Seafood Yaki Udon
Thick udon noodles are stir-fried with shrimp, squid and crisp vegetables in an oyster sauce glaze.
- Prep
- 15 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Frozen cooked udon Weigh the frozen cooked noodles before thawing or blanching. For three or four servings, stir-fry in two batches to avoid crowding the pan.
- 400 g
- Raw shrimp Peeled and deveined.
- 160 g
- Squid mantle Cleaned with the viscera and skin removed.
- 120 g
- Green cabbage
- 100 g
- Onion
- 80 g
- Carrot
- 50 g
- Neutral cooking oil
- 1 T
Seasonings
- Minced garlic
- 2/3 T
- Oyster sauce
- 1 T
- Naturally brewed soy sauce
- 1 T
- Sugar
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the vegetables
Thinly slice the cabbage 100 g, onion 80 g and carrot 50 g.
-
Mix the sauce
Stir the oyster sauce 1 T, soy sauce 1 T and sugar 1/3 T together in a clean bowl.
-
Prepare the seafood
Slice the squid 120 g into rings and pat it and the shrimp 160 g dry with paper towels.
-
Loosen and drain the udon
Blanch the frozen udon 400 g in boiling water according to the package directions. As soon as the strands loosen, lift them into a colander and drain well.
-
Stir-fry the seafood and vegetables
Heat the oil 1 T in a wide pan over medium-high heat and stir-fry the garlic 2/3 T and seafood. Once the shrimp start changing color, add the vegetables and fry for another 2–3 minutes. Hold the seafood at an internal temperature of 85°C or above for at least 1 minute, and check that the shrimp are firm and opaque.
-
Coat the noodles with sauce
Add the udon and the mixed sauce to the pan. Lift and toss the noodles over medium-high heat for about 1 minute, until glossy with little sauce left in the bottom of the pan. Serve immediately.
