You seriously need to try these sticky soy shrimp udon noodles on your griddle this weekend. I finally nailed the technique for getting that rich, glossy restaurant-style glaze and perfectly seared shrimp without turning the Napa cabbage into a soggy mess.
The crispy fried ginger matchsticks are scattered on top at the end. They add a sharp, aromatic crunch that cuts right through the savoury sauce and sweet Argentinian shrimp. It is a fast, high-heat outdoor cook that comes together in minutes, so just make sure you have all your prep done and a cold drink ready before you head out to the patio.
Jump to:
Why We Love This Recipe
- Perfect Texture Balance: High-heat griddle cooking sears the shrimp beautifully and crisps the udon without turning the vegetables into a soggy mess.
- The Fried Ginger Secret: Crispy, golden ginger matchsticks bring a sharp, aromatic crunch that perfectly balances the rich sauce.
- Glossy Restaurant-Style Glaze: Combining regular and dark soy sauce gives the noodles that gorgeous, deep colour and savoury cling.
- Outdoor Kitchen Friendly: This entire meal comes together seamlessly on a multi-zone griddle setup, keeping the heat and the cleanup outside.
What is Yaki Udon?
Yaki Udon is a classic Japanese stir-fried noodle dish featuring thick, chewy wheat noodles (udon) tossed with a savoury soy-based sauce, vegetables, and protein. Traditionally made on a flat cooktop, it is an ideal recipe for an outdoor griddle where high heat gives the noodles a beautiful, light exterior crisp.
Ingredients
Shrimp
- Argentinian shrimp
- Neutral oil
- Toasted sesame oil
- Soy sauce
- White pepper
Fried Ginger
- Fresh ginger
- Neutral oil
Sauce
- Soy sauce
- Oyster sauce
- Dark soy sauce (see substitutions below)
- Mirin
- Brown sugar
- Rice vinegar
- Toasted sesame oil
- Garlic
- Freshly ginger
- Sambal oelek or chili crisp
Noodles & Vegetables
- Udon noodles
- Napa cabbage
- Red bell
- Green onions
- Neutral oil
- Unsalted butter
Finishing
- Reserved fried ginger
- Green onion tops (green parts)
- Toasted sesame seeds
- Lime wedges (optional)
Instructions
Griddle Setup & Temperature Zones
Prepare your griddle and establish three distinct heat zones:
- Shrimp Zone: High heat, surface temperature 475°F to 500°F (246°C to 260°C)
- Noodle & Vegetable Zone: Medium-high heat, surface temperature 400°F to 425°F (204°C to 218°C)
- Holding Zone: Low heat or indirect side, surface temperature 325°F to 350°F (163°C to 177°C)
The high-heat zone develops quick browning on the shrimp without overcooking the centers, while the medium-high zone prevents the sugars in the stir-fry sauce from scorching.
Whisk the Sauce
In a medium bowl, whisk together the low-sodium soy sauce, oyster sauce, dark soy sauce, mirin, brown sugar, rice vinegar, sesame oil, grated garlic, grated ginger, and sambal oelek (if using). Set the mixture aside.
The combination of regular and dark soy sauce creates a beautiful glossy color without making the dish overly salty, while the oyster sauce helps the glaze cling to the thick noodles.
Loosen the Udon
Gently separate the fresh udon noodles with your hands. If they are tightly packed, submerge them in warm water for only 20 to 30 seconds to loosen them, drain thoroughly, and lightly toss with a few drops of oil to prevent sticking. Do not boil or over-soak them, as over-softened udon will become gummy and break apart on the griddle.
Fry the Ginger
Place a small cast-iron or stainless steel pan directly onto the griddle surface. Add the ½ cup of neutral oil and heat to approximately 325°F (163°C). Add the julienned ginger matchsticks and fry for 4 to 6 minutes, stirring frequently, until they are lightly golden.
Remove the ginger immediately and transfer to a paper towel-lined plate, then season lightly with salt. The ginger will continue to darken as it cools, so pull it before it gets too dark. Reserve 1 tablespoon of this fragrant ginger oil for finishing the noodles later.
Sear the Shrimp
Pat the Argentinian shrimp completely dry with paper towels. Toss them in a bowl with the neutral oil, sesame oil, soy sauce, and white pepper. Spread the shrimp out in a single layer on the hottest section of the griddle. Cook the first side for 1 ½ to 2 minutes, flip, and cook the second side for 1 minute.
