Spicy Seafood Yaki Udon

Ingredients

• 2 ptns udon noodles (cooked for 1-2 minutes less than the time stated on the packaging and drained)
• 250 g shrimp ((shells on) or mixed seafood of choice)
• 2 pinches salt (for cleaning)
• 1 tsp cornstarch (for cleaning)
• 2-3 tbsp cooking oil
• 1 garlic clove
• 1 tsp ginger root
• ½ onion (medium size)
• 1 bell pepper (or piman)
• ½ Japanese leek (naganegi) (white part)
• 1 eggplant (medium size)
• 1 tsp dried red chili pepper (thinly sliced)
• ground black pepper (topping, to taste)
• aonori (dried green seaweed powder) (for topping)
• toasted white sesame seeds (for topping)
• 1 tsp Japanese soy sauce (koikuchi shoyu)
• 1 tbsp sake
• ½ tbsp chili bean sauce (toban djan)
• ¼ tsp curry powder
• 1 tsp Chinese-style chicken bouillon powder (based on 1 tsp = 200ml soup ratio, scale to your brand's strength)
• ½ tbsp oyster sauce
• ½ tsp chili oil (rayu)

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