This creamy shrimp udon is quick and simple to make, incredibly flavorful, and ready in about 10 minutes when using OMSOM spicy bulgogi sauce. Finish with thinly sliced green onions and a sprinkle of togarashi for a rich, spicy bowl of udon that’s sure to impress.
This post is sponsored by OMSOM. All opinions are our own, and we only recommend products we genuinely enjoy and trust.
We love a creamy udon, and when readers asked for a recipe featuring OMSOM’s Korean spicy bulgogi sauce, a creamy shrimp udon was the natural choice. The sauce brings intense, savory heat so you don’t need to add much else—just a bit of salt to taste. OMSOM starter kits also cut prep time and make weeknight cooking easier.
If you enjoy noodle and quick shrimp dishes, try our shrimp lo mein, shrimp fried rice, or air-fryer foil-baked salmon with gochujang—each is ready in 30 minutes or less.
Ingredients
See the recipe card below for exact quantities.
- OMSOM spicy bulgogi sauce — the flavor base of the dish. It adds depth and heat so you won’t need many other seasonings.
- Udon noodles — frozen udon works best for texture and convenience; they thaw and cook quickly.
- Shrimp — any size works; we used jumbo. Peel and devein before cooking.
- Heavy cream — creates a rich, silky sauce.
- Onion and garlic — onion adds texture and sweetness; garlic adds savory aroma.
- Butter — for richness in the sauce.
- Oil — a neutral oil for searing shrimp; it yields a better sear than butter alone.
- Salt and pepper — season the shrimp and sauce to taste.
- Green onion or chives (optional) — thinly sliced for garnish and color.
- Togarashi (optional) — a Japanese spice blend that adds heat and visual contrast. You can substitute shichimi togarashi or a pinch of gochugaru.
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 for about 3 minutes or according to package instructions, stirring occasionally to separate the strands.
Note: the water should be at a full boil before adding noodles.
2. Drain the noodles and rinse with cold water to stop the cooking. Set aside.
3. In a bowl, toss the shrimp with oil, salt, and pepper.
4. Heat a large pan over medium-high. Sear the shrimp until just cooked, about 2–3 minutes total, flipping once. Remove and set aside.
5. Lower heat to medium. In the same pan, melt butter, then add diced onion and sauté until translucent. Add garlic and cook until fragrant, about 30 seconds.
6. Pour in the heavy cream and OMSOM spicy bulgogi sauce, add a pinch of salt, and stir to combine. Keep the heat at medium to avoid breaking the sauce.
Pro tip: High heat can cause cream sauces to separate. Keep the temperature moderate.
7. Return the shrimp to the pan and add the udon noodles. Toss gently until everything is evenly coated and heated through.
Pro tip: If the noodles are cold or stuck together, rinse briefly in 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
- Avoid overcooking udon: follow the package timing to keep a pleasant chew; overcooked udon becomes mushy.
- Rinse in cold water: cooling the noodles stops the cooking and preserves the texture.
- Cook the sauce on medium heat: lower heat reduces the chance the cream will separate.
Storage
This dish is best enjoyed immediately while the sauce is at its creamiest. Leftovers will keep in an airtight container in the refrigerator for up to 3 days; allow it to cool completely before storing.
Reheating
Reheat on the stovetop for best results. Use a nonstick pan over medium heat and stir until heated through. If the sauce has thickened, stir in a little extra cream or a splash of milk to loosen it. Microwaving can increase the chance the cream will curdle.
FAQ
Frozen udon generally cooks in about 3 minutes, but check your package for exact cooking instructions as times vary by brand.
Rinse them under warm water to separate and loosen the noodles, then drain well before adding to the sauce.
If the sauce separates, it’s usually from cooking at too high a temperature. Keep the heat at medium or lower to maintain a smooth cream sauce.
If you make this recipe, we’d love to see it—tag us on Instagram with #twoplaidaprons or mention @two_plaid_aprons in your stories. We enjoy seeing your recreations! 🥰
📖 Recipe
Creamy Shrimp Udon (with OMSOM sauce)
Ingredients
- 500 grams frozen udon noodles (about 2 blocks)
- 1 tbsp unsalted butter
- 1/4 large yellow onion, diced
- 1½ tsp garlic, minced (about 1 large clove)
- 1/2 cup heavy cream
- 1 pack OMSOM spicy bulgogi sauce
- 1/4 tsp kosher salt, or to taste
- Green onion or chives, thinly sliced for garnish (optional)
- Shichimi togarashi or togarashi (optional, for garnish)
For the shrimp
- 10 oz jumbo shrimp, peeled and deveined (about 10–12 shrimp)
- 1 tsp neutral oil
- 1/4 tsp kosher salt
- Freshly cracked black pepper
Instructions
- Bring a pot of water to a rolling boil. Add frozen udon and cook about 3 minutes or per package instructions. Stir to separate the noodles.
- Drain and rinse udon with cold water. Set aside.
- Toss shrimp with oil, salt, and pepper in a bowl.
- Heat a large pan over medium-high and sear shrimp 2–3 minutes until just cooked. Remove and set aside.
- Lower heat to medium. In the same pan, melt butter, add diced onion and sauté until translucent. Add garlic and cook until fragrant.
- Add heavy cream, OMSOM spicy bulgogi sauce, and a pinch of salt. Stir to combine and keep the heat moderate.
- Return shrimp to the pan and add udon. Toss until everything is evenly coated and warmed through. If noodles are chilled or stuck together, rinse briefly in warm water and drain before adding.
- Serve immediately, garnished with sliced green onions or chives and a sprinkle of togarashi if desired.
Notes
- This post is sponsored by OMSOM; opinions are our own. We recommend products we genuinely enjoy.
- Udon cooking times vary by brand—check package instructions.
- Rinsing the noodles with cold water stops cooking and keeps them chewy; use warm water if you need to loosen chilled noodles before adding to the sauce.
Equipment recommended
- Saucepan
- Nonstick pan
- Mixing bowl
- Measuring spoons
Nutrition (per serving, approximate)
Calories: 825 | Carbohydrates: 85 g | Protein: 48 g | Fat: 35 g