The shrimp should turn opaque with light caramelization around the edges. Move them immediately to the cooler holding zone or a side tray. Argentinian shrimp have a naturally sweeter flavour and softer texture than standard shrimp, meaning they cook faster. Pulling them slightly early prevents them from becoming mushy.
Cook the Vegetables
Move to the 400°F to 425°F (204°C to 218°C) cooking zone. Melt 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter on the surface. Add the sliced napa cabbage, red bell pepper, and the white and light green parts of the green onions. Cook for 3 to 4 minutes, tossing constantly, until the cabbage wilts slightly and the peppers remain vibrant. Spread them out to ensure excess moisture evaporates rather than steaming the vegetables.
Crisp the Udon Noodles
Push the vegetables to the side or place them on a plate. Add the remaining tablespoon of neutral oil to the zone and spread the udon noodles across the griddle in an even layer. Let them sit undisturbed for 60 to 90 seconds to get light contact browning, toss, and let sit for another 60 seconds. This step adds a great texture and prevents the noodles from feeling rubbery.
The Final Toss
Bring the vegetables and shrimp back into the main noodle pile. Pour the prepared sauce around the outer edges of the noodle mixture on the griddle rather than directly on top, which allows it to flash-heat and caramelize instantly.
Toss everything continuously for 1 to 2 minutes until the sauce thickens and coats the noodles in a glossy glaze. Drizzle the reserved tablespoon of ginger oil over the top, give it a final toss, and remove from the heat.
Finish and Serve
Pile the glistening shrimp and udon noodles onto a large sharing platter. Top generously with the crispy fried ginger, green onion tops, and toasted sesame seeds. Serve immediately with fresh lime wedges and extra chili crisp on the side.
Tips, Substitutions & Serving Suggestions
- Dark Soy Sauce Substitutes: If you cannot find dark soy sauce, you can easily substitute it by mixing 3 teaspoons of low-sodium soy sauce with 1 teaspoon of molasses or brown sugar. Alternatively, use 1 tablespoon of tamari mixed with ½ teaspoon of brown sugar.
- Managing Griddle Moisture: Napa cabbage releases water quickly once it hits salt and heat. Keep your griddle hot and your vegetables moving so the water evaporates instantly, ensuring your udon stays crisp and seared rather than soggy.
- Protein Variations: If you don’t have Argentinian shrimp, standard wild-caught white or tiger shrimp work beautifully. Just add an extra 30 to 60 seconds of cook time per side since standard shrimp are slightly firmer and take a bit longer to cook through.
- Serving Ideas: Pair this dish with a crisp, chilled cucumber salad dressed with rice vinegar and sesame oil to balance the warm, rich glaze of the noodles.
Love this Shrimp & Fried Ginger Udon Recipe? Try These Next:
- Longevity Noodles (Yi Mein) with Ginger Chive Chicken
- Aromatic Ginger Chicken Ramen Soup with Jammy Quail Eggs
- Cold Soba Noodle Salad with Sesame Ginger Dressing
- Weeknight Miso Black Cod Rice Noodle Bowls (Air Fryer)
📖 Recipe
Sticky Soy Argentinian Shrimp & Fried Ginger Udon
Ingredients
Shrimp
- 1 ½ pounds Argentinian shrimp 680 g, peeled, deveined, and tails removed
- 1 tablespoon neutral oil
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon white pepper
Fried Ginger
- 3 ounces fresh ginger 80 g, peeled and julienned into very thin matchsticks
- ½ cup neutral oil
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce See substitutions in "notes" below
- 2 tablespoons mirin
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic finely grated
- 1 teaspoon freshly grated ginger
- 1 teaspoon sambal oelek or chili crisp optional
Noodles & Vegetables
- 1 ¾ pounds fresh udon noodles 800 g
- 4 cups thinly sliced napa cabbage
- 1 medium red bell pepper thinly sliced
- 4 green onions sliced (separate white and green parts)
- 2 tablespoons neutral oil divided
- 1 tablespoon unsalted butter
Finishing
- Reserved fried ginger
- Green onion tops green parts
- Toasted sesame seeds
- Lime wedges optional
Instructions
Griddle Setup & Temperature Zones
- Prepare your griddle and establish three distinct heat zones:Shrimp Zone: High heat, surface temperature 475°F to 500°F (246°C to 260°C)Noodle & Vegetable Zone: Medium-high heat, surface temperature 400°F to 425°F (204°C to 218°C)Holding Zone: Low heat or indirect side, surface temperature 325°F to 350°F (163°C to 177°C)
- The high-heat zone develops quick browning on the shrimp without overcooking the centers, while the medium-high zone prevents the sugars in the stir-fry sauce from scorching.
