Love wok noodles in a box? And we love it too! Thanks to delivery services, Asian cuisine has become so firmly established in our lives that some of its dishes have even begun to penetrate the kitchens of housewives. Today we will tell you how to make udon with seafood with your own hands. And you will be surprised how easy it is.
Udon
It is wide and several millimeters thick. It is prepared from a mixture of two types of wheat flour using a special technology. This noodle came to the world market from Japan, where it is considered traditional along with buckwheat noodles. Seafood udon is an Asian classic.
These noodles are freely available in any supermarket. But connoisseurs prepare it themselves. All markers have different tastes and colors, so it’s up to you to decide whether to buy ready-made noodles or make them yourself.
For those who intend to master this art, first we will tell you how this is done.
DIY udon
To prepare noodles for udon with seafood, we need a very simple set of products:
- 500 grams of unbleached wheat flour.
- 150 grams of bleached wheat flour.
- 250 milliliters of hot water.
- 30 grams of salt.
Dissolve the salt in a glass of water. Mix the flour in a deep bowl, then pour in salted water and knead the dough thoroughly. Form it into a ball, place it in a plastic bag, then wrap it in cloth and place it on the floor. Stepping in one place with your feet, trample the dough until it becomes a flat cake. Roll out the resulting flatbread on the table, fold it in half, then fold it again and put it back into the bag to be crushed. Repeat these steps at least four times until the dough is perfectly smooth and dense. Place it in a bag in the refrigerator for four hours, then melt it again.
Now carefully roll out the dough on the table to about three millimeters in thickness. Sprinkle thoroughly with flour and fold in thirds, then use a sharp knife to cut into noodles no more than three millimeters wide. The resulting noodles should be immediately placed in boiling water and cooked for 5-7 minutes, stirring constantly to prevent them from sticking together. The finished noodles should be washed with cold running water, then poured with vegetable oil and stirred so that they do not stick together. Now you can start preparing udon noodles with seafood. As you can see, you don’t have to spend money on buying special noodles; you can easily prepare them at home. By the way, some housewives add a teaspoon of starch to udon, but everything is individual.
Seafood udon recipe
To prepare this yummy we will need:
- Sea cocktail (gram at your discretion).
- A few champignons.
- Galangal or ginger root - about two centimeters.
- Two cloves of garlic.
- Small onion.
- Half a bell pepper.
- A small carrot.
- Small stalk of celery.
- Hot pepper.
- Thai stir fry sauce or regular soy sauce.
- Dark sesame oil.
If you have a wok, that's great. If not, no problem. A regular one will do. Crumble galangal or ginger (whatever you found) and garlic into it. Cut the onion and celery into thin half rings, bell pepper and carrots into thin strips. Hot pepper - thin rings. Champignons do not need to be cut if they are small. If they are large, then cut them lengthwise into thin strips. Pour the whole thing with a tablespoon of vegetable and sesame oil and start frying over high heat.
After a minute, add seafood cocktail pre-boiled in salted water, Thai sauce (sold in bags) or soy sauce and boiled udon to the frying pan. Stir all this aromatic yummy so that the noodles are colored in the color of frying and can be served. The finished dish is sprinkled with sesame seeds for beauty.
As you can see, the recipe for udon noodles with seafood is not at all difficult.
Just above we talked about another traditional Japanese noodle - soba. If the recipe for udon with seafood with a photo has caused you an increased appetite, then you can add variety by replacing the udon with other noodles.
Buckwheat soba is sold in any supermarket, however, like funchoza or In fact, the recipe remains the same, you simply replace the udon with any type of noodles you like.
It is worth considering that a seafood cocktail can also be replaced with a separate set of seafood. If you are not a fan of, for example, mussels, then just take squid, shrimp and octopus separately.
Other noodles with additives
In addition, chicken and pork are more suitable for soba. Everything will be prepared in the same way; instead of seafood, you just need to fry the meat separately, which will not interfere with teriyaki sauce. This sweet and sour sauce gives the dish a shine by caramelizing the ingredients. It is also freely available.
