Spicy Seafood Udon Pasta

Introduction

I mean after working at Kabuki for so many years, getting to taste all the signature dishes and this spicy seafood udon pasta just takes me back. It remains my go-to dish and, after 15 years since I first tried it, it still serves to calm me down with each mouthful reminding me what drew me to it when I first stumbled upon it.

An acquired taste. — Many of my friends at uni & I have grown to love this flavor profile; a gentle spice, warm savory sensation with that sous-vide like buttery aftertaste. They are also the meal you eat one and come back for more simply because it is that flippin’ good.

Seafood Udon with a Twist By Benjamin

Seafood Yaki Udon at Kabuki is actually my favorite way udon noodles can be such a great example. The Miso Stir Fry with Udon Noodles — a simple Japanese takeout stir fry combining mixed seafood and chewy udon noodles in an umami miso sauce, both packed with flavor and easily homemade.

Though the noodle itself is a Japanese thicky style wheat flour noodle — which I suppose this particular style of noodle is more commonly known for its dense textural feeling, an opinion that personally I really like. This recipe is a winner even if you have never made udon or ate instant noodles (but love the super tasty and noodle-y emergency food), because this one only takes 30 minutes to make – only ONE POT!

From a humble seasoned dashi broth to all out curry sauce down to fusion dishes like Mentaiko Udon, sky’s the limit with udon. The unique feature of this version is the Asian-style sauce made with kimchi sauce, a dollop of oyster and Sriracha… oh!,

along with —hmm—an addendum: … and soy for dimension…rather than turning out the same if you follow this recipe word for word)If you’re an Asian food lover like myself, I re gif it this as a kitchen essential! Add with that the seafood, low carb factor and quick cooking method and you have got a meal that literally I could eat any day of the week.

Why You’ll Love This Recipe

Those bowls or plates of noodles and seafood, no matter how you serve them, there is nothing more comforting than this when using the best of the products you can get. Not a soup, but a spicy flavorful seafood umami bomb that happens to have chewy-bouncy udon noodles cooked by the mouthful and as you slurp them up with the creamy sauce that suspends flavor in layers of seafood goodness packed with scallions layered with lemon oil zing. The flavor bomb, smack dab in the middle of perfectly cooked seafood, was a beautiful thing.

What is so beautiful about this recipe (and all taco salad) is how quick and easy it can be to toss together! The one has a fast-acting noodle that is high in flavor. This is my FAVORITE bit, it’s completely adaptable and you can make it however you like with whatever ingredients are lying around! That means making it as written, with 7 ingredients you probably have in the house or pulling your way through whatever is on hand now that this dish can because — both.

All I needed to do was boil the Udon noodles for a few minutes in my noodle bowl, a lot of which were already in pouches in our freezer for quick and hearty meals. And if there happen to be any other ingredients languishing and about to spoil in the refrigerator — so much the better; it can take those on at a moment’s notice. Stop spending hours in the kitchen and enjoy delicious meals that are good for you, this recipe is a keeper!

Ingredients

• 1 packet udon noodles (about 7 oz)
• 2 tbsp butter split
• 1 tbsp vegetable oil

Seasoning sauce

• 2 tsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp minced garlic
• 1 tbsp shichimi togarashi
• 1 tbsp water

Seafood

• 3 jumbo shrimp (16/20 ct)
• 3 scallops
• 2 oz calamari
• 3 mussels
• salt to taste
• garlic powder to taste
• white pepper to taste

Veg

• 1 oz carrot
• 1 oz asparagus

instruction

The sauce or Tare is the first thing you will need to prepare to cook this yummy spicy-seafood udon pasta. For the sauce : In a small bowl, add soy sauce + oyster sauce, crushed garlic (qty as per taste), shichimi togarashi and little water. Mix well and set it aside.

Julienne the carrots and slice the asparagus on a bias into 3-inch pieces. Add some salt, garlic powder and a dash of white pepper (optional) to the seafood. In a large skillet, over medium heat some vegetable oil and add your shrimp & scallops. Just a few minutes on one side and then turn them over in the pan with some butter. Set aside once cooked all the way through and topped +notes

Pan fry the mussels and calamari in almost no time — just so they are not overcooked. Use the pan you roasted the veggies in. After this, remove from heat and keep it covered. Put the veggies in a pan and cook over medium-high heat, add salt with garlic powder or white pepper. When the veggies are almost ready, push them to one side and then add in the sauce. The sauce should be bubbling and sizzling in the pan.

Then, mix in the udon noodles and stir it around for a minute to make sure they are well coated. Soak the noodles in hot water to soften slightly, then place them at the bottom of the baking dish (just briefly blanch it if necessary before placing). Remove the seafood and return it to a high temperature. Top with scallions + bonito flakes. Serve and enjoy!

Udon vs Yaki Udon

Udon — Thick chewy white noodles made from wheat flour. D) This noodle was wider and flatter than the others, a similar texture to cooked slugs: chewy but a bit bouncy; typically 1/4-inch. There are many possible uses for udon noodles aside from just in soup — stir fry, high-end fusion (as long as you carefully control the salt level) or others — they are a versatile meal.