Whisk the Sauce
- In a medium bowl, whisk together the low-sodium soy sauce, oyster sauce, dark soy sauce, mirin, brown sugar, rice vinegar, sesame oil, grated garlic, grated ginger, and sambal oelek (if using). Set the mixture aside.
Loosen the Udon
- Gently separate the fresh udon noodles with your hands. If they are tightly packed, submerge them in warm water for only 20 to 30 seconds to loosen them, drain thoroughly, and lightly toss with a few drops of oil to prevent sticking. Do not boil or over-soak them, as over-softened udon will become gummy and break apart on the griddle.
Fry the Ginger
- Place a small cast-iron or stainless steel pan directly onto the griddle surface. Add the ½ cup of neutral oil and heat to approximately 325°F (163°C). Add the julienned ginger matchsticks and fry for 4 to 6 minutes, stirring frequently, until they are lightly golden.
- Remove the ginger immediately and transfer to a paper towel-lined plate, then season lightly with salt. The ginger will continue to darken as it cools, so pull it before it gets too dark. Reserve 1 tablespoon of this fragrant ginger oil for finishing the noodles later.
Sear the Shrimp
- Pat the Argentinian shrimp completely dry with paper towels. Toss them in a bowl with the neutral oil, sesame oil, soy sauce, and white pepper. Spread the shrimp out in a single layer on the hottest section of the griddle. Cook the first side for 1 ½ to 2 minutes, flip, and cook the second side for 1 minute.
- The shrimp should turn opaque with light caramelization around the edges. Move them immediately to the cooler holding zone or a side tray. Argentinian shrimp have a naturally sweeter flavour and softer texture than standard shrimp, meaning they cook faster. Pulling them slightly early prevents them from becoming mushy.
Cook the Vegetables
- Move to the 400°F to 425°F (204°C to 218°C) cooking zone. Melt 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter on the surface. Add the sliced napa cabbage, red bell pepper, and the white and light green parts of the green onions. Cook for 3 to 4 minutes, tossing constantly, until the cabbage wilts slightly and the peppers remain vibrant. Spread them out to ensure excess moisture evaporates rather than steaming the vegetables.
Crisp the Udon Noodles
- Push the vegetables to the side or place them on a plate. Add the remaining tablespoon of neutral oil to the zone and spread the udon noodles across the griddle in an even layer. Let them sit undisturbed for 60 to 90 seconds to get light contact browning, toss, and let sit for another 60 seconds. This step adds a great texture and prevents the noodles from feeling rubbery.
The Final Toss
- Bring the vegetables and shrimp back into the main noodle pile. Pour the prepared sauce around the outer edges of the noodle mixture on the griddle rather than directly on top, which allows it to flash-heat and caramelize instantly.
- Toss everything continuously for 1 to 2 minutes until the sauce thickens and coats the noodles in a glossy glaze. Drizzle the reserved tablespoon of ginger oil over the top, give it a final toss, and remove from the heat.
Finish and Serve
- Pile the glistening udon noodles onto a large sharing platter. Top generously with the crispy fried ginger, green onion tops, and toasted sesame seeds. Serve immediately with fresh lime wedges and extra chili crisp on the side.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Notes
Tips, Substitutions & Serving Suggestions
- Dark Soy Sauce Substitutes: If you cannot find dark soy sauce, you can easily substitute it by mixing 3 teaspoons of low-sodium soy sauce with 1 teaspoon of molasses or brown sugar. Alternatively, use 1 tablespoon of tamari mixed with ½ teaspoon of brown sugar.
- Managing Griddle Moisture: Napa cabbage releases water quickly once it hits salt and heat. Keep your griddle hot and your vegetables moving so the water evaporates instantly, ensuring your udon stays crisp and seared rather than soggy.
- Protein Variations: If you don't have Argentinian shrimp, standard wild-caught white or tiger shrimp work beautifully. Just add an extra 30 to 60 seconds of cook time per side since standard shrimp are slightly firmer and take a bit longer to cook through.
- Serving Ideas: Pair this dish with a crisp, chilled cucumber salad dressed with rice vinegar and sesame oil to balance the warm, rich glaze of the noodles.
Leave a Reply