Spicy Seafood Yaki Udon
User Reviews
4.0
3 reviews
Good
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Course
Main Course, Lunch, Dinner
Spicy Seafood Yaki Udon
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 ptns udon noodles cooked for 1-2 minutes less than the time stated on the packaging and drained
- 250 g Shrimp (shells on) or mixed seafood of choice
- 2 pinches salt for cleaning
- 1 tsp cornstarch for cleaning
- 2-3 tbsp cooking oil
- 1 garlic clove
- 1 tsp ginger root
- ½ yellow onions medium size
- 1 bell pepper or piman
- ½ Japanese leek white part
- 1 eggplant medium size
- 1 tsp dried red chili pepper thinly sliced
- ground black pepper topping, to taste
- dried green laver powder (aonori) for topping
- sesame seeds for topping
Spicy Sauce
- 1 tsp soy sauce
- 1 tbsp sake
- ½ tbsp chili bean sauce (tobanjan)
- ¼ tsp curry powder
- 1 tsp Chinese-style chicken bouillon powder (granules)
- ½ tbsp oyster sauce
- ½ tsp chili oil (rayu)
Instructions
- Cook 2 ptns udon noodles for 1-2 minutes less than the time stated on the packet, then wash and drain. If using store-bought pre-boiled udon, you can skip this step.
- Remove the shells of 250 g shrimp and save them for later.
- Devein the shrimp and place them in a bowl. Sprinkle with 2 pinches salt and 1 tsp cornstarch. Massage until evenly covered, then rest for a few minutes.
- Pour 2-3 tbsp cooking oil into a wok and heat on the lowest setting. Add the shrimp shells and leave to infuse the oil while you prepare the other ingredients.
- Wash the shrimp thoroughly with cold water, then pat dry with kitchen paper.
- Finely dice 1 garlic clove and 1 tsp ginger root. Thinly slice ½ yellow onions, 1 bell pepper and ½ Japanese leek, and cut 1 eggplant into cubes.
- Mix the sauce ingredients (1 tsp soy sauce, 1 tbsp sake, ½ tbsp chili bean sauce, ¼ tsp curry powder, 1 tsp Chinese-style chicken bouillon powder (granules), ½ tbsp oyster sauce, ½ tsp chili oil (rayu)) in a small bowl and set by the stove ready for later.
- Remove the shrimp shells from the wok and discard. Increase the heat to medium high and add 1 tsp dried red chili pepper along with the garlic, ginger and onion. Stir fry until the onion is softened slightly.
- Add the shrimp and the rest of the vegetables. Continue to stir-fry until the shrimp are almost cooked through.
- Pour the sauce around the pan and mix well.
- Add the pre-boiled udon noodles and stir fry until warmed through and coated with the sauce.
- Divide between serving plates and sprinkle with ground black pepper, dried green laver powder (aonori) and sesame seeds. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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