Spicy Seafood Udon Pasta
The combination of butter and shichimi togarashi is what makes this taste like the seafood udon from places like Kabuki - it's rich but has this specific Japanese spice mix that you don't find in Italian or Chinese noodle dishes. Everything cooks super fast so you need your mise en place ready before you even turn on the stove.
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.
Notes
Have all ingredients prepped before starting as this dish cooks quickly.