Asian cuisine is not only delicious and unusual in taste. It is also very nutritious and satisfying. You can surprise both your household and guests with the dishes described above.
We wish you bon appetit and success in your kitchen experiments!
I just love seafood. And that’s why they don’t stay in the freezer for a long time. Well, you only need 70 grams of them at a time. And the rest will be completed by additions in the form of tomatoes, etc. But the main character for me today was udon noodles. And with seafood it turned out to be so unsurpassed that I’m waiting for the moment to replenish my stocks of seafood and udon.
I think there’s no point in even talking about this successful tandem of everything beautiful, tasty and healthy. I warn you right away - cook twice as much, because... After the first serving you want more and more. No, not because it’s not filling. Against. The aftertaste is just crazy, unique.
Well, in general, all this is prepared so quickly that a spouse coming home from work, or children rushing to school, will not even notice how the restaurant dish ends up on the table.
Cooking time: 20 minutes
Complexity: it's simple
Ingredients:
udon noodles – 100 g
Preparation
Since my seafood was frozen, I had to defrost it. Yes, they will lose their shape a little. But in any business, the main thing is not the form, but the content. In any case, I live by this principle. I put it in water for a minute. If you have time, you can defrost it at room temperature. 
And put water on the udon. It must be cooked according to the instructions, not forgetting to add salt to the water.
In the meantime, let's start preparing something that will make the taste of the noodles incomparable. I had garlic. I cut it into slices.
There was leek. Which I cut into wide rings. I also crumbled some of the green part for beauty. By the way, it is no less tasty. And I even freeze the strips by cutting them for the winter.
Immediately place the pan on the stove. When it heats up, pour in the oil and immediately add the garlic - it will give the oil such an aroma! And then after that I put in the onions, and after a minute the seafood, drying them slightly.
We also need to chop the tomato. If there was more, I would put more. Here tomatoes play such a role!
Well, is the seafood ready? I didn’t evaporate and fry them for that long. Then I put in the tomatoes.
A simple recipe for Udon noodles with Japanese seafood step by step with photos. Easy to prepare at home in 30 minutes. Contains only 183 kilocalories.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Calorie Amount: 183 kilocalories
- Number of servings: 3 servings
- Complexity: An easy recipe
- National cuisine: Japanese food
- Type of dish: Second courses
Ingredients for three servings
- carrots 1 piece
- sweet pepper 1 piece
- Frozen sea cocktail, 250 g (1/1 pack), I did not defrost.
- the noodles themselves (in my case, the role of noodles was played by pasta - spaghetti made in Italy, you can see in the photo) 1/1, pack.
- soy sauce 1 tbsp. spoon
- For filling:
- sweet bamboo stalk sauce 2 tbsp. spoons
- soy sauce 2 tbsp. spoons.
- If desired, you can add to the fill:
- plum wine (or any other wine)
- a drop of mustard or wasabi.
- I added plum and pomegranate wine (1 tsp) and mustard on the tip of a knife
Step-by-step preparation
- Boil the noodles in water or broth (I boiled the second half of the seafood cocktail in the broth before milking another dish)
- Chop the carrots and thinly slice the pepper.
- Sauté the vegetables in a frying pan greased with oil.
- Throw Orsk cocktail into lightly sautéed vegetables. We continue to pass.
- At this stage I added a spoonful of soy sauce to the pan, but this is optional.
- When the sea creatures are completely defrosted (about 3 minutes later), we throw the drained noodles in there.
- Pour out the filling.
- We stir, we stir, we stir.
- When the noodles are thoroughly mixed with other ingredients, the dish can be considered ready.
- I put all this splendor in a large salad bowl and sprinkled with sesame seeds, 1 dessert spoon.
- It turned out delicious, no worse than in a restaurant))))
In principle, this dish can be considered Japanese udon noodles with a big stretch, and yet... in essence, udon is nothing more than wheat noodles. What is Italian pasta if not noodles made from durum wheat? Filling with sweet and soy sauces can also be considered experimental; the idea is entirely my own; I don’t know what the Japanese season udon with. And finally, a few words about why, in fact, I stirred up all this pseudo-Japanese udon. Today is the birthday of my beloved man and also a big fan of Japanese noodles with seafood! And this udon experiment is entirely dedicated to him, his beloved! Kiryusha, I love you!)))))))))