Yaki udon, on the other hand, refers to a stir-fry way of serving udon. Its ingredients are a little mixed rather than pure, which has a soy based sauce on long noodles with sesame oil, stir-fried vegetables and meat. If you go for a stir-fry version, the noodles take on all of these delicious elements resulting in a satisfying meal. The key difference being while you can use udon in many ways, yaki udon refers to a stir-fried version <– with extras and really tasty sauce.

Frequently Asked Questions

What is in yaki udon sauce?

Sauce for stir-fried udon — This yaki udon sauce – it makes the pasta even tastier. This is a soya base sauce with only some mirin to bring out its sweetness. In any case, a touch of mushroom powder, and even a few chile flakes — I reach for togarashi when I make sofrito ahead for winter meals here — are strewn over the sauce throughout.

Yaki udon sauce- Traditional yaki udon is a dish that has ingredients of the same color and seasoning level. This raised its flavor profile a few notches above the level of any heat in the tom yum-inspired seafood udon pasta, and I can see why this is still the better dish (although Thitaram would argue).

Is There Another Protein I Could Use Instead of Seafood?

Spicy seafood udon instead It can be made with other proteins in place of the seafood. You can use seafood choices like shrimp, squid along with scallops too so you can give a distinct variety based on your preference. For something heavier, you could add some pork, chicken or beef OR make it practically any way possible with tofu for a lighter dish.

Seafood that is more fragile, such as fish (which can break off pieces during the cooking process), is ideal for these preparations. These proteins offer a broad horizon to reach on and yet engrave that characteristic soul of yakiudon comfort when preparing!

Does the Seafood Yaki Udon contain chili?

How spicy it is also depends on the togarashi, a Japanese chili spice used in the recipe. Be careful of the spice in this dish, there is togarashi in it. You can control the spiciness of this dish via togarashi — less if you want a bit more milder flavor. If you’re more sensitive to heat, feel free to just leave the togarashi out entirely. The beauty of this dish is its adaptability, so add more or less chili flakes as the level of spiciness you desire.

How far in advance can I make Seafood Yaki Udon?

Need to Prepare Seafood Yaki Udon Ahead? I know it’s hard to resist batch-making this before you eat, but believe me – fresh is best for this one. Whereas, if the udon noodles are found missing for a relatively long time in the sauce, they will transform from chewy and bouncy to a soft and mushy state.

All the vegetables and proteins can be prepped before, as well as the sauce that is made. But cooking the dish should be done a la minute for best taste and texture. However, you will get the best results for the seafood yaki udon if you cook it just before serving after everything has been prepared and ready to go.

Where to store Seafood Yaki Udon?

It is essential that you store it properly in order to keep the leftover seafood yaki udon fresh and high quality. Store the Seafood Yaki Udon in a covered container and keep it inside the fridge. It can keep the texture and flavors fresh for around 2 to 3 days. When you are ready to reheat, you can go one of 2 ways. Quick microwave way or reheat on the stovetop in a pan. On the stovetop, a splash of water helps liberate the noodles so they return to their natural state.

FAQs About Spicy Seafood Udon Pasta

1. What’s Spicy Seafood Udon Pasta?
Spicy Seafood Udon Pasta is a emulsion dish that combines Japanese udon polls with seafood( similar as dwarf, squid, or mussels) and a racy sauce. The dish blends the leathery, thick udon polls with the rich flavors of seafood, creating a savory and satisfying mess with a racy kick.

2. What sort of seafood works best in Spicy Seafood Udon Pasta?
Common or garden seafood options for this dish carry dwarf, squid, mussels, or indeed scallops. You can integrate and match your favorite seafood for a further different air profile. Be sure to take fresh, high- quality seafood for the stylish effects.

3. What makes the sauce racy in Spicy Seafood Udon Pasta?
The sauce gets its heat from constituents like chili mucilage, sriracha, or chili oil painting. You can acclimate the position of fragrance by checking the quantum of these constituents. also, garlic, gusto, and soy sauce append depth and savory umami to the sauce.

4. Can I exercise other manners of polls besides udon?
While udon polls are traditional for this dish, you can exercise other polls like soba, ramen, or indeed spaghetti for a nonidentical texture. Keep in mind that udon polls have a leathery texture, which works especially well with seafood and the racy sauce.

5. How do I keep the seafood tender in Spicy Seafood Udon Pasta?
To keep seafood tender, shake overcooking it. Cook dwarf and squid for precisely a many twinkles until they turn opaque. Mussels should be fumed until they open, and scallops should be seared snappily on both sides. append the seafood to the pasta at the end of cuisine to save its delicate texture.

6. Can I make anon-spicy interpretation of this dish?
Yes! You can make a milder interpretation by reducing or forgetting the racy constituents like chili mucilage or sriracha. rather, you can concentrate on adding air with constituents like sesame oil painting, garlic, and lime juice to produce a savory, stimulating seafood udon pasta without the heat.