Seafood Japanese Noodle Recipes: Quick Prawn Scallop Yaki Udon in 30 Minutes

Ingredients

• 600 g pre-cooked, vacuum-sealed Udon noodles (or 4 standard packs)
• 340 g raw, peeled, and deveined large prawns (shrimp)
• 170 g large sea scallops, patted completely dry
• 30 ml (2 tbsp) neutral high-smoke point cooking oil (e.g., grapeseed or canola)
• 1 small white onion, finely sliced
• 1 medium carrot (approx. 100 g), julienned (cut into thin matchsticks)
• 200 g (7 oz) green cabbage, finely shredded
• 2 cloves garlic, minced
• 1 tsp (5 ml) freshly grated fresh ginger
• 4 spring onions (scallions), sliced thinly diagonally, separated into white and green parts
• 60 ml (1/4 cup) low-sodium soy sauce (Shoyu)
• 45 ml (3 tbsp) oyster sauce
• 30 ml (2 tbsp) Mirin (Sweet Rice Wine)
• 15 ml (1 tbsp) Sake (Cooking or Drinking)
• 1 tsp (5 g) packed brown sugar
• 1/4 tsp (1 g) white pepper
• 1 tsp (5 ml) toasted sesame oil
• 1 tsp Aonori (Dried Seaweed Flakes) or Shredded Nori
• Optional: Katsuobushi (Dried Bonito Flakes)
• 1 tbsp toasted sesame seeds

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