.
Print
4.64 from 36 votes

Black Pepper Udon Noodles With Shrimp

Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Rate Recipe
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!
4

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • Nonstick Chinese Wok – Dishwasher Safe

Video

Notes

  1. 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.
  2. Add some gochujang, sriracha or hot sauce to make the dish even more spicy!
  3. Removing the tails of the shrimp before cooking may seem tedious, but trust me, it’s worth it!
  4. Store leftovers in an airtight container in your fridge for 3-5 days.

Nutrition Information

Serving: 1servingCalories: 245kcal (12%)Carbohydrates: 36g (12%)Protein: 12g (24%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 60mg (20%)Sodium: 1271mg (55%)Potassium: 333mg (10%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 2352IU (47%)Vitamin C: 40mg (48%)Calcium: 60mg (6%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

black pepper udon noodles with shrimp in a wok.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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36 Comments
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Lauren Lee
Lauren Lee
Posted: 9 months ago

Jo I don’t have rice wine vinegar just rice vinegar, are they the same can I use it in this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lauren Lee
Posted: 9 months ago

It’s the same product, just another name for it. 🙂

0
Reply
Lauren Lee
Lauren Lee
Posted: 9 months ago

Jo can I just get a roasted chicken and skin and debone it and use some of it? Or what type of beef can I use my husband is allergic to shellfish and I’ve never made a asian dish.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lauren Lee
Posted: 9 months ago

You sure can! If you want to go with beef use a rib eye steak or flank steak cut into thin strips.

0
Reply
Kali P
Kali P
Posted: 1 year ago

5 stars
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.

0
Reply
NC
NC
Posted: 1 year ago

5 stars
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.

0
Reply
BRENDA
BRENDA
Posted: 1 year ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  BRENDA
Posted: 1 year ago

There are 3 small packages each one 2.2 oz so roughly 7 oz altogether.

0
Reply
Linda
Linda
Posted: 3 years ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda
Posted: 3 years ago

My pleasure, glad you liked the recipe!

0
Reply
Anne Dietrich
Anne Dietrich
Posted: 4 years ago

Do you use already cooked shrimp, or un=cooked??

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Anne Dietrich
Posted: 4 years ago

We used uncooked!

0
Reply
Jen
Jen
Posted: 4 years ago

4 stars
Enjoyed the flavor. Used soba rather than udon.

0
Reply
karen
karen
Posted: 4 years ago

5 stars
Absolutely delish!!

0
Reply
Cherie Andrews
Cherie Andrews
Posted: 4 years ago

Thanks for sharing this great recipe! My first time cooking udon noodles so I followed everything to a tee – except (since we’re beekeepers) we used honey (1/2 the sugar amount) instead of sugar and it was perfect!

0
Reply
Donna
Donna
Posted: 5 years ago

Can I change the protein to chicken because my husband is allergic to shellfish? The recipe over all sounds very delicious and I would love to try it however I’m not sure how it would blend with a chicken as the protein instead of the shrimp.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna
Posted: 5 years ago

Sure, absolutely, it should work just fine.

0
Reply
Manuela
Manuela
Posted: 5 years ago

Buna!
retetele nu se gasesc si in limba romana?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Manuela
Posted: 5 years ago

Din pacate, nu, numai in engleza.

0
Reply
Manuela
Manuela
Reply to  Joanna Cismaru
Posted: 5 years ago

Oricum, felicitări! Abia azi am descoperit pagina ta! Ești foarte talentata! Bravo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Manuela
Posted: 5 years ago

Multumesc foarte mult!

0
Reply
Diana
Diana
Posted: 5 years ago

Delicious, my whole family enjoyed this dish. Will definitely make it again. Thanks for sharing your receipts. ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diana
Posted: 5 years ago

My pleasure!

0
Reply
Bethy
Bethy
Posted: 6 years ago

5 stars
I made this for lunch today. Me and my husband’s tastebuds stood up and shouted: “Yipee!”

It was super good and will totally make again and again. But without so many black peppercorns. They got to be a bit much.

0
Reply
Jeff Eppinette
Jeff Eppinette
Posted: 6 years ago

5 stars
The family really loved this dish! The sweet taste of the shrimp had a delicious contrast with the tanginess in the sauce. Then there was the crunch of the vegetables up against the chewiness of the noodles – who wouldn’t love that? 🙂

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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