Kitchen notes · a little help before you start
Shrimp Shiitake Noodles
Shiitake mushrooms and soy sauce give these noodles a deep, savory flavor that's lovely with sweet shrimp. Butter softens the edges, and green onion brings a fresh bite over the top. The sauce clings through the noodles, making a very inviting tangle to pick up with your fork.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Seafood
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Save pasta water early
Reserve the listed pasta water before draining the cooked noodles.
2. Brown mushrooms over medium heat
Coat the shiitakes in butter, then lower the heat and cook until they begin to brown.
3. Scrape up the browned bits
Stir while adding white wine so the browned bits on the skillet bottom join the sauce.
Get to know the ingredients
Prepared shrimp
Use peeled, deveined shrimp and set them aside after their first skillet cook.
Two soy sauces
Add both dark soy sauce and low-sodium soy sauce with sugar, flakes and reserved water.
Shiitake alternatives
You can substitute white or cremini mushrooms.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Shrimp Shiitake Noodles
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Green onion at the end
Toss in the noodles, return the shrimp, garnish with sliced green onions and serve warm.
A little more help as you go
Noodle choices
You can use udon, ramen, spaghetti, fettuccine or another pasta you like.
Soften the shallots
Cook shallots and garlic in the butter and sesame oil before adding mushrooms.
A few questions you might have
Can I use a different noodle?
Yes. You have several options, including udon, ramen, spaghetti and fettuccine.
Do I leave the shrimp in while cooking mushrooms?
Set them aside after their first cook and return them after the noodles are tossed in.
What can replace shiitakes?
Regular white mushrooms or cremini mushrooms are the listed alternatives.
When do I add pasta water?
Stir the reserved water in with both soy sauces, brown sugar and red pepper flakes.
What goes on top?
Finish the noodles and returned shrimp with the sliced green onions, then serve warm.
Any more cooking tips?
I used Italian Bucatini pasta in this dish which is basically a thick spaghetti-like pasta with a hole running through the center. You can use any type of pasta or noodle you like with this dish, such as udon noodles, ramen noodles, spaghetti, fettuccine, etc. Shiitake mushrooms can be replaced with regular white mushrooms or cremini mushrooms. These noodles will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
