Crispy & Savory Seafood Yaki Udon
Crispy & Savory Seafood Yaki Udon
Homemade Delight: How to Make Delicious Seafood Yaki Udon
This delightful noodle dish features chewy udon noodles pan-fried to a delightful crisp, resembling a savory pancake. It’s then topped with tender, stir-fried seafood and vegetables in a rich, savory sauce. The combination of the perfectly textured noodles and the succulent seafood creates a wonderfully balanced and flavorful meal that’s both comforting and elegant.
Main Ingredients- Udon noodles (fresh) 150g
- 1/4 Onion (sliced)
- 1 Bok Choy (separate leaves and stem, chop stem)
- 1/4 Green Bell Pepper (seeds removed, sliced)
- 1/4 Red Bell Pepper (seeds removed, sliced)
- 1 Cabbage leaf (cut into bite-sized pieces)
- A small amount of Carrot (thinly julienned)
- 4 Shrimp (peeled, deveined)
- 1/4 Squid (cut into bite-sized pieces)
- 1 Small Octopus (cut into bite-sized pieces)
- 1 Whelk (cut into bite-sized pieces)
- 1/4 Small Octopus/Squid (cut into bite-sized pieces)
Seasoning- Vegetable oil 2 Tbsp
- Cooking sake (Mirin) 1 Tbsp
- Soy sauce 1 tsp
- Oyster sauce 1 Tbsp
- MSG (optional) 1 tsp
- Sugar 1 tsp
- Pepper to taste
- Sesame oil to finish
- Vegetable oil 2 Tbsp
- Cooking sake (Mirin) 1 Tbsp
- Soy sauce 1 tsp
- Oyster sauce 1 Tbsp
- MSG (optional) 1 tsp
- Sugar 1 tsp
- Pepper to taste
- Sesame oil to finish
Cooking Instructions
Step 1
First, boil the fresh udon noodles according to the package instructions. Once cooked, rinse them quickly under cold water to remove excess starch and drain well. Heat 1 Tbsp of vegetable oil in a pan over medium-low heat. Place the noodles in the pan and pan-fry them like a pancake, flipping to achieve a golden-brown, crispy texture on both sides. This step adds a wonderful texture and savory aroma to the noodles.
Step 2
In a separate pan, heat another 1 Tbsp of vegetable oil over medium-low heat. Add minced garlic and chopped green onions (or leeks) and sauté until fragrant. Cooking the aromatics properly will deepen the overall flavor of the dish.
Step 3
Add 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce to the fragrant aromatics and stir quickly. Then, add all the prepared seafood (shrimp, squid, octopus, whelk) and vegetables (onion, bok choy, bell peppers, cabbage, carrot). Stir-fry over high heat for about 1-2 minutes, ensuring the vegetables remain crisp and don’t become mushy.
Step 4
Once the seafood and vegetables are partially cooked, add about 1 ladleful of broth (or water). Stir in 1 Tbsp of cooking sake, 1 tsp of sugar, 1 tsp of MSG (if using), and a pinch of pepper. Mix well and let it simmer for about 1 minute, allowing the flavors to meld together.
Step 5
Prepare a cornstarch slurry by mixing 1 Tbsp of cornstarch with 1 Tbsp of water. Pour this slurry into the pan and stir quickly while cooking to thicken the sauce. The sauce should coat the noodles and seafood nicely. Turn off the heat and drizzle a little sesame oil over the dish for extra aroma.
Step 6
Arrange the crispy pan-fried udon noodles attractively in a serving bowl.
Step 7
Generously spoon the flavorful stir-fried seafood and vegetable mixture over the noodles to complete the dish.
Step 8
The contrast between the crispy noodles and the tender, savory seafood, combined with the fresh vegetables, creates an incredibly satisfying taste experience. The savory flavor of the noodles and the sweet and salty sauce are perfectly balanced, making this a truly special meal.
Step 9
Using fresh seafood and avoiding overcooking are key to maintaining its tender and delicate flavor. Preserving the distinct textures of each ingredient is what makes this Yaki Udon so appealing.
