Black Pepper Udon With Shrimp

This Black Pepper Udon Noodles With Shrimp recipe is my answer to busy weeknights when I want something bold and satisfying without waiting for takeout. The umami-packed sauce wraps chewy udon noodles while juicy shrimp and tender-crisp vegetables keep every bite exciting. In less time than it takes for delivery, you get a restaurant-worthy bowl at home.

This recipe saved me more than once when the family was hungry and I needed something fun and quick. The spice level is customizable too which won over my heat-loving friends.

Ingredients

• Udon noodles: give the dish its signature chewy texture, use fresh if possible for convenience
• Large shrimp: provide sweetness and protein, choose firm, bright shrimp with no strong odor
• Butter: adds richness and helps veggies caramelize, opt for unsalted so you can control seasoning
• Garlic and fresh ginger: layer in punchy flavor, pick firm, fragrant pieces
• Red onion: offers sweetness and pretty color, thinner slices cook quickly
• Sugar snap peas: add crispness and subtle sweetness, look for ones that snap easily when bent
• Carrot: brings extra veggies and a hint of earthy flavor, look for bright orange color
• Red bell pepper: gives a pop of color and crunch, pick glossy skin with no soft spots
• Baby corn: lends sweetness and crunch, fresh if you find it or well-drained canned
• Black peppercorns: are the backbone of the sauce, grind fresh for the boldest taste
• Dark soy sauce: boosts flavor and color, regular soy works in a pinch
• Rice wine vinegar: lifts the flavors, use unseasoned to control taste
• Sugar: adds balance to the savory ingredients, white or coconut sugar both work
• Oyster sauce: thickens the sauce and gives umami richness, hoisin is a good vegetarian swap
• Water: helps create the right sauce consistency, use filtered for best results
• Cornstarch: helps the sauce cling to the noodles, check that yours is lump-free

Step-by-Step Instructions

Make the Sauce:

Whisk together ground black peppercorns, soy sauce, rice wine vinegar, sugar, oyster sauce, water, and cornstarch in a small bowl until smooth and set aside. This blend provides the backbone of the dish so make sure the cornstarch is well distributed to avoid lumps.

Prep the Udon Noodles:

Cook udon noodles according to package instructions. If using fresh noodles, simply soak them in boiling water for one to two minutes to warm through. Drain well and immediately rinse under cold water to prevent sticking and set aside.

Cook Shrimp:

Add one tablespoon butter to a nonstick wok over medium heat. Once melted, arrange shrimp in a single layer. Cook shrimp for about one minute per side until they just turn pink. Remove the shrimp and set aside to avoid overcooking.

Cook Veggies:

In the same wok, add remaining butter and allow it to melt. Sauté red onion for about one minute, then stir in garlic and ginger. Let them cook for thirty seconds or until fragrant. Add sugar snap peas and toss for a minute. Next, add baby corn, carrots, and bell pepper. Stir-fry the veggies for another minute, adding a splash of water if needed to avoid sticking. Keep everything moving in the pan so the vegetables stay vibrantly colored and slightly crisp.

Combine Ingredients:

Return the cooked udon noodles and prepared sauce to the wok. Toss with vegetables to coat everything evenly. Add cooked shrimp back in and stir-fry for just one final minute on high heat so the sauce thickens and glazes everything nicely.

Serve Hot:

Transfer everything to bowls and serve immediately while hot and glossy. Top with extra ground black pepper if you like more spice.

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When I first made this, I was worried about the black pepper being too strong but it turned out just perfect. My son said these noodles tasted like his favorite restaurant version which made my night.

Storage Tips

Leftovers keep well in an airtight container in the fridge for three to five days. Add a splash of water when reheating to loosen the sauce and keep the noodles tender. I like to pack leftovers for lunch the next day since the flavors meld even more.

Ingredient Substitutions

You can use chicken, tofu, or extra vegetables instead of shrimp if preferred. For a gluten free version, choose tamari instead of soy sauce and check your oyster sauce label. If you want even deeper flavor, substitute shiitake mushrooms for extra umami.

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Serving Suggestions

Serve these noodles as a standalone main dish for lunch or dinner. Add a sprinkle of sliced green onions or toasted sesame seeds for extra crunch. You can also pair with a side of soup or light salad if you want a full meal.

Cultural Context

Udon noodles are a classic Japanese comfort food, known for their chewy texture and ability to soak up rich sauces. This dish blends Japanese noodle tradition with bold black pepper and tangy sauce elements for a fusion-style meal that brings East Asian flavors to your table.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking to ensure even browning and the best texture.

→ Are dried udon noodles suitable?

Absolutely. Just cook dried udon according to the package instructions and rinse with cold water before stir-frying.

→ How can I make it spicier?

Add a spoonful of gochujang, sriracha, or your favorite chili sauce to the black pepper sauce for more heat.

→ What vegetables can I substitute?

Feel free to swap in broccoli, mushrooms, snow peas, or zucchini to match your preferences or what you have on hand.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to five days. Reheat gently before serving.

→ Do I need a wok for this dish?

A large nonstick skillet works well if you don’t have a wok—just make sure all ingredients fit comfortably for tossing.