Creamy Shrimp Udon with OMSOM Sauce Recipe

This creamy shrimp udon is incredibly easy, full of flavor, and can be ready in about 10 minutes when you use OMSOM spicy bulgogi sauce. Finished with thinly sliced green onions and a sprinkle of togarashi, this rich udon is one of the most satisfying noodle dishes you can make.

This post is sponsored by OMSOM. All opinions are our own, and we only recommend products we genuinely enjoy using.

We love creamy udon, and when readers asked for a recipe featuring OMSOM’s Korean spicy bulgogi sauce, a creamy shrimp udon felt like the perfect match. OMSOM sauces are intensely flavorful, which means you can rely on them for seasoning and save time on prep. Their kits simplify the process and make busy weeknight meals easier.

If you enjoy quick noodle dishes, try our other recipes like shrimp lo mein, shrimp fried rice, or a simple foil-baked salmon with gochujang. Each of these can be made in 30 minutes or less.

Ingredients

Please see the recipe card below for exact ingredient quantities.

• OMSOM spicy bulgogi sauce – the main flavor component of the dish.
• Udon noodles – frozen udon works best for texture and convenience.
• Shrimp – any size will work; we used jumbo shrimp. Peel and devein before cooking.
• Heavy cream – for the silky cream sauce.
• Onion and garlic – add flavor and a bit of texture.
• Butter – enriches the sauce.
• Oil – a neutral oil for searing the shrimp so it browns nicely.
• Salt and pepper – for seasoning.
• Green onion or chives (optional) – thinly sliced for garnish and color.
• Togarashi (optional) – adds heat and color; shichimi togarashi or gochugaru can be used instead.

How to make this recipe with OMSOM sauce

1. Bring a pot of water to a rolling boil and add the frozen udon noodles. Cook about 3 minutes or follow the package instructions, stirring occasionally to separate the noodles.

Note: The water should be at a rolling boil before adding the udon; it doesn’t need to be actively boiling the whole time.

2. Drain the noodles and rinse with cold water to stop the cooking. Set aside.

3. Toss the shrimp with oil, salt, and pepper in a bowl.

4. Over medium-high heat, sear the shrimp in a large pan for 2–3 minutes, flipping once, until just cooked. Remove and set aside.

5. Lower the heat to medium. In the same pan, melt the butter, add diced onion and sauté until translucent. Add garlic and cook until fragrant.

6. Stir in the heavy cream, OMSOM spicy bulgogi sauce, and a pinch of salt. Combine gently until the sauce is smooth.

Pro tip: Keep the heat moderate—too high a temperature can cause cream sauces to separate and become oily.

7. Return the shrimp to the pan and add the udon noodles. Toss gently to coat everything evenly with the sauce.

Pro tip: If your udon has chilled or stuck together while waiting, rinse it briefly with warm water and drain well before adding to the sauce.

8. Serve immediately, garnished with thinly sliced green onions or chives and a sprinkle of togarashi if desired.

Recipe tips

• Don’t overcook the udon: Overcooked udon becomes mushy. Follow your package’s recommended cook time.
• Rinse the udon in cold water: This stops the cooking and keeps the noodles pleasantly chewy.
• Make the cream sauce over medium heat: Lower heat reduces the risk of the sauce breaking.

Storage

This dish is best enjoyed immediately, but leftovers can be stored once cooled completely in an airtight container for up to 3 days in the refrigerator.

Reheating

Reheat on the stovetop for best results. Warm a nonstick pan over medium heat, add the leftover udon and stir until heated through. If the sauce has thickened, add a splash of cream while reheating. Microwaving can increase the chance of the cream sauce curdling.

FAQ

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📖 Recipe