This delicious Seafood Udon is topped with tender shrimp, scallops, salmon, and clams. It’s full of savory flavor and takes just 30 minutes to make.
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Enjoy this delicious seafood udon when you’re craving a warm bowl of slurpy noodles.
What is Udon?
Udon is a type of thick and chewy Japanese noodle. It’s typically made with wheat flour but some varieties are made with potato starch. Udon has many shapes, including flat and ribbon-like, square, or round. It’s available both fresh and dried and is boiled before eating.
Ingredients You’ll Need
- udon noodles
- water
- dashi stock
- seafood such as clams, mussels, and shrimp
- mirin
- sake
- salt and pepper
(Note: Full recipe is at the bottom of the post)
How to Make Seafood Udon
- Cook the udon noodles according to the instructions on the package. Set aside.
- In a large pot, add the water and dashi stock and bring to a boil. While the stock water boils, add the clams and mussels. As they open, use a slotted spoon to remove them and set aside.
- Add the shrimps to the boiling stock and cook just until done, then remove with a slotted spoon and set aside.
- Add the mirin and sake to the stock and simmer for 3 minutes. Season with salt and freshly ground black pepper to taste.
- In a soup bowl, place the cooked udon noodles followed by the cooked seafood and a handful of chopped green onions. Pour the boiling broth on top. Serve and enjoy!
Tips And Tricks
- Use different amounts of seafood or swap them out with your favorite seafood. Lobster, crab, snapper, or sea bass are good options.
- Make it heartier by adding fresh mushrooms and shredded napa cabbage.
- If you can’t find dashi stock, use chicken broth instead.
How To Serve Seafood Udon
Choose a deep soup bowl that’s large enough to hold the udon noodles, seafood, and broth. Add your toppings such as shredded nori sheets, diced green onions, and a squirt of sriracha sauce or chili oil for some heat.
How To Store Seafood Udon
Leftovers should be cooled to room temperature, transferred to an airtight container, and stored in the fridge for up to 3 days.
Can You Freeze Seafood Udon?
No. Leftover udon noodles don’t reheat well after they’ve been frozen. Freezing this dish is not recommended.
How To Reheat Seafood Udon
Leftovers can be reheated on the stovetop over medium-low heat or in the microwave until hot.
Easy Seafood Udon Recipe
Ingredients
- 4 packets udon noodles
- 3 cups water
- 3 cups dashi stock
- 1 pounds clams
- 1/2 pound mussels
- 1 pound large shrimp peeled and deveined
- 2 tablespoons mirin
- 2 tablespoons sake
- salt and pepper to taste
- green onions for garnish
Instructions
- Cook the udon noodles according to the instructions on the package. Set aside.
- In a large pot, add the water and dashi stock and bring to a boil.
- While the stock water boils, add the clams and mussels. As the clams and mussles open, use a slotted spoon to remove them and set aside.
- Add the shrimp to the boiling stock and cook just until done, then remove with a slotted spoon and set aside. This shouldn’t take longer than 2 minutes. Don’t overcook shrimp as it will become dry and rubbery.
- Add the mirin and sake to the stock and simmer for 3 minutes. Season with salt and freshly ground black pepper to taste.
- In a soup bowl, place the cooked udon noodles followed by the cooked seafood and a handful of chopped green onions. Pour the boiling broth on top and serve.
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