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4.0 from 3 votes

Spicy Seafood Yaki Udon

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Course: Main Course , Lunch , Dinner
Cuisine: Fusion , Japanese

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

    Cup of Yum
  1. 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.
  2. Remove the shells of 250 g shrimp and save them for later.
  3. 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.
  4. 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.
  5. Wash the shrimp thoroughly with cold water, then pat dry with kitchen paper.
  6. 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.
  7. 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.
  8. 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.
  9. Add the shrimp and the rest of the vegetables. Continue to stir-fry until the shrimp are almost cooked through.
  10. Pour the sauce around the pan and mix well.
  11. Add the pre-boiled udon noodles and stir fry until warmed through and coated with the sauce.
  12. Divide between serving plates and sprinkle with ground black pepper, dried green laver powder (aonori) and sesame seeds. Enjoy!