Sizzling Asian Seafood Udon Recipe

I’m convinced that seafood stir-fries possess some kind of kitchen magic – they transform simple ingredients into something that tastes impossibly restaurant-fancy, yet somehow I can pull it off without breaking a sweat. This sizzling udon recipe falls squarely into that sweet spot where impressive meets achievable, where tender shrimp mingles with chewy noodles in a sauce that’ll make your neighbors wonder what you’re hiding over there.

Why You’ll Love this Sizzling Asian Seafood Udon

Envision this: tender seafood nestled in slurpery udon noodles, all tossed in a savory sauce that’ll make your taste buds do a little happy dance. That’s exactly what you get with this sizzling masterpiece.

I love how this dish hits all the right notes. The chewy udon? Perfect vehicle for that umami-packed sauce.

The trio of shrimp, squid, and scallops? Each brings its own texture party to your bowl.

Plus, it’s surprisingly forgiving. Even if you’re nervous about cooking seafood, this recipe keeps things simple and quick.

What Ingredients are in Sizzling Asian Seafood Udon?

Get ready to gather some seriously delicious ingredients for this show-stopping udon dish. I’m talking about the kind of seafood that makes your kitchen smell like a fancy Japanese restaurant, plus those thick, chewy noodles that never fail to satisfy.

The beauty of this recipe lies in its smart ingredient choices. Each component brings something special to the party, from the sweet ocean flavors to the aromatic vegetables that create the perfect backdrop for all that sizzling action.

Ingredients:

• 400g udon noodles
• 150g shrimp (peeled and deveined)
• 150g squid (cleaned and sliced)
• 120g scallops
• ½ onion, sliced
• 1 carrot, cut into matchsticks
• 4-5 garlic cloves, chopped
• 1 red chili, sliced
• 4-5 spring onions, cut into 1-inch pieces
• 2-3 tablespoons oil
• 2 teaspoons sesame seeds (for garnish)

For the stir fry sauce:

• Soy sauce
• Mushroom powder
• Mirin
• Togarashi

Ingredient Considerations

When it comes to the seafood trio, freshness is your best friend here. If you can swing it, hit up a good fish market rather than grabbing whatever’s been sitting in the grocery store case. Your taste buds will thank you later, trust me on this one.

Fresh udon noodles work beautifully, but don’t stress if you can only find the vacuum-packed or frozen varieties. They’ll do the job just fine, and honestly, most of us aren’t lucky enough to have a Japanese noodle shop around the corner anyway.

The sauce ingredients deserve a little attention too. Real mirin makes a difference over the corn syrup stuff they sometimes pass off as mirin. And if togarashi isn’t in your spice cabinet yet, well, it’s about time you changed that. This Japanese seven-spice blend adds just the right amount of heat and complexity.

For the vegetables, keep that carrot julienne thin and uniform. Nobody wants to bite into a chunk of raw carrot when they’re expecting tender seafood and silky noodles. Take the extra minute to get those matchsticks right.

How to Make this Sizzling Asian Seafood Udon

Making this sizzling seafood udon is like conducting a delicious orchestra, and timing is everything. The good news? Once you get into the rhythm, this dish practically cooks itself.

Start with the Foundation

First things first, let’s get that stir fry sauce mixed up in a small bowl. Combine your soy sauce, mushroom powder, mirin, and togarashi, then set it aside where you can grab it quickly. Trust me, you’ll want everything within arm’s reach once the stir-frying begins.

Next up, those 400g udon noodles need to take a hot bath. Bring a large pot of water to a rolling boil and cook the noodles according to the package directions. Fresh udon usually takes about 2-3 minutes, while the vacuum-packed stuff might need 4-5 minutes. Drain them well and give them a quick rinse with cool water to stop the cooking process.

The Seafood Dance****

Here’s where things get exciting, and also where most people mess up. Heat 2-3 tablespoons of oil in your largest wok or skillet over medium-high heat. We’re talking about the kind of heat that makes the oil shimmer but not smoke.

Add your 150g shrimp, 150g squid, and 120g scallops all at once. Yes, it seems like a lot, but your pan can handle it. The key here is to not poke, prod, or flip them constantly like some nervous cooking show contestant. Let them sear for about 2-3 minutes, then give them a quick toss and cook for another minute or two until just cooked through.

Remove all that gorgeous seafood from the pan and set it aside. This might feel wrong, like you’re abandoning your protein children, but they’ll be back soon enough.

Building the Flavor Base

In that same pan with all those lovely seafood drippings, toss in your ½ sliced onion and 4-5 chopped garlic cloves. Let them sizzle for about a minute until they start smelling amazing, then add those carrot matchsticks and sliced red chili.

This is where your kitchen starts smelling like a proper Asian restaurant. Stir-fry these vegetables for 2-3 minutes until the carrot just starts to soften but still has some bite to it.

The Grand Finale****

Now comes the moment where everything comes together. Add those drained udon noodles to the pan along with your prepared stir fry sauce. Using tongs or two large spoons, toss everything together like you’re mixing the world’s most delicious salad.

Return your seafood to the pan and add those 4-5 spring onions cut into 1-inch pieces. Give everything one final toss to heat the seafood through and coat every single noodle with that glossy sauce. This should only take about a minute, maybe two at most.

