I guess most of you are familiar with the two most popular varieties of Japanese noodles. Udon, being the thick wheat type usually served hot with noodle soup in a mildly flavored broth and the other is Soba, which is a thin type made from buckwheat flour usually served either chilled with a dipping sauce, or in hot broth as a noodle soup as well. Anyway, Udon are also great for stir-frying and can be eaten hot or cold. Here, I have prepared a Black Pepper Yaki-Udon cooked with seafood. The noodles were full of flavor from the seafood, cabbage, carrot, black pepper, and dashi. Dashi is a Japanese soup stock that’s made from dried kelp and bonito flakes. The dashi used in this recipe is easily available at most Asian grocers. I urge you to try making this delicious Udon dish.
Black Pepper Yaki-Udon
3 Cloves Garlic, peeled and chopped
350 g Chinese Cabbage, sliced
1 Carrot, peeled and sliced
400 ml Dashi Soup Stock
1 ½ tsp Freshly Ground Black Pepper
600 g Fresh Japanese Udon Noodles
100 g Prawns, peeled, chopped
140 g Squid, diced
150 g Scallops, diced
½ tsp Sesame Oil
2 Tbsp Vegetable Oil
Heat 1 Tbsp of the oil in a large wok over moderate heat. Cook the garlic until light golden in color. Turn the heat on high and add in the seafood. Give the seafood mixture a quick stir for about 45 to 50 seconds, remove and set aside.
Then add in the other Tbsp oil, and cook vegetables for about 1 minute, remove and set aside.
Add in the Dashi soup stock, black pepper, and bring to a boil.
Mix in the noodles, seafood, and vegetables. Bring the mixture to a boil again.
Stir-fry the noodles mixture until all the ingredients are well combine and the sauce has thickened. Then season with sesame oil and sea salt, if necessary. Serve immediately.