Recipe: Shrimp yaki udon a la Wagamama

One of my favorite work lunch is yaki (stir-fried) soba at Wagamama. I really am not a fan of their broth based ramens, but this I could eat daily if possible! I order it with udon substituted for soba noodles and with shrimp only. I recently came across their official recipe and gave it a whirl. It came out very similar to the version at the restaurant!

Chicken may also be used with or without the shrimp. Use one thinly sliced chicken breast or thigh and add in with bell peppers.

Recipe adapted from Wagamama’s website

Makes two large servings



  • 3.5 oz light soy sauce (I used green Kikkoman)
  • 2 tsp salt
  • 2 tsp sugar
  • 1 tsp dark soy sauce (I used red Kikkoman)


  • Two 8 oz blocks of frozen udon
  • 6 oz shrimp, peeled
  • 1 small onion, cut in half and sliced thinly
  • Large handful beansprouts
  • 1 red bell pepper, deseeded and sliced thinly
  • 3 eggs, beaten
  • 2 tbsp vegetable oil


  1. Put all the sauce ingredients in a small saucepan. Bring to boil over medium heat, and simmer over low heat for about 8 minutes.
  2. Cook udon according to package. Use salted water for added flavor. Be sure to preserve a little cooking water and drain.
  3. Put onion, beansprouts, shrimp, and udon in a large bowl and toss with the finished sauce.
  4. Heat a large saute pan over high heat until droplets of water sizzles. Add oil and cook peppers for about 3 minutes. Do not disturb too frequently, so that the peppers get a bit of nice char.
  5. Add the noodles and veggies in the large bowl to the saute pan. Stir constantly, otherwise it will stick like nobody’s business. Do this for about 3 minutes.Thin it out a bit with reserved water if it looks too dry.
  6. Add the eggs and stir fry for another minute or so.

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