/ Tuesday, August 10, 2010 / 7 Comments / , ,

Black Pepper Yaki-Udon

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
(Printable Recipe)


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.

Related Posts


  1. This looks hearty and full of goodness. I am so happy i stopped by just before i went on my food shop as this is for dinner! Yumm! Cant wait....

  2. Looks simple and delicious. Thanks for the recipe.

    Following you on Twitter.

  3. I love Udon and this black pepper seems to add a great extra kick!

  4. Mmmmm... I love udon and I love it in soup with tempura. But I never would have thought to stir-fry with it. Loving the colours, flavours and the little tentacles :)

  5. This is one great bowl of seafood loveliness!
    along with the peppery udon! yum!
    Thank you,
    CookNg Sisteres


Latest Posts

[6][recent][recent][Latest Posts]

Blog Archive

Follow @Instagram