Do you want a quick, elegant meal that tastes like it came from a high-end restaurant but takes far less time? Try Shrimp Udon with Miso Brown Butter—a savory, comforting dish that’s easy enough for weeknights and impressive enough for guests.
Shrimp Udon with Miso Brown Butter
I’ve been on an udon kick lately after finding excellent fresh udon at a nearby market. These chewy, springy noodles require little prep, absorb sauces beautifully, and transform simple ingredients into something special. Swap proteins and vegetables depending on what you have on hand—this recipe is flexible and forgiving while delivering bold flavor thanks to the miso brown butter sauce.
This version pairs fresh udon with shrimp, oyster mushrooms, bell pepper, spinach, and a sauce made from miso, soy, a touch of sweet-savory Japanese barbecue, and browned butter for depth. It cooks up quickly—about 20 minutes total—so it’s perfect for busy evenings when you want a restaurant-quality meal without the fuss.
What are udon noodles?
Udon are thick Japanese wheat noodles with a pleasantly chewy texture and a mild flavor, which makes them ideal for absorbing sauces and pairing with a wide range of ingredients. You’ll find udon served hot in broths, cold with dipping sauces, stir-fried, or tossed with rich sauces like miso brown butter. Fresh udon generally needs no pre-boiling—just a short steam or toss in the pan—making it a great shortcut for quick noodle dishes.
You need more pasta in your life.
Recipe Shopping List
Here’s a quick checklist so you know if you need to run to the store. For exact amounts, see the ingredient list below in the recipe card.
- Fresh or raw uncooked shrimp
- Butter
- Sesame oil
- Oyster mushrooms
- Yellow onion
- Garlic
- Red bell pepper
- Miso paste
- Soy sauce
- Japanese-style barbecue sauce (optional)
- Sambal Oelek or Sriracha (for heat)
- Fresh udon noodles
- Baby spinach
- Sesame seeds
Try our Grilled Teriyaki Salmon next time!
How To Make This Recipe
Below is a simple overview of the cooking steps so you can see how straightforward this dish is. Full details and measurements are included in the recipe card further down.
- Melt — Brown the butter lightly in a large skillet or wok over medium-high heat, then add sesame oil and sauté the mushrooms, onion, garlic, and bell pepper until softened.
- Shrimp — Add raw shrimp and sauté for 4–5 minutes, until they turn opaque and just cooked through.
- Sauce — Stir in miso, soy sauce, Japanese-style barbecue sauce (if using), and sambal or sriracha. Let the mixture bubble briefly to meld flavors. Add a splash of water and the udon noodles, cover, and let steam for a couple of minutes.
- Spinach — Break up the noodles with tongs, toss everything together, then add the baby spinach and cook until wilted.
- Enjoy — Finish with a sprinkle of sesame seeds and serve hot.
Make our Potsticker Sauce too!
Recipe FAQ
It’s best to start with raw shrimp. Precooked shrimp can become tough and rubbery if reheated. Use raw, peeled shrimp and cook them just until opaque for the best texture.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or in a skillet with a splash of water or extra sauce to refresh the noodles. Add a dash of additional sauce or seasoning to revive flavors.
This recipe is very adaptable. Swap shrimp for chicken, thinly sliced steak, tofu, or another seafood. Use any vegetables you like—snap peas, zucchini, bok choy, or carrots work well. Adjust the heat by increasing or reducing sambal or sriracha.
How about Fried Pork Dumplings with this?
More Great Recipes
- Smoked Cream Cheese — a crowd-pleasing appetizer for parties and cookouts.
- Over the Top Chili — smoky, spicy, and a fan favorite year-round.
- Smoked Shotgun Shells — stuffed manicotti wrapped in bacon for a bold smoky appetizer.
- Homemade Hamburger Helper — an easy, tastier alternative to the boxed version using pantry staples.
- Homemade Coleslaw — a classic side that pairs well with barbecue and grilled dishes.
Pin For Later
Shrimp Udon with Miso Brown Butter
This shrimp udon combines fresh noodles and vegetables with a savory miso brown butter sauce for a quick, satisfying meal.
10 minutes
10 minutes
20 minutes
Ingredients
- 2 pounds fresh uncooked shrimp
- 2 tablespoons butter
- 1 tablespoon sesame oil
- 1 cup sliced oyster mushrooms
- 1 small yellow onion, sliced
- 1 teaspoon garlic (minced)
- 1 cup sliced red bell pepper
- 1 tablespoon miso paste
- 2 tablespoons soy sauce
- 3 tablespoons Japanese-style barbecue sauce (optional)
- 2 tablespoons sambal oelek or 1–2 teaspoons sriracha
- 1 pound fresh udon noodles
- 1/4 cup water
- 5 ounces fresh baby spinach
- 2 tablespoons sesame seeds
Instructions
- In a large sauté pan over medium heat, melt the butter. Add sesame oil, mushrooms, onion, garlic, and bell pepper. Cook until the mushrooms are lightly browned and the vegetables are softened.
- Add the shrimp and cook for 4–5 minutes, until opaque and just cooked through.
- Stir in the miso, soy sauce, barbecue sauce (if using), and sambal. Let the sauce simmer for a minute to meld flavors.
- Add the udon noodles and the water, then cover and let steam for 1–2 minutes. Use tongs to separate the noodles and mix them into the sauce.
- Toss in the baby spinach and cook until wilted. Remove from heat, garnish with sesame seeds, and serve immediately.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving (estimate):
Calories: 278
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 201mg
Sodium: 1502mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 5g
Protein: 25g
Nutrition data provided here is only an estimate.