Savory Stir-Fried Udon with Abundant Seafood
Spicy and Sweet Japanese-Style Seafood Stir-Fried Udon
Hello everyone! Today, I’m introducing a mouthwatering ‘Seafood Stir-Fried Udon’ recipe, made with fresh baby octopus and plump shrimp. Also known as Yakisoba Udon, this dish gets its delicious Japanese-inspired flavor from a rich dashi (bonito flake) sauce and a sweet, savory teriyaki sauce. We’ve even used a combination of frozen and vacuum-packed udon noodles to offer a variety of textures! Although they looked slightly different in shape and color, they tasted absolutely fantastic when stir-fried together. Shall we whip up some delicious seafood stir-fried udon right away?
Main Ingredients
- Udon noodles, 2 servings (frozen or vacuum-packed)
- Baby octopus, 5 pieces
- Shrimp, 5 pieces
- Bok choy (large), 1 head
- Onion, 1/2
- Bean sprouts, generous amount
- Minced garlic, 1 Tbsp
- Green chili pepper, 1
- Dried chili pepper, 1 (optional)
- Teriyaki sauce, 2 Tbsp
- Cooking sake (Mirin), 1 Tbsp
- Salt, pinch
- Pepper, pinch
- Sesame oil, 1 tsp
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, let’s prepare the seafood. Rinse the baby octopus thoroughly, remove the innards, and cut them in half into bite-sized pieces. Peel the shrimp, leaving the very tip of the tail for presentation, and remove the digestive tract from their backs. If your bok choy is large, cut it in half. Thinly slice the onion.
Step 2
Heat a generous amount of cooking oil in a wok or large pan over high heat. Add the minced garlic and chopped green chili peppers, followed by the prepared baby octopus and shrimp. Stir-fry quickly. The seafood will start to turn pink as it cooks. Be careful not to overcook, as it can become tough!
Step 3
Once the seafood is partially cooked, add the sliced onion and dried chili peppers (if you prefer a spicier kick) to the pan and continue to stir-fry. Cook until the onions become slightly translucent.
Step 4
Now, let’s add the flavor! Pour in the bonito flake extract (or fish sauce), teriyaki sauce, and cooking sake (mirin). Season with salt and pepper to taste. Stir everything well to combine the sauce ingredients evenly.
Step 5
Stir-fry all the ingredients vigorously over high heat until the sauce coats everything beautifully. Achieving a vibrant color is key here.
Step 6
Bok choy and bean sprouts cook very quickly, so add them towards the end of the cooking process. Stir-fry just until they are slightly wilted to maintain their crispness; avoid overcooking.
Step 7
Just before turning off the heat, drizzle in a little sesame oil for added aroma and give everything a final gentle toss to combine. Your delicious seafood stir-fried udon is ready!
Step 8
Serve the finished seafood stir-fried udon onto plates. You can add a little extra teriyaki sauce on top if you like. This 2-serving portion is generous enough to satisfy three people. As you saw in the steps, stir-frying quickly over high heat is the secret to preserving the freshness of the seafood and the crispness of the vegetables. Since we used pre-cooked udon noodles, a speedy stir-fry ensures the noodles remain chewy and the seafood remains tender.
Step 9
Enjoy this Japanese-style seafood stir-fried udon with its chewy baby octopus, succulent shrimp, and crisp vegetables! The addition of green and Vietnamese chili peppers adds a delightful spicy kick that really awakens the palate. When cutting baby octopus, it’s best to slice them in half rather than into small pieces, as they tend to shrink significantly when cooked. This dish is a wonderful way to enjoy spring’s bounty! The combination of fresh baby octopus and shrimp is truly superb. It makes for a fantastic and impressive meal when you want something special or are craving a flavorful dish. On a chilly day, a bowl of spicy stir-fried udon will have you breaking a light sweat, making you forget all about the cold!
