Tender Seafood Stir-Fried Udon Noodles
A Delicious Stir-Fried Udon Recipe Utilizing Cabbage and Abundant Seafood
Discovering some squid I had stored in the freezer and some shrimp from the freezer, I decided to make a seafood stir-fried udon! This dish is a perfect harmony of generous seafood, crisp vegetables, and a flavorful sauce. It’s excellent as a satisfying meal or a special treat. Follow along and try it now!
Main Ingredients- Bacon, 2-3 strips (cut into bite-sized pieces)
- Shrimp, 1 handful (thawed and patted dry)
- Squid, 1/2 (cleaned and cut into bite-sized pieces)
- Clam meat, 1 handful (thawed and patted dry)
- Udon noodles, 2 servings
- Cabbage, 1/4 head (thickly shredded)
- Onion, 1/2 (thickly shredded)
- Bean sprouts, 1 handful
- Carrot, 1/4 (thickly shredded)
- Scallions or green onions, a small amount (chopped)
Stir-Fry Sauce- Oyster sauce, 2 Tbsp
- Soy sauce, 2 Tbsp
- Gochugaru (Korean chili flakes), 1/2 Tbsp (1 Tbsp for spicier)
- Oligodang (or sugar), 1 Tbsp
- Sesame oil, 1/2 Tbsp
- Mirin (cooking wine), 1 Tbsp
- Minced garlic, 1 Tbsp
- Worcestershire sauce, 1 Tbsp (optional, omit if unavailable)
- Water, 1/2 cup
- Cornstarch (or potato starch), 1 Tbsp (mixed with 2 Tbsp water)
- Black pepper, to taste (optional, omitted for a cleaner flavor)
- Katsuobushi (bonito flakes), for garnish (optional)
- Oyster sauce, 2 Tbsp
- Soy sauce, 2 Tbsp
- Gochugaru (Korean chili flakes), 1/2 Tbsp (1 Tbsp for spicier)
- Oligodang (or sugar), 1 Tbsp
- Sesame oil, 1/2 Tbsp
- Mirin (cooking wine), 1 Tbsp
- Minced garlic, 1 Tbsp
- Worcestershire sauce, 1 Tbsp (optional, omit if unavailable)
- Water, 1/2 cup
- Cornstarch (or potato starch), 1 Tbsp (mixed with 2 Tbsp water)
- Black pepper, to taste (optional, omitted for a cleaner flavor)
- Katsuobushi (bonito flakes), for garnish (optional)
Cooking Instructions
Step 1
First, prepare the main ingredients: the seafood. Cut the bacon into bite-sized pieces. Thaw and pat dry the shrimp and clam meat. Clean and cut the squid into manageable pieces. Having all your main ingredients prepped beforehand will make the cooking process much smoother.
Step 2
Next, prepare the vegetables for the stir-fried udon. Thickly shred the cabbage and onion. Shred the carrot into similar thickness. Wash and drain the bean sprouts. Finely chop the scallions or green onions. Adding a variety of vegetables will make the dish colorful and add delightful textures.
Step 3
Now, it’s time to make the stir-fry sauce, which is key to the dish’s flavor. In a bowl, combine 2 Tbsp oyster sauce, 2 Tbsp soy sauce, 1/2 Tbsp gochugaru (or 1 Tbsp for extra spice), 1 Tbsp oligodang (or sugar), 1/2 Tbsp sesame oil, 1 Tbsp mirin, 1 Tbsp minced garlic, and 1 Tbsp Worcestershire sauce (if using). Add 1/2 cup of water and mix well. Also, prepare the cornstarch slurry by mixing 1 Tbsp cornstarch with 2 Tbsp water for thickening later. Black pepper and katsuobushi are optional, based on your preference; I’ve omitted them for a cleaner taste.
Step 4
Boil water in a pot and briefly cook the udon noodles until they are just separated. Be careful not to overcook them, as they will continue to cook in the pan. Immediately rinse the blanched udon noodles under cold water to prevent them from sticking together and to maintain their chewy texture.
Step 5
Heat a generous amount of olive oil in a large skillet or wok over medium-high heat. Add the prepared vegetables (cabbage, onion, carrot) first and stir-fry until they start to soften and release some moisture.
Step 6
Once the vegetables are slightly tender, add all the prepared seafood (bacon, shrimp, squid, clam meat) to the pan. Continue to stir-fry, allowing the seafood to cook through and its flavors to meld with the vegetables.
Step 7
When the seafood and vegetables are well-stirred and cooked, it’s time to add the blanched udon noodles. Pour all the prepared stir-fry sauce over the noodles and ingredients. Gently toss everything together to ensure the noodles and other ingredients are evenly coated with the sauce.
Step 8
After the udon noodles have absorbed some of the sauce, gradually add the cornstarch slurry while stirring. This will help thicken the sauce to a glossy consistency. Add just enough to reach your desired thickness; too much can make the noodles gummy.
Step 9
Continue to cook for another minute or two, stirring gently, allowing the sauce to thicken and coat the udon noodles beautifully. This final simmering step ensures all the flavors come together perfectly.
Step 10
Your delicious seafood stir-fried udon is ready when the noodles have a nice brown hue and the sauce has thickened to a glossy coating. Serve immediately on a plate. For an extra touch of flavor and visual appeal, sprinkle some katsuobushi on top if desired. Enjoy your homemade stir-fried udon!
