Seafood Udon Stir Fry
Quick and Easy Seafood Udon recipe made with udon noodles, prawns, squid, scallops, vegetables, and spicy-sweet stir fry sauce. This recipe comes together in 15 minutes! Healthier and tastier than ordering from takeaways. Perfect for busy weeknight dinners.
Servings: 3
Calories: 755kcal
Ingredients
- 400 g Udon Noodles (14 oz) 2-3 serving udon noodles, see details in note
- 150 g Prawn/Shrimp ( About 5oz ), peeled and deveined large prawn or shrimp
- 150 g Squid ( About 5oz ), cleaned and cut into rings
- 120 g Scallop ( About 4oz ), ready shucked scallops
- ¼ tsp Salt
- ¼ tsp Black pepper
- 1 Carrot Cut matchsticks
- ½ Onion Cut thin slices
- 4-5 cloves Garlic Finely chopped
- 1 Red chilli pepper Cut thin slices
- 4-5 Spring onions Cut 1 inch pieces
- 2-3 tbsp Oil For stir frying
- 2 tsp Sesame seeds For garnish
Stir fry sauce
- 2 tbsp Oyster sauce
- 2 tbsp Soy sauce All-purpose soy sauce or Light soy sauce
- 2 tbsp Mirin See details in note
- ½ tsp Paprika Or chilli powder
- 1 tbsp Gochujang Korean chilli paste or hot chilli sauce
- 1 tbsp Sugar or honey
- 1 tsp Sesame oil
- 2 tsp Water
Instructions
- First, add all the stir fry sauce ingredients in a small bowl, mix it well and set it aside. Prepare the udon noodles by the packet instructions.
- Heat the wok/pan into high heat, drizzle 2 tbsp of oil and add the prawns. Stir fry for 1-2 minutes and follow with the chopped garlic.
- Next, add the squids and scallops , continue stir fry for 1-2 minutes or until cooked through. Remove the seafood from pan and set it aside.
- In the remaining pan, drizzle 1 tbsp of oil and stir fry the onions over medium-high heat. Follow with the carrots, chilli slices and cook for anther 1-2 minutes.
- Place the udon noodles, pour the stir fry sauce mixture in and also return the seafood back in the wok. Toss well and combine everything evenly.
- Once the noodles absorbed all the sauce, turn off the heat. Stir in spring onions and transfer to serving plate.
- Garnish with toasted sesame seeds.
Notes
- Udon noodles - Udon noodles are made of wheat and it has a round thick, chewy texture. Instead of udon noodles, you can use soba, ramen, or egg noodles.
- Tips to prepare udon noodles - I usually blanch or soak the ready udon noodles in the hot boiling water for 1-2 minutes to loosen up before I add in the stir fry. Then rinse with cold water and drain the water out. If you use dried udon, boil and cook by the packet instructions.
- Vegetables - You can customize the vegetables to your preference. Shredded cabbage, mushroom, baby corn, bok choy, pak choy, tenderstem broccoli, mangetout goes well too.
- Seafood - You can add any mix of seafood washed, cleaned, and deveined. If you rinse them with water, make sure to pat dry with a paper towel to absorb excess moisture, before you add in your stir fry.
- Gochujang - is a Korean fermented chilli paste, you can buy it in most supermarket Asian aisle, Asian grocery stores, or Amazon online. There is not exact same substitute for Gochujang but if you don't like the flavour, you can swap it with hot chilli sauce or chilli garlic sauce.
- Mirin - is a Japanese cooking rice wine, dry sherry wine and Chinese Shao Xing wine are the closest substitutes. If you wish to make it a non-alcohol version, add rice vinegar and a dash of sugar instead of mirin.
- Paprika - You can either use paprika, smoked paprika, or chilli powder according to your taste.
- How to make mild or kid-friendly seafood udon stir fry? You can simply skip the Ghchujang and paprika if you are making it for kids.
Nutrition
Calories: 755kcal | Carbohydrates: 113g | Protein: 42g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 3555mg | Potassium: 522mg | Fiber: 9g | Sugar: 22g | Vitamin A: 3844IU | Vitamin C: 33mg | Calcium: 98mg | Iron: 2mg
