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–+ servings

Spicy Seafood Yaki Udon

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2 servings

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 onion medium size
  • 1 bell pepper or piman
  • ½ Japanese leek (naganegi) white part
  • 1 eggplant medium size
  • 1 tsp dried red chili pepper thinly sliced
  • ground black pepper topping, to taste
  • aonori (dried green seaweed powder) for topping
  • toasted white sesame seeds for topping

Spicy Sauce

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.
    Udon noodles in Colander
  • Remove the shells of 250 g shrimp and save them for later.
    Shrimp separated from shells and placed in separate bowls on a white background
  • 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.
    cleaning shrimp in a bowl with salt and starch
  • 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.
    frying shrimp shells in oil in a wok
  • Wash the shrimp thoroughly with cold water, then pat dry with kitchen paper.
    washed shrimp in a steel mixing bowl
  • Finely dice 1 garlic clove and 1 tsp ginger root. Thinly slice ½ onion, 1 bell pepper and ½ Japanese leek (naganegi), and cut 1 eggplant into cubes.
    Ginger, garlic, Japanese leek, onion, bell pepper and eggplant cut up on a bamboo chopping board
  • Mix the sauce ingredients (1 tsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, ½ tbsp chili bean sauce (toban djan), ¼ tsp curry powder, 1 tsp Chinese-style chicken bouillon powder, ½ tbsp oyster sauce, ½ tsp chili oil (rayu)) in a small bowl and set by the stove ready for later.
    Sauce for spicy shrimp yaki udon in a small glass bowl on a white background
  • 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.
    frying onions and aromatics in shrimp infused oil
  • Add the shrimp and the rest of the vegetables. Continue to stir-fry until the shrimp are almost cooked through.
    shrimp in wok with vegetables for spicy seafood yaki udon
  • Pour the sauce around the pan and mix well.
    seafood yaki udon with spicy sauce in a smoking wok on the stove
  • Add the pre-boiled udon noodles and stir fry until warmed through and coated with the sauce.
    adding pre-boiled udon to wok to make spicy seafood yaki udon
  • Divide between serving plates and sprinkle with ground black pepper, aonori (dried green seaweed powder) and toasted white sesame seeds. Enjoy!
    Spicy seafood yaki udon sprinkled with aonori and sesame seeds in a white dish on a gray surface surrounded by dry chilis and a jar of chili oil