Seafood Udon Noodles Recipes

PRAWNS AND VEGETABLES OVER PAN-FRIED UDON NOODLES

Steps:

• Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
• While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
• Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
• Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

DONABE SEAFOOD SOUP WITH UDON NOODLES

Steps:

• To make the dashi, fill a medium saucepan with 4 cups of cold water. Add the kombu and bring to a boil over medium-low heat, carefully skimming off and discarding any white foam that might bubble up using a large spoon or ladle, about 15 minutes. Once at a boil, turn off the heat and let sit for 5 minutes.
• Remove the kombu and bring the liquid back to a boil over medium heat. Turn off the heat and add the bonito flakes. Let the bonito flakes soak for 15 minutes.
• Strain the dashi through a fine-mesh strainer, pressing down with a rubber spatula to extract all the liquid. Discard the bonito flakes. (The dashi can be used immediately or cooled completely before storing in an airtight container for up to 5 days.)
• Heat the vegetable oil in a large donabe over medium heat. Add the ginger and scallions and sauté until the scallion whites are golden brown, about 2 minutes. Add 1 1/2 cups of the dashi and the napa cabbage. Raise the heat to medium high and bring to a simmer.
• Meanwhile, mix the mirin and soy sauce in a small bowl. Set aside.
• Once the dashi is at a simmer, add the udon in an even layer. Carefully arrange the mushrooms, snapper, shrimp, clams and garlic chives in an even layer on top of the udon. You may need to nestle in and overlap some of the ingredients, such as the garlic chives and mushrooms, but take care not to overlap the snapper pieces too much or they may not cook evenly. Pour in the mirin-soy mixture and remaining dashi. Bring to a full simmer. Cover and let cook until the shrimp are pink, the clams are open and everything is cooked through, 5 to 7 minutes more.
• Carefully remove the lid and drizzle in the sesame oil. Transfer to the donabe to a trivet on the table. Divide among bowls and enjoy while warm. Season with additional mirin and light soy sauce, if desired.

SEAFOOD UDON NOODLES

Steps:

• In a heated wok, add the knob of butter and the garlic, until slightly browned.
• Add the leeks - be aware that a hissing noise may occur, this is where the water is being released from the leeks. Cook until they begin to shrink down.
• Add the seafood mix and mirin to the wok, and now cover to steam for 5 minutes.
• Add the Edamame beans, and then add the cooked noodles. Stir to allow the noodles to absorb juices released from the seafood and mirin.

UDON NOODLES WITH SPICY SHRIMP

Steps:

• Butterfly each shrimp, cutting to, but not through, the outside of the shrimp. Set aside.
• Combine lime rind and next five ingredients; stir well.
• Combine 1/3 cup of marinade with shrimp in a large plastic zip bag and marinate shrimp for 30 minutes in fridge.
• Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients in a large bowl, tossing to coat.
• Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, saute 5 minutes or until done. Combine shrimp with pasta mixture and toss gently. Sprinkle with nuts.
• Serve warm or chilled.