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Chopsticks holding udon noodles above a bowl of the same
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5 from 5 votes

Seafood Yaki Udon

Seafood Yaki Udon is a Japanese recipe that can be made very easily at home! Packed with vegetables, sauce, thick udon noodles and seafood.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Japanese
Keyword: Seafood Yaki Udon, Seafood Yakiudon
Servings: 4
Calories: 497kcal
Author: Adrianne

Equipment

  • 1 Large fry pan
  • 1 Wooden spoon
  • 1 Small jug
  • 1 Mini whisk
  • 1 Large Heatproof Bowl Or sauce pan (to cook the noodles)
  • 1 Colander To drain the noodles
  • 1 Chopsticks To separate the noodles as they cook.

Ingredients

  • 500 grams/1 pound mixed raw seafood Note 1
  • 1 cup carrots peeled and thinly sliced
  • 2 cups cabbage shredded into long strips
  • 4 green onions ends and tips trimmed and cut into 4 sections
  • 400 grams/14 oz udon noodles cooked according to packet instructions, Note 2

Yaki Udon Sauce

  • 2 tablespoon oyster sauce Note 3
  • 1 ½ tablespoon soy sauce
  • 1 tablespoon dark soy sauce Note 4
  • 1 tbs mirin
  • 2 teaspoon brown sugar
  • 1 teaspoon rice wine vinegar

Instructions

  • Make sauce: use a small jug to combine and whisk the sauce ingredients. Set aside.
  • Cook seafood: heat 2 tbs peanut oil in fry pan at high heat, add seafood and cook till heated through, then remove from pan.
  • Cook vegetables: use the same pan to stir fry the vegetables for 2 to 3 mins.
  • Cook noodles: according to the packet instructions, drain, then add to the cooked vegetables.
  • Add seafood: add cooked seafood back to the pan, pour sauce over and stir fry till dish is heated through.
  • Serve: portion into bowls, garnish with chopped green onions (optional) and serve with chopsticks.

Notes

  • Note 1 - Seafood: I use marinara mix purchased from the deli or frozen section of the supermarket. Thaw, drain, don't rinse and pat dry prior to cooking. 
  • Note 2 - Udon Noodles: these will be in the fridge section or Asian food aisle (sometimes even the freezer at the Asian grocery store). Try a few different brands to find your favourite and cook according to the instructions on the packet.  
  • Note 3 - Oyster Sauce: You can use hoisin as a substitute if you have it but not oyster. 
  • Note 4 - Dark Soy Sauce: this is a different ingredient to regular (sushi style) soy sauce. It is what makes the noodles turn the colour they end up. We only need a little as a little goes a long way. It will be sold where you find soy sauce and have written on the label 'dark soy sauce'. It is not transparent at all, whereas sometimes regular soy sauce looks to be light brown. 

Nutrition

Calories: 497kcal | Carbohydrates: 81g | Protein: 36g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3263mg | Potassium: 226mg | Fiber: 8g | Sugar: 15g | Vitamin A: 5500IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 1mg