Beef and Shrimp Stir-Fry with Udon Noodles | CookOS

Beef and Shrimp Stir

Name: Beef and Shrimp Stir-Fry with Udon Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 (8.8 oz) packs frozen udon noodles; 2 tbsp cooking oil; 4 cloves garlic, minced; 1/2 lb beef, thinly sliced; 2 tbsp oyster sauce; 2 tbsp soy sauce; 1.5 tbsp dark soy sauce; 1 tbsp sugar; ground black pepper, to taste; 1 tsp MSG; 1/2 lb shrimp, peeled and deveined; 2 stalks celery, sliced; 1 medium onion, sliced; 3 green onions, chopped

This beef and shrimp stir-fry combines tender beef, succulent shrimp, and chewy udon noodles with crisp vegetables in a savory soy-oyster sauce base—ready in under 20 minutes.

🌍Asian 🏷️Udon 🏷️Stir-fry 🏷️Beef 🏷️Shrimp 🏷️Noodles Japanese

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

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Ingredients

2 (8.8 oz) packs frozen udon noodles
2 tbsp cooking oil
4 cloves garlic, minced
1/2 lb beef, thinly sliced
2 tbsp oyster sauce
2 tbsp soy sauce
1.5 tbsp dark soy sauce
1 tbsp sugar
ground black pepper, to taste
1 tsp MSGoptional
1/2 lb shrimp, peeled and deveined
2 stalks celery, sliced
1 medium onion, sliced
3 green onions, chopped

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Instructions

1
Bring a pot of water to a boil. Add the frozen udon noodles and cook for 1-2 minutes, or until they separate and soften. Drain and set aside.
2
Heat cooking oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant.
3
Add the thinly sliced beef to the wok.
4
Season the beef with oyster sauce, soy sauce, dark soy sauce, sugar, ground black pepper, and MSG. Stir-fry until the beef is mostly cooked through.
5
Add the shrimp and continue to stir-fry until they turn pink and are fully cooked.
6
Add the sliced celery and onion. Stir-fry for about a minute until they are slightly tender but still crisp.
7
Add the cooked udon noodles to the wok. Toss everything together to combine with the sauce.
8
For a darker color, add a bit more dark soy sauce and toss to coat the noodles evenly.
9
Add the chopped green onions and give the stir-fry a final toss.
10
Serve immediately.

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Tips & Notes

Pro tips

Slice beef against the grain into thin strips for maximum tenderness; partially freeze beef for 30 minutes before slicing for cleaner cuts.
Cook udon noodles separately, drain, and set aside to prevent them from absorbing all the sauce and becoming gummy.
Add shrimp only in the final 2–3 minutes to avoid overcooking; they finish cooking quickly from residual heat.
Mince garlic fresh rather than using pre-minced; it releases more aromatic oils and delivers sharper, brighter flavor.

Substitutions

Oyster sauce → hoisin sauce or soy sauce (adds sweetness or saltiness; adjust to taste)
Dark soy sauce → regular soy sauce (reduces color depth and slight sweetness; use same amount)
Udon noodles → ramen or wheat noodles (texture will differ slightly but cooking method remains the same)
MSG → additional oyster sauce or a splash of sesame oil (optional boost of umami or nuttiness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or soy sauce to restore sauce consistency.