Spicy Shrimp Yaki Udon Recipe (Seafood Stir-Fry Noodles)

By Sudachi · 30 min

Ingredients

Instructions

1. Boil the udon for 1–2 minutes less than the packet says, then rinse and drain.
2. Shell the shrimp, keeping the shells aside, and devein them. Toss the shrimp in a bowl with 2 pinches of salt and 1 tsp cornstarch, then let them rest a few minutes.
3. Heat 2–3 tbsp cooking oil in a wok over the lowest heat. Add the shrimp shells and let them flavour the oil while you prep.
4. Rinse the shrimp under cold water and pat them dry with kitchen paper.
5. Finely dice 1 garlic clove and 1 tsp ginger root. Thinly slice ½ onion, 1 bell pepper and ½ Japanese leek (white part). Cut 1 eggplant into cubes.
6. In a small bowl, mix 1 tsp soy sauce, 1 tbsp sake, ½ tbsp chili bean sauce, ¼ tsp curry powder, 1 tsp chicken bouillon powder, ½ tbsp oyster sauce and ½ tsp chili oil. Set aside near the stove.
7. Remove and discard the shells. Raise the heat to medium-high, add 1 tsp dried red chili, the garlic, ginger and onion, and stir-fry until the onion softens slightly.
8. Add the shrimp and remaining vegetables and stir-fry until the shrimp are nearly cooked through.
9. Pour the sauce around the edge of the pan and mix well.
10. Add the udon and stir-fry until heated through and coated in sauce.
11. Divide among plates and top with ground black pepper, aonori and toasted sesame seeds.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionGingerBell pepperShrimpEggplantLeekUdon noodle