Yaki Udon (Japanese seafood noodles)
4 servings
20 minutes
Yaki udon is one of the most popular dishes in Japanese cuisine, known for its rich flavor palette and appetizing texture. Originating from regional Japanese restaurants, yaki udon features aromatic noodles stir-fried with seafood and vegetables. The sweet soy sauce adds a delicate umami to the dish, while bonito flakes contribute subtle smoky notes. The combination of scallops and shrimp creates a marine touch, perfectly complemented by shiitake mushrooms and crunchy bean sprouts. This dish not only delights the palate but is also nutritious due to its harmonious balance of proteins and complex carbohydrates.
1
Soak the seaweed in hot water for a while. Drain.
- Spirulina: 4 teaspoons
2
Boil the noodles in boiling water until cooked (7–15 minutes). Drain and rinse under cold water. Dry.
- Udon noodles: 400 g
3
Heat oil in a wok over high heat. Add scallops cut into small pieces and shrimp. Stir-fry for 2 minutes. Then add finely chopped green onions, sprouts, thinly sliced mushrooms, and seaweed. Stir-fry for a couple more minutes.
- Sunflower oil: 2 tablespoons
- Scallop meat: 175 g
- Cooked peeled king prawns: 450 g
- Green onion tops (scallion greens): 4 pieces
- Bean sprouts: 225 g
- Shiitake mushrooms: 15 pieces
- Spirulina: 4 teaspoons
4
Add the noodles and the remaining ingredients, season with salt and pepper. Sauté for a minute. Plate and serve.
- Udon noodles: 400 g
- Bonito flakes (katsuobushi): 4 tablespoons
- Light soy sauce: 4 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
