This creamy shrimp udon is super easy to make, tastes AMAZING, and takes only 10 minutes with the help of OMSOM spicy bulgogi sauce. Topped with some thinly sliced green onions and some togarashi, this creamy udon, hands down, is easily one of the best noodles dishes ever!
We want to let you know that this post is sponsored by OMSOM. As always, everything stated here are our own opinion, and all of the products and brands that we partner with and recommend are ones that we truly believe in and enjoy using.
We are absolute suckers for creamy udon noodles. So when many of you requested for us to make a dish with OMSOM's Korean spicy bulgogi sauce, we naturally thought of make a creamy shrimp udon!
Because OMSOM sauces are so flavorful, you don't need to add any other seasonings or spices, with the exception of some salt. Their sauce kits also cuts down prep time, so that meals are easier and more convenient to make! Use our discount code [TWOPLAIDAPRONS] for 10% OFF!
If you're looking for more easy to make meals, you may also like our shrimp lo mein, shrimp fried rice, or our easy air fryer foil baked salmon with gochujang sauce. All of these takes 30 minutes or less to make!
Please scroll down to the recipe card for the ingredient quantities!
- OMSOM spicy bulgogi sauce - The flavor bomb of this creamy udon! You can purchase the spicy bulgogi sauce in a pack of 3 or get the East Asian OMSOM Sampler so that you can also try the Yuzu Misoyaki and the Mala Salad sauces. Use our discount code [TWOPLAIDAPRONS] for 10% OFF!
- Udon noodles - Preferably frozen udon noodles. They usually have better texture, much more convenient to use, and cook quickly. You can easily freeze unused udon for later.
- Shrimps - You can use any size shrimps you prefer. We used jumbo shrimps. Just make sure to peel and devein them!
- Heavy cream - To make our cream sauce for the shrimp udon.
- Onion and garlic - Both add additional flavors to the cream sauce, but the onion adds some crunchy texture as well.
- Butter - To add more richness to the cream sauce.
- Oil - For coating and searing the shrimps. Butter wouldn't give us as good of a sear and browns too fast.
- Salt and pepper - For seasoning the shrimps and the cream sauce.
- Green onion or chives (optional) - For garnish and to add some color to the dish.
- Togarashi condiment (optional)- A popular Japanese condiment made with a blend of spices and red pepper. It adds color, spice, and heat to the creamy shrimp udon, which helps balance out the rich, creaminess. You can also use shichimi togarashi or just some gochugaru instead.
How to make this recipe with OMSOM sauce
1. Bring a pot of water to a boil and add the frozen udon noodles. Cook for three minutes, or according to the package instruction. Stir occasionally to help separate the noodles.
📝 Note: The water doesn't have to be boiling when cooking the noodles. Just as long the water was at a rolling boil before adding the udon noodles.
2. Once the udon noodles are done, drain it and rinse with cold water. Set aside until needed.
3. In a bowl, mix together the shrimps, oil, salt, and pepper.
4. In a large pan over medium high heat, sear the shrimps on both sides until just cooked, about 2 to 3 minutes. Remove the shrimps and set aside.
5. Reduce the heat to medium and in the same pan, melt the butter. Then, add the diced onion and sauté until it turns translucent. Add the garlic and cook until fragrant.
6. Add the heavy cream, OMSOM spicy bulgogi sauce, and salt. Stir well to combine.
🌟 Pro tip: Don't have the heat too high! High heat tends to break cream sauces, causing the cream sauce to look oily and separated.
7. Add the shrimps back into the pan, along with the udon noodles. Mix and toss until evenly coated.
🌟 Pro tip: If your udon noodles are cold or sticking together because you were waiting on the sauce, just rinse the noodles with some warm water and drain well before adding to the sauce.
8. Serve the creamy shrimp udon. If you want, garnish with some thinly sliced green onions or chives and some togarashi.
- Don't overcook the udon noodles! Overcooking the udon noodles will give you mushy udon. Depending on the brand, the udon noodles can vary in cook time. So check your package for best cooking time and instructions.
- Rinse the udon in cold water to enhance its beautiful, chewy mouthfeel.
- Make the cream sauce over medium heat. Cream sauces have higher chances of breaking when cooked over high heat. So keep the heat at medium or lower.
This creamy shrimp udon is best enjoyed right after making because of the cream sauce. But if you have leftovers, let it cool completely before transferring to an airtight container. It will be good in the fridge for up to 3 days.
Although you can reheat the shrimp udon in the microwave, in a microwavable container, we recommend reheating on the stovetop. It's more likely that the cream sauce will curdle when reheating in the microwave.
To reheat on the stovetop, heat a pan (preferably nonstick) over medium heat. Add the leftover creamy shrimp udon and mix until heated through. If the sauce looks really thick, you can add a little more cream to the udon while it's heating.
Depending on the brand, frozen udon noodles usually take about 3 minutes too cook. Refer to the package instruction for best cooking method and cook time.
If your udon noodles got stuck together while waiting on the sauce, simply rinse it under some warm water to loosen them up. Make sure to drain it well before adding to the sauce.
If your cream sauce breaks while you're making it, that means your heat was too high, causing the fat and milk to separate. Keep the heat around medium low to medium when making the cream sauce.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
Creamy Shrimp Udon (with OMSOM sauce)
For the creamy udon:
- 500 grams udon noodles frozen (usually 2 blocks)
- 1 tablespoon unsalted butter
- ¼ large yellow onion diced
- 1½ teaspoon garlic minced (about 1 large clove)
- ½ cup heavy cream
- 1 pack OMSOM spicy bulgogi sauce
- ¼ teaspoon Kosher salt or to taste
- Green onion or chives thinly sliced for garnish (optional)
- Shichimi togarashi (optional for garnish and for extra spice)
For the shrimps:
- 10 ounces jumbo shrimps peeled and deveined (about 10 to 12 shrimps; smaller shrimps are fine too)
- 1 teaspoon oil (any neutral oil will do)
- ¼ teaspoon Kosher salt (fine salt is fine too)
- Few cracks of black pepper
- Bring a pot of water to a boil and add the frozen udon noodles. Cook for three minutes, or according to the package instruction. Stir occasionally to help separate the noodles.
- Once the udon noodles are done, drain it and rinse with cold water. Set aside until needed.
- In a bowl, mix together the shrimps, oil, salt, and pepper.
- In a large pan over medium high heat, sear the shrimps on both sides until just cooked, about 2 to 3 minutes. Remove the shrimps and set aside.
- Reduce the heat to medium and in the same pan, melt the butter. Then, add the diced onion and sauté until it turns translucent. Add the garlic and cook until fragrant.
- Add the heavy cream, OMSOM spicy bulgogi sauce, and salt. Stir well to combine.
- Add the shrimps back into the pan, along with the udon noodles. Mix and toss until evenly coated.*If your udon noodles are sticking or is a little chilled, rinse it with some warm water and drain well before adding to the sauce.*
- Serve the creamy shrimp udon and if you want, garnish with some thinly sliced green onions or chives and some toragashi.
- This post is sponsored by OMSOM. However, all the opinions stated are our own and what we truly think. Here, on Two Plaid Aprons, we only suggest products and brands that we truly love and believe you will love as well.
- Udon - Different brands of udon have different cook time, but generally, it takes about 3 minutes to cook. So please refer to your package instruction for best cooking method and suggested cook time!
- Rinsing udon - Rinsing the udon with cold water after cooking helps to stop the cooking and retain that slightly chewy texture. If your udon noodles are cold or are stuck together while eating on the sauce, simply rinse it with some warm water.