Chewy Baby Octopus Stir-Fried Udon Noodles
Easy and Delicious Stir-Fried Udon with Frozen Seafood, Perfect Pairing of Sanuki Udon and Savory Oyster Sauce
Is the unpredictable weather affecting the availability of fresh baby octopus in your area? Don’t worry! Even with good quality frozen baby octopus, you can achieve a wonderfully chewy and satisfying texture that rivals fresh seafood. Get ready to impress everyone with this flavorful seafood stir-fried udon that’s brimming with oceanic goodness. It’s a simple recipe that delivers a fantastic meal!
Main Ingredients
- Frozen baby octopus or mixed seafood 400g
- Udon noodles 4 servings
- Cabbage 100g (about 1 cup)
- Onion 1/2 medium
- Green onion 1 stalk
- Carrot a small amount (for color)
- Bean sprouts 300g (1 bag)
- Minced garlic 2 Tbsp
- Vegetable oil 3 Tbsp
Stir-Fry Sauce (Tablespoon Measurement)
- Soy sauce 3.5 Tbsp
- Oyster sauce 3 Tbsp
- Mirin or cooking sake 2 Tbsp
- Rice wine 2 Tbsp
- Oligosaccharide 2 Tbsp
- Granulated sugar 1 Tbsp
- Sesame oil 1.5 Tbsp
- Black pepper to taste (a pinch)
- Soy sauce 3.5 Tbsp
- Oyster sauce 3 Tbsp
- Mirin or cooking sake 2 Tbsp
- Rice wine 2 Tbsp
- Oligosaccharide 2 Tbsp
- Granulated sugar 1 Tbsp
- Sesame oil 1.5 Tbsp
- Black pepper to taste (a pinch)
Cooking Instructions
Step 1
First, prepare the frozen seafood. Place the seafood in a bowl and add about half a tablespoon of coarse salt. Pour in just enough water to cover the seafood. Gently stir with your hands or a utensil; impurities will float to the surface. Carefully discard the floating impurities, then quickly rinse the seafood under cold running water a couple of times to clean it thoroughly.
Step 2
It’s crucial to drain the washed seafood completely by placing it in a sieve. If there’s too much moisture left on the seafood, your stir-fried udon can become watery and lose its concentrated flavor. If you have a large quantity of seafood or find yourself short on time for stir-frying, you can pour boiling water over the seafood briefly to parboil it; this helps to reduce excess moisture.
Step 3
Feel free to use any vegetables you have on hand! Just aim to match the total quantity of vegetables to what’s suggested in the recipe to ensure the seasoning is just right. Personally, I highly recommend including bean sprouts, which act as a fantastic ‘cheat code’ for enhancing the flavor and texture of stir-fried noodles.
Step 4
Since the vegetables will be stir-fried quickly over high heat, slice them into manageable, not-too-thick strips. Finely chop one stalk of green onion and set it aside in your wok or large skillet; this will be used for making aromatic green onion oil.
Step 5
If you plan to use chopped scallions or chives as a topping for your finished stir-fried udon, chop them now and set them aside. They add a lovely color and fresh aroma.
Step 6
Once all your ingredients are prepped, it’s time to make the stir-fry sauce. In a small bowl, combine the soy sauce, oyster sauce, mirin (or cooking sake), rice wine, oligosaccharide, sugar, sesame oil, and black pepper. Mix well until thoroughly combined.
Step 7
For the frozen udon noodles, there’s no need to thaw them beforehand. The key is to briefly blanch them just enough to separate the noodles and make them pliable.
Step 8
While you’re preparing to stir-fry, bring a pot of water to a boil for cooking the udon. Once the water is at a rolling boil, add the frozen udon noodles and cook for about 1 minute, just until they start to loosen. Immediately drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Drain thoroughly.
Step 9
Be careful not to overcook the udon noodles; they should be just starting to loosen. Rinsing them in cold water after a brief boil is essential for maintaining their wonderfully chewy texture. Remember this tip!
Step 10
Now, let’s start stir-frying! Add the minced garlic and vegetable oil to the wok with the chopped green onion. Turn the heat to medium-low and cook, stirring gently, until the garlic and green onion become fragrant and lightly golden. Be careful not to burn them; slow and steady is best here.
Step 11
Once the garlic and green onion are fragrant and turning golden, add your prepared vegetables (except for the bean sprouts). Turn the heat up to high and stir-fry quickly for about 1 minute. Keep the heat high to prevent the vegetables from becoming soggy and to maintain their crispness.
Step 12
When the vegetables are slightly tender-crisp, add the cleaned seafood and half of the prepared sauce. Continue to cook over high heat, stirring frequently, for about 3 minutes. Keep the seafood moving to prevent it from sticking together.
Step 13
Once the seafood is about 80% cooked and still delightfully chewy, add the blanched udon noodles, fresh bean sprouts, and the remaining sauce. Stir-fry for another minute over high heat, ensuring everything is well coated. Taste and add a little more soy sauce if needed for saltiness.
Step 14
Remarkably, this delicious stir-fried udon is ready in about 5 minutes! 🙂 Follow the steps as outlined, but remember to adjust the cooking time slightly based on the size and type of seafood you are using.
Step 15
Transfer the finished stir-fried udon to serving plates. For an extra touch, garnish with finely chopped scallions or chives, and a sprinkle of red chili flakes if you like a bit of heat. Alternatively, enjoy it just as it is – it’s delicious either way! 😀
Step 16
Give this chewy seafood stir-fried udon a try! Cooking it quickly over high heat ensures a fantastic texture. It’s a delightful dish that brings restaurant-quality flavor right into your home kitchen.
