Seafood Yaki Udon recipe - ingredients, nutrition and when to eat it
Springy seafood and vegetables are stir-fried with udon noodles for a savory dish with a smoky, wok-seared flavor.
Springy seafood and vegetables are stir-fried with udon noodles for a savory dish with a smoky, wok-seared flavor. It is perfect for a satisfying one-bowl lunch or dinner.
Japanese · 25 minutes to cook
Nutrition (per 532.5g serving): 601.6 kcal · protein 31.2g · carbohydrate 77.5g · fat 16.5g · sodium 1396.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squid can turn tough if overcooked, so cook it briefly over high heat.
Tips: Loosen the udon noodles in warm water beforehand to keep them from breaking in the pan.
Tips: Heat the pan thoroughly and avoid adding all the ingredients at once, which helps prevent excess liquid and preserves the smoky flavor.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Shrimp — 60 g
- Squid — 60 g
- Cabbage — 70 g
- Onion — 50 g
- Carrot — 30 g
- Green onion — 15 g
- Garlic — 1 pc
- Oyster sauce — 2 tsp
- Soy sauce — 1.5 tsp
- Mirin — 2 tsp
- Cooking oil — 1 Tbsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.2 tsp