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

Instructions:

  1. Prepare the Sauce: Whisk together all ingredients for the Yaki Udon Sauce (Soy sauce through White Pepper) in a small bowl. Set aside.
  2. Prep the Noodles: Soak the vacuum-sealed udon noodles in a bowl of hot tap water for 2 minutes to loosen them. Drain immediately and gently separate the strands by hand. Do not boil.
  3. Prepare Seafood: Pat the prawns and scallops rigorously dry using paper towels. Season lightly with salt and pepper. Moisture is the enemy of a good sear.
  4. Chop Vegetables: Slice all vegetables according to the list (julienne the carrot, slice the onion, etc.). Keep the white and green parts of the spring onion separate.
  5. Heat the Wok: Place the wok over high heat. Add the 30 ml (2 tbsp) cooking oil. Wait until the oil is smoking slightly before proceeding. Don't be shy with the heat!
  6. Sear the Seafood: Add the scallops first. Sear for 60-90 seconds per side until a golden crust forms. Add the prawns and cook for 1 minute until they just start to turn pink. Immediately remove all seafood from the wok and set aside on a plate.
  7. Sauté Aromatics and Hard Vegetables: Add the minced garlic, grated ginger, and the white parts of the spring onion to the hot wok. Sauté for 30 seconds. Add the sliced onion and julienned carrot. Stir-fry for 2 minutes until the carrots start to soften slightly.
  8. Add Cabbage: Introduce the shredded cabbage and continue to stir-fry for 1 minute until it wilts slightly but retains its crunch.
  9. Noodle Time: Add the separated udon noodles to the wok. Pour half of the prepared sauce mixture over the noodles and vegetables. Toss vigorously (or fold) for 1–2 minutes until the noodles are fully coated and starting to turn sticky.
  10. Finish the Dish: Return the seared prawns and scallops to the wok. Pour in the remaining sauce. Toss gently for just 30–60 seconds, ensuring the seafood is heated through but not overcooked.
  11. Final Touches: Remove the wok from the heat. Drizzle with the toasted sesame oil. Toss once more.
  12. Serving: Divide the Yaki Udon among four bowls. Garnish immediately with the green parts of the sliced spring onion, Aonori/Nori, toasted sesame seeds, and Katsuobushi (if using). Serve piping hot.