Ingredients
For the Sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon shichimi togarashi (Japanese 7-spice)
- 2 cloves garlic, minced
For the Stir-Fry
- 2 (7-8 oz) packages refrigerated udon noodles
- 1/2 lb mixed seafood (like shrimp and scallops)
- 1/2 cup asparagus, sliced into 1-inch pieces
- 1/2 cup carrots, julienned
- 4 tablespoons unsalted butter, divided
- 1 tablespoon neutral oil
- Kosher salt, garlic powder, and white pepper, to taste
First, Prep the Ingredients and Sauce
This stir-fry comes together fast, so the most important part is having everything ready to go.
Bring a pot of water to a boil and briefly blanch the udon noodles, just until they loosen up, which usually takes about a minute. Drain them immediately and set aside.
In a small bowl, whisk together all the sauce ingredients: the low-sodium soy sauce, oyster sauce, water, shichimi togarashi, and minced garlic.
Pat the seafood completely dry with paper towels and season it lightly with kosher salt, garlic powder, and white pepper.
Next, Cook the Seafood and Vegetables
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the seasoned seafood in a single layer and let it cook for ~1-2 minutes per side, until just cooked through. Remove the seafood from the pan and set it aside.
In the same skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the sliced asparagus and julienned carrots. Sauté for ~2-3 minutes, until the vegetables are crisp-tender.
Finally, Assemble the Udon
Push the vegetables to the sides of the skillet to create an open space in the center. Add the remaining 2 tablespoons of unsalted butter to the middle of the pan.
Once the butter has melted, pour the prepared sauce into the center. Let it bubble and sizzle for about 30 seconds to meld the flavors.
Add the blanched udon noodles to the skillet and toss everything together until the noodles and vegetables are evenly coated in the buttery sauce.
Return the cooked seafood to the pan and toss for one final minute, just to heat it through. Serve immediately.
Spicy Seafood Udon Pasta
Ingredients
For the Sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon shichimi togarashi Japanese 7-spice
- 2 cloves garlic minced
For the Stir-Fry
- 2 packages refrigerated udon noodles 7-8 oz
- 1/2 lb mixed seafood like shrimp and scallops
- 1/2 cup asparagus sliced into 1-inch pieces
- 1/2 cup carrots julienned
- 4 tablespoons unsalted butter divided
- 1 tablespoon neutral oil
- Kosher salt garlic powder, and white pepper, to taste
Instructions
- Whisk together soy sauce, oyster sauce, water, shichimi togarashi, and minced garlic in a small bowl.
- Blanch udon noodles in boiling water for 1 minute until loosened. Drain and set aside.
- Pat seafood dry and season with salt, garlic powder, and white pepper.
- Heat oil in large skillet over medium-high heat. Cook seafood 1-2 minutes per side until just done. Remove from pan.
- Melt 2 tablespoons butter in same skillet. Sauté asparagus and carrots 2-3 minutes until crisp-tender.
- Push vegetables to sides. Melt remaining 2 tablespoons butter in center.
- Add sauce to center and let bubble 30 seconds.
- Add noodles and toss until coated.
- Return seafood to pan and toss 1 minute until heated through. Serve immediately.
