How can I make this dish gluten-free?

Instead of soy sauce, use tamari or coconut aminos depending on your preference. Traditional Udon noodles are made from wheat flour, but you can find rice or other gluten-free versions.

Where do I find udon noodles?

Look for them at your local Asian supermarket, in the Asian aisle at your local grocery store, or in Asian grocery stores. You can either buy them fresh, frozen, or dried.

I can't find Udon noodles - what can I use?

Because we are cooking the noodles separately according to the package, you can use any pasta you'd like. Spaghetti or other long cuts would work well here, and you can select any type whether it's wheat, rice, or other options. See my list of the best gluten-free pasta brands .

Shrimp Udon Recipe

Name: Shrimp Udon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 8-ounce package dried Udon noodles (use rice noodles or gluten-free Udon noodles for gluten-free diets); 2 tablespoons olive oil, divided; 1 pound raw large shrimp (peeled, de-veined, with the tails on or off); 1 garlic clove, minced; 2 carrots, julienned or cut into matchsticks; 1 cup sugar snap peas; 2 tablespoons reduced-sodium soy sauce (use tamari or coconut aminos for gluten-free diets); 1 teaspoon rice vinegar; 1 teaspoon brown sugar or coconut sugar; 1 teaspoon sesame oil; 1 tablespoon toasted sesame seeds (optional, for topping)

Ingredients

Units Scale

1 8–ounce package dried Udon noodles (use rice noodles or gluten-free Udon noodles for gluten-free diets)
2 tablespoons olive oil, divided
1 pound raw large shrimp (peeled, de-veined, with the tails on or off)
1 garlic clove, minced
2 carrots, julienned or cut into matchsticks
1 cup sugar snap peas

For the sauce:

2 tablespoons reduced-sodium soy sauce (use tamari or coconut aminos for gluten-free diets)
1 teaspoon rice vinegar
1 teaspoon brown sugar or coconut sugar
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds (optional, for topping)

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Instructions

Heat a large pot of water on the stovetop to cook the Udon noodles. Cook them according to the directions on the packaging. Rinse and drain them when they are done cooking. You can also use pre-cooked Udon noodles for this recipe.
While the Udon noodles are cooking, heat one tablespoon of oil over medium heat in a large skillet or wok. Add the garlic and shrimp and cook for 3 minutes. Flip the shrimp over and cook for another 3 minutes.
Remove the shrimp and garlic to a serving plate and set aside.
Add another tablespoon of oil to the skillet or wok. Add the carrots and sugar snap peas. Stir and let the vegetables cook for 5 minutes, stirring occasionally.
While the vegetables are cooking, make the sauce. In a small bowl, combine the soy sauce (or tamari), rice vinegar, sugar, and sesame oil. Stir to combine.
Add the shrimp, Udon noodles, and soy sauce mixture to the skillet and stir to combine. Let the mixture cook for an additional 2-3 minutes to ensure that everything is hot and cooked through.
Turn off the heat and serve immediately.

Notes

You can use either dried Udon noodles or frozen cooked Udon noodles for this recipe. Prepare the noodles according to the directions on the package before adding to the skillet with the vegetables and shrimp.
For gluten-free diets, be sure to use a gluten-free noodle in this recipe. Traditional Udon noodles include wheat flour.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian
Diet: Gluten Free

Nutrition

Serving Size:
Calories: 414
Sugar: 4.3 g
Sodium: 576.1 mg
Fat: 9.2 g
Saturated Fat: 1.4 g
Carbohydrates: 53.9 g
Fiber: 2.5 g
Protein: 28.3 g
Cholesterol: 182.5 mg