Asian Seafood Udon

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.

No ratings yet

Print Pin Save

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: Pasta, Seafood

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 485kcal

Equipment

Ingredients

Main Ingredients:

400 g udon noodles
150 g shrimp peeled and deveined
150 g squid cleaned and sliced
120 g 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

Mix all stir fry sauce ingredients in a bowl and set aside.
Boil udon noodles according to package instructions, drain and set aside.
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.
In the same pan, stir fry onions, garlic, carrot, and chili for 2-3 minutes until fragrant.
Add cooked noodles and sauce to the pan, tossing well to combine.
Return seafood to the pan and toss everything together for 1 minute.
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

Nutrition