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
Frozen udon typically cooks in about 3 minutes, but times vary by brand. Check the package for best results.
Rinse the noodles with warm water to loosen them, then drain well before adding to the sauce.
A broken cream sauce is usually caused by overheating. Keep the heat at medium-low to medium to prevent separation of fat and milk solids.
If you make this recipe, tag us on Instagram with #twoplaidaprons or mention @two_plaid_aprons in your stories—we love seeing your creations! 🥰
📖 Recipe
Creamy Shrimp Udon (with OMSOM sauce)
Ingredients
For the creamy udon:
- 500 grams frozen udon noodles (about 2 blocks)
- 1 tablespoon unsalted butter
- 1/4 large yellow onion, diced
- 1 1/2 teaspoons garlic, minced (about 1 large clove)
- 1/2 cup heavy cream
- 1 pack OMSOM spicy bulgogi sauce
- 1/4 teaspoon kosher salt, or to taste
- Green onion or chives, thinly sliced for garnish (optional)
- Shichimi togarashi or togarashi (optional)
For the shrimp:
- 10 ounces jumbo shrimp, peeled and deveined (about 10–12 shrimp)
- 1 teaspoon neutral oil
- 1/4 teaspoon kosher salt
- Cracked black pepper, to taste
Instructions
- Bring a pot of water to a boil and cook the frozen udon for about 3 minutes or according to package instructions. Stir occasionally to separate the noodles.
- Drain and rinse the udon with cold water. Set aside.
- Toss shrimp with oil, salt, and pepper.
- Sear the shrimp in a large pan over medium-high heat for 2–3 minutes, turning once, until just cooked. Remove and set aside.
- Reduce heat to medium. In the same pan, melt butter, sauté onion until translucent, then add garlic and cook until fragrant.
- Stir in heavy cream, OMSOM spicy bulgogi sauce, and a pinch of salt until combined.
- Add shrimp and udon to the pan and toss gently until everything is coated in the sauce. If noodles have chilled or stuck together, rinse briefly with warm water and drain before adding.
- Serve immediately with sliced green onions or chives and a sprinkle of togarashi if desired.
Notes
- Different udon brands vary in cooking time—follow the package for best results.
- Rinsing cooked udon in cold water helps preserve a chewy texture.
- Keep the cream sauce at medium or lower heat to avoid breaking the sauce.
Recommended Equipment
- Saucepan
- Nonstick pan
- Mixing bowl
- Measuring spoons
Nutrition
Carbohydrates: 85 g |
Protein: 48 g |
Fat: 35 g
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