Udon noodles in their essence, method of preparation and serving are reminiscent of spaghetti, but are decorated with a Japanese accent, using appropriate accompanying products. Everyone will find a suitable dish for themselves, which will allow them to get acquainted with the delights of Japanese cuisine in the best possible way.
Udon noodles - recipe
For daredevils who are accustomed to doing everything with their own hands, the following are recommendations on how to prepare udon noodles at home. In fact, the process of creating a product is elementary. The main thing is to maintain the correct proportions of components and adhere to the recipe recommendations.
Ingredients:
- flour – 200 g;
- water – 90 ml;
- salt – 1 teaspoon;
- starch.
Preparation
- Sift the flour.
- Dissolve salt in water.
- If desired, the water can be colored with beet broth, green tea, turmeric or other natural additives.
- Pour the liquid into the flour, knead, and place in a bag.
- After 30 minutes, roll out, sprinkle with starch, fold in three, cut into strips of the desired thickness, and unfold.
Udon noodles with chicken
Japanese udon noodles are rarely boiled and served in their pure form. As a rule, various savory sauces or fries with the addition of meat, fish or seafood are prepared for it. However, the most popular way to decorate the dish is with chicken and vegetables. Spicy ingredients are also added, without which it is impossible to imagine a Japanese feast.
Ingredients:
- udon noodles – 300 g;
- chicken fillet – 200 g;
- onion and bell pepper – 50 g each;
- oyster mushrooms – 60 g;
- soybean sprouts – 80 g;
- soy and oyster sauce – 50 g each;
- vegetable oil – 40 ml;
- salt, sesame.
Preparation
- Vegetables, oyster mushrooms and fillets are cut into strips.
- The noodles are boiled.
- Fry the meat in oil, add onion and soy sauce, fry for a minute.
- Add vegetables, sprouts, oyster sauce, and noodles.
- In a couple of minutes, the udon noodles with chicken and vegetables will be ready.
- When serving, sprinkle the dish with sesame seeds.
Udon noodles with seafood - recipe
Udon noodles with seafood are no less popular. You can take a little of peeled mussels, shrimp and squid, or use a package of ready-made frozen sea cocktail. You can expand the composition of the dish by adding some mushrooms or tomatoes. To prepare a Japanese-style meal for three you need to spend 30 minutes.
Ingredients:
- udon noodles – 150 g;
- sea cocktail – 250 g;
- carrots and bell peppers – 1 pc.;
- soy sauce, bamboo sauce, plum wine – 50 g each;
- vegetable oil – 40 ml;
- salt, wasabi, sesame.
Preparation
- Boil the noodles.
- Mix two types of sauce, wine and a little wasabi.
- Add flour and mix.
- Fry the vegetable strips and add the cocktail.
- After 3 minutes, add the udon noodles and add the sauce.
- The dish is served with sesame seeds.
Udon noodles with pork - recipe
Udon noodles with pork are hearty, nutritious and aromatic. The dish can be decorated simply with onions and carrots, or you can expand the vegetable composition by adding eggplant, zucchini, and sweet peppers. Spicy lovers will appreciate the version of the dish with hot peppers. Just 40 minutes - and an original and delicious treat for four is on the table.
Ingredients:
- udon noodles – 300 g;
- pork (pulp) – 300 g;
- carrots, tomatoes, zucchini, bell peppers – 200 g each;
- onions and eggplants – 150 g each;
- soy sauce – 50 ml;
- hot pepper – ½ pod;
- vegetable oil – 100 ml;
- salt, sesame.
Preparation
- Boil the noodles.
- Meat and vegetables are cut into thin strips and fried alternately.
- Combine the fried ingredients, add soy sauce, simmer for 5 minutes and serve with sesame seeds.
