Korean Spicy Garlic Noodles

Ingredients

• 1 lb seafood mixture shrimp and scallop
• 1 tbsp mirin
• 1 tbsp soy sauce
• pinch of black pepper

For the Sauce

• 2 tbsp oyster sauce
• 2 tbsp mirin
• 4 tbsp gochgaru
• 1/2 tsp smoked paprika
• 1/4 tsp hondashi Japanese smoked bobito seasoning
• 1 tbsp maesilaeck Korean green plum extract, apricot jam or apple jam maesilaeck Korean green plum extract

For Stir Fry

• 2 portions udon noodles
• 3 tbsp cooking oil
• 10 cloves garlic, chopped
• 1/2 tsp chopped ginger
• 2 oz. (1/2 large) carrot, sliced
• 1/2 medium onion, 1/2” wide sliced
• 2 oz. (1/2 medium) courgette sliced
• 1 red chili, seeded and julienne
• 1 green chili, seeded and julienne
• 4 green onions, cut into halves 
• 1 tsp sesame oil & seeds

Instructions

1. Combine seafood, 1 tbsp mirin and mat-ganjang in a mixing bowl and let it marinate for 10 to 20 minutes. 
2. Combine all ingredients for sauce in a mixing bowl and set aside.
3. Cook udon noodles by following directions of package you are using. When it’s done cooking, rinse under cold water and drain well. Keep it cold.
4. Heat a large skillet over high heat; add cooking oil and swirl to coat. Add chopped garlic and ginger, stir fry until you can smell aroma, about 30 seconds to 1 minute. Add sliced carrot and onion, stir fry 30 seconds to 1 minute then add marinated seafood. Stir fry 2 to 3 minutes or until seafood is cooked 3/4 way and there’s not much moisture left in wok. 
5. Quickly toss in courgette. Pour sauce mixture and stir fry until seafood and vegetables are coated with sauce evenly, about 45 seconds to 1 minute. Add prepared noodles and stir fry everything together or until noodles absorbed sauce evenly. 
6. Finally add chilis and green onions, toss one last time. Drizzle with sesame oil and sprinkle some sesame seeds. Transfer to a serving dish, serve immediately.