Myojo Udon Noodles Shrimp Flavor

Myojo’s shelf-stable udon line is already represented on the site with the Original and Beef versions, and this Shrimp Flavor rounds out the set. It’s packaged in the United States by Myojo USA and sold in that same pre-cooked vacuum-pouch format.

Produced in the United States.

What’s in the Package

Inside the foil pouch you’ll find a vacuum-sealed bag of pre-cooked shelf-stable udon noodles and a separate silver and pink seasoning paste packet.

How to Cook Myojo Udon Noodles Shrimp Flavor

For microwave cooking, put the noodles and the seasoning paste into a microwave-safe bowl, pour in 1 1/2 cups of water, and microwave uncovered for 3 minutes at 1000 watts. Stir well before eating.

On the stovetop, add the noodles to 1 1/4 cups of boiling water and cook for a minute and a half to two minutes, stirring, then add the seasoning just before turning off the heat.

How Does It Taste

The smell is what hits first, and it’s the same vinegar-forward preservative note you get from most shelf-stable udon packs. It’s prominent. Not my favorite opening.

The flavor is dominated by sour. There’s shrimp powder in the ingredients list and it’s in the name, but we couldn’t actually taste it over the acid from the preservatives. The seasoning packet is a brown paste, so the broth comes out more of a tinted liquid than a real broth, and the ratio of noodle to broth is heavy on the noodle side.

The noodles themselves are good. Thick, white, chewy in the way a fresh udon should be. I accidentally cooked them about 30 seconds longer than the package called for and they still held their texture. No spice at all. If I made this again, I’d try it as a stir-fry instead of a soup, cooked dry with the paste as a sauce base, since the broth isn’t really carrying the bowl.

How Does It Compare

The honest comparison is to the other two Myojo udons on the site. The Original Flavor is the cleanest of the three, with a simple dashi-style broth that lets the noodles speak. The Beef Flavor has more depth from the savory paste. This Shrimp version is the one that leans most on the preservative vinegar note and doesn’t deliver on the shrimp promise.

For a real Japanese udon experience, Itsuki Nabeyaki is a better pack overall. If you want the Myojo format specifically, the Original is still my pick.

How to Level Up Myojo Udon Noodles Shrimp Flavor

The first fix is more broth. Adding another half cup of dashi or just boiling water spreads the seasoning out and tames the sour note. A few fresh shrimp simmered in the broth while the noodles reheat is the obvious move, since the pack isn’t giving you real shrimp flavor on its own.

Alternately, skip the soup format entirely. Drain the noodles, add the paste as a base, and stir-fry with a little sesame oil, sliced cabbage, and bean sprouts for a yakisoba-style dry preparation. The thick udon strands hold up well to stir-fry heat, and pulling the noodles out of the broth sidesteps the preservative-vinegar issue completely. Green onions on top finish the bowl either way.

Final Verdict

Myojo Udon Noodles Shrimp Flavor is the weakest of the three Myojo udon packs I’ve tried. The shrimp flavor doesn’t come through, the vinegar preservative note dominates the smell and taste, and the broth is sparse. The noodles are good, which is why this pack still has a use case as a stir-fry base. As a straight-out-of-the-pouch soup, James and I wouldn’t grab this one again.

Related Instant Ramen

• Myojo Udon Noodles Original Flavor
• Myojo Udon Noodles Beef Flavor
• Itsuki Nabeyaki Stove Top Udon
• Maruchan Shrimp Flavor Ramen Noodle Soup
• Mama Tom Yum Shrimp Instant Noodles

Where to buy Myojo Udon Noodles Shrimp Flavor

• Amazon
• Weee!
• Yami

Have you tried these instant noodles? Rate it below!

How do I rate my ramen? Check out the Ramen Rating Guide.