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black pepper udon noodles with shrimp in a wok.
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4.71 from 37 votes

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American, Asian
Keyword: spicy black pepper shrimp, udon noodles
Servings: 4
Calories: 245kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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

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

Serving: 1serving | Calories: 245kcal | Carbohydrates: 36g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1271mg | Potassium: 333mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2352IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 2mg