Featured Comment:
“I made this and I loved it! I used zucchini cut in strips instead of eggplant.”
– @annchovy6 (from YouTube)
Do you like the spicy and seafood combo? Perhaps something very garlicky? If you do, this recipe is for you!
This may not be the “common” yaki udon variation, but I absolutely loved it. The secret? Shrimp-infused oil!
This literally made everything so good and rich.
What is Yaki Udon?
Yaki udon (焼きうどん) is a tasty Japanese stir-fry that mixes chewy udon noodles with a variety of meats and vegetables. Although it shares similarities with yakisoba, yaki udon often uses more Japanesey seasonings instead of Worcestershire sauce, which is the dominant flavor in a standard sauce yakisoba.
As you travel through Japan, you’ll find that this dish comes in many regional variations which utilize different local ingredients and flavor profiles.
How I Developed This Recipe
Have you ever wanted to try a spicy version of yaki-udon? I know I have! After making chicken and lemon versions, I was eager to create something with a kick that really showcased seafood flavors.
I had this crazy idea to get as much flavor out of shrimp as possible – by extracting the flavor from the shells and infusing the oil . Then, I added plenty of vegetables and a generous amount of that liquid gold. What did I end up with? It was the most incredible seafood yaki-udon I’ve ever tasted, if I do say so myself!
Just picture the delicious aroma filling your kitchen! If you love spicy stir-fries, seafood, and delicious udon noodles, this recipe is perfect for you!
Key Ingredients & Substitution Ideas
- Udon Noodles: Pick your favorite type—dried, refrigerated, frozen, or homemade. Make sure to pre-boil for a little less than the packaging states to prevent them getting too mushy when fried.
- Shrimp: Go for decent-sized varieties like whiteleg or black tiger. Best use fresh ones!
- Vegetables: I used a colorful mix of eggplants, bell peppers, onions, and leeks. Feel free to get creative with your local, seasonal produce! You can use any stir-fry-friendly vegetables in this recipe.
- Aromatics: Give the dish a boost with some fragrant garlic, ginger, and spicy dried red chili. Feel free to adjust the quantities to suit your taste preferences.
- Seasonings: Mix together curry powder, sake, chili bean paste, Chinese-style chicken bouillon powder, Asian chili oil, and oyster sauce to create a complex flavor profile. The curry powder is not for a curry flavor, but to add depth with its spice blend. I use Japanese-style curry powder, but any variety will do since we only use a small amount.
- Toppings: Top your dish off with a little freshly ground black pepper, toasted sesame seeds, and aonori powder (dried green seaweed flakes). If you can’t find aonori, use finely chopped green onions instead.
Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!
Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make Spicy Seafood Yaki Udon at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Tip: If you are using dry udon, cook them before you start the recipe. Boil for a few minutes less than the packaging states, then wash off the excess starch and let them dry in a colander. Add a drizzle of oil to prevent sticking.
Start by peeling the shrimp and separating the bodies from the shells. Set the shells aside for later use.
Devein the shrimp bodies by making a shallow cut along the back and removing the dark vein.
In a bowl, sprinkle the shrimp bodies with cornstarch and salt, then gently massage to coat evenly.
Let sit for 1-2 minutes.
Heat oil in a wok or large frying pan over the lowest heat setting. Add the shrimp shells you reserved and let them slowly release their flavor into the oil. This process extracts the most flavor from the shells, which makes the dish taste even better.
While the flavor is gently extracting, move on to the next step.
I first tried stir-frying the shrimp with the shells on because I wanted to extract the intense flavor from the shells. However, I thought it would be a hassle to peel the shells while eating the udon, so I came up with this method instead.
You usually add other ingredients to make more serious shrimp oil, but this recipe uses a simplified process.
Yet, the flavor adds so much depth to the dish, so I really encourage you to try it and make the most of the shells.
Rinse the shrimp under cold water and pat them dry with paper towels.
It might seem like a lot of work, but this step is really important for cleaning and getting the best flavor from the shrimp.
Thinly slice the onion, cube the eggplant, julienne the bell pepper, and finely chop the garlic and ginger.
Combine all sauce ingredients in a small bowl at this point too.
Remove the shells and heat the shrimp-infused oil over medium-high to high heat. Add red chili, garlic, ginger, and onion, stir-frying until the onion softens slightly.
Add the rest of the vegetables and shrimp, and keep stir-frying until the shrimp are almost cooked through.
Then, pour the prepared sauce over the mixture and combine everything well.
Next, add the boiled and drained udon noodles to the pan and stir to coat them evenly with the sauce and other ingredients.
Top with your choice of toppings and serve right away. This dish is at its best when the noodles are hot and have that perfect texture.
I hope you enjoy this Spicy Seafood Stir Fry Udon recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Udon Recipes
Hungry for more? Explore my udon recipe collection to find your next favorite dishes!
Spicy Seafood Yaki Udon
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!
Tried it and really like it
Thank you!