Udon noodles with shrimp - recipe
Another variation of the dish for seafood lovers is Japanese udon noodles with shrimp. It is more convenient to use already peeled shellfish, which can be purchased frozen and defrosted before adding to the dish. Teriyaki sauce, ginger and garlic will add a special piquancy. In 30 minutes, a delicious and delicious dinner for 4 people will be ready.
Ingredients:
- udon noodles – 300 g;
- shrimp – 300 g;
- bell pepper – 2-3 pcs.;
- carrots – 1-2 pcs.;
- garlic – 3 cloves;
- ginger – 2 teaspoons;
- soy sauce – 40 ml;
- teriyaki sauce – 20 g;
- vegetable oil – 40 ml;
- salt, green onions.
Preparation
- Boil the noodles.
- Add shrimp to the fried garlic and ginger and fry for a minute.
- Thinly sliced vegetables are sautéed separately and placed in a common container along with noodles and sauces.
- Served with finely chopped green onions.
Udon noodles with beef - recipe
Udon noodles with beef were originally prepared in China, but over time the dish migrated to Japanese cuisine, where it gained no less popularity. Having tried this nutritious and savory variation of Asian dish once, you will want to repeat it more than once, implementing a simple and affordable recipe in 30 minutes.
Ingredients:
- udon noodles – 300 g;
- beef – 300 g;
- garlic – 2 cloves;
- ginger – 1.5-2 tbsp. spoons;
- soy and oyster sauce – 70 g each;
- rice wine – 40 ml;
- sugar – 2 teaspoons;
- water – 100 ml;
- vegetable oil – 40 ml;
- salt, green onions.
Preparation
- Beef marinated in soy sauce and wine is added to fried onions with garlic and ginger.
- Fry, add the remaining ingredients, and after 10 minutes of stewing, add the noodles.
- Udon noodles served with green onions.
Udon noodles with vegetables - recipe
Udon noodles with vegetables are great as a vegetarian treat or to include in. Despite the absence of meat components, the dish is tasty, appetizing and healthy. It will take just a few minutes to prepare, and the result will be a tasty, light dinner or lunch for four.
Ingredients:
- udon noodles – 300 g;
- cucumbers and tomatoes – 2 pcs.;
- onion and bell pepper – 1 pc.;
- garlic – 2 cloves;
- Korean carrots – 250 g;
- soy sauce – 70 ml;
- vegetable oil – 100 ml;
- salt, green onions.
Preparation
- Boil the noodles.
- Vegetables are cut into strips.
- Sliced onion and garlic are fried in oil, the resulting fry is seasoned with mixed ingredients, and soy sauce is added.
Udon noodles with teriyaki sauce
To enjoy the excellent taste characteristics of dishes with a Japanese accent, you do not have to go to an establishment with the appropriate cuisine. Homemade udon noodles, decorated with, will delight your taste buds just as well as any restaurant dish.
Cut the squid carcass in half lengthwise, remove the chord, peel off the skin, make cuts along and across diagonally with a knife,
but not cutting through, otherwise they will not curl up. I cut the carrots into thin strips, as did the ginger. I chopped the garlic with a knife. Remove the shell and intestinal vein from the shrimp. Cook the poached egg. I use the simplest way. He boiled water in a deep saucepan, reduced the heat to low, and carefully poured the egg into the water, keeping his hands a centimeter from the surface of the water. And that’s it, the egg is whole, it’s calmly preparing itself,
a couple of minutes, then take it out with a spoon with holes and transfer it to a plate. Cut the mushrooms into slices along their entire length and fry on both sides. Pour oil into a heated saucepan, add ginger, carrots, and garlic. Stir, add seafood, cilantro, and a pinch of sugar. Stirring, cook for a minute and pour in 130 ml. chicken broth, soy sauce, and hot Tabasco sauce... Cook for about one and a half minutes and remove from heat. Place cooked udon on the bottom of a deep plate, pour our soup on top, decorate with mushrooms and eggs, sprinkle with green onions and sesame seeds. For decoration, I also added finely chopped strips of nori sheet.
Bon appetit!