The whole stir-frying process moves fast, so don’t wander off to check your phone or start loading the dishwasher. This dish demands your full attention for about 10 minutes, and in return, it delivers something spectacular.

Serve immediately while everything is still sizzling hot, and don’t forget to sprinkle those 2 teaspoons sesame seeds on top. They add just the right amount of nutty crunch to balance all that tender seafood and chewy noodle goodness.

Sizzling Asian Seafood Udon Substitutions and Variations

Flexibility might just be this recipe’s greatest superpower, especially when you’re staring into your fridge at 6 PM wondering how to make dinner happen.

I swap seafood constantly. No scallops? Grab some mussels or crab. Out of squid? Firm fish like salmon works beautifully. Even frozen shrimp saves the day.

Noodle-wise, I’ll use ramen, rice noodles, or spaghetti when udon’s hiding somewhere in grocery store limbo.

Vegetable swaps happen naturally too. Bell peppers replace carrots, mushrooms add earthiness, snap peas bring crunch.

Can’t find togarashi? Chili flakes work perfectly fine.

The sauce adapts easily—add ginger, lime juice, or fish sauce.

What to Serve with Sizzling Asian Seafood Udon

Now that you’ve mastered the art of customizing this dish, let’s talk about what actually goes alongside this flavor-packed bowl of heaven.

I always reach for crispy gyoza or potstickers – they’re perfect for dunking in any leftover sauce.

A simple cucumber salad with rice vinegar cuts through all that richness beautifully.

Want something warm? Miso soup works like magic, especially when you’re feeling fancy.

Edamame makes an easy starter that won’t compete with your main event.

Here’s my secret: serve everything family-style so people can mix and match however they want.

Final Thoughts

As you stand there admiring your steaming bowl of sizzling seafood udon, I hope you’re feeling pretty proud of yourself – because you should be.

This isn’t just dinner; it’s a masterpiece of textures and flavors that rivals your favorite takeout spot.

The beauty of this dish lies in its flexibility.

Too much garlic? That’s impossible.

Not enough heat? Add more togarashi next time.

I love how forgiving stir-fries can be.

Recipe Card

Introduction: This vibrant seafood udon stir fry brings together tender shrimp, squid, and scallops with chewy udon noodles in a savory Japanese-inspired sauce. Ready in just 20 minutes, it’s the perfect weeknight dinner that delivers restaurant-quality flavors right from your kitchen.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Serves: 4

Ingredients:

*Main Ingredients:*

• 400g udon noodles
• 150g shrimp, peeled and deveined
• 150g squid, cleaned and sliced
• 120g scallops
• ½ onion, sliced
• 1 carrot, cut into matchsticks
• 4-5 garlic cloves, chopped
• 1 red chili, sliced
• 4-5 spring onions, cut into 1-inch pieces
• 2-3 tbsp oil
• 2 tsp sesame seeds for garnish

Stir Fry Sauce:

• 3 tbsp soy sauce
• 1 tsp mushroom powder
• 2 tbsp mirin
• ½ tsp togarashi

Instructions:

1. Mix all stir fry sauce ingredients in a bowl and set aside.
2. Boil udon noodles according to package instructions, drain and set aside.
3. Heat oil in a large wok or pan over high heat. Stir fry all seafood for 2-3 minutes until just cooked. Remove and set aside.
4. In the same pan, stir fry onions, garlic, carrot, and chili for 2-3 minutes until fragrant.
5. Add cooked noodles and sauce to the pan, tossing well to combine.
6. Return seafood to the pan and toss everything together for 1 minute.
7. Garnish with spring onions and sesame seeds before serving.

Notes:

• Do not overcook seafood as it will become tough and rubbery
• Fresh udon noodles work best, but frozen varieties are acceptable
• Adjust togarashi amount based on your heat preference
• Vegetables should retain some crunch for best texture
• Make sure your pan is very hot before adding ingredients for proper stir-frying
• Sauce can be prepared up to 2 days in advance and stored in the refrigerator

Nutritional Information:

Frequently Asked Questions

Can I Make This Recipe Ahead of Time and Reheat It?

I don’t recommend making this ahead since seafood becomes rubbery when reheated and udon noodles get mushy. You’ll get better results cooking it fresh, though you can prep ingredients beforehand.

How Long Does Leftover Seafood Udon Stir Fry Stay Fresh?

I’d recommend eating leftover seafood udon stir fry within 2-3 days when stored properly in the refrigerator. The seafood’s the limiting factor here, so don’t keep it longer than that for safety.

What’s the Best Way to Store Cooked Udon Noodles?

I’ll store cooked udon noodles by draining them well, then placing them in an airtight container in your refrigerator. They’ll stay fresh for 3-4 days when properly stored and kept cold.

Can I Freeze This Seafood Udon Stir Fry for Later?

I wouldn’t recommend freezing this seafood udon stir fry. The seafood becomes rubbery and the noodles turn mushy when thawed. Instead, I’d suggest making fresh portions or storing leftovers refrigerated for two days maximum.

How Do I Prevent the Noodles From Sticking Together While Cooking?

I prevent udon noodles from sticking by cooking them in plenty of boiling salted water, stirring occasionally, and rinsing with cold water after draining to remove excess starch.