These are noodles are considered a staple in Korean cuisine that are loved. Whether served in hot, savoury broths or spiced up with fiery sauces, they offer a culinary experience especially with seafood that's both satisfying and full of flavour.
Ingredients
- 1 lb seafood mixture shrimp and scallops
- 1 tbsp mirin, 1 tbsp soy sauce
- pinch of black pepper
- 1 portion udon noodles
- 2 cloves garlic, small piece of chopped ginger
- 2 tbsp cooking oil
- 1 carrot, courgette, onion, red chilli, spring onions (julienned)
- 1 tsp sesame oil & seeds
- For the Sauce
- 2 tbsp oyster sauce, 4 tbsp gochgaru
- 1/2 tsp smoked paprika,
- 1 tbsp plum syrup
- 1/4 tsp hondashi Japanese smoked bobito seasoning
Instructions
- Combine seafood and 1 tbsp mirin in a mixing bowl and let it marinate for 10 to 20 minutes.
- Combine all ingredients for sauce in a mixing bowl and set aside.
- Boil udon noodles for approx 5 mins.. When it’s done cooking, rinse under cold water and drain well. Keep it cold.
- 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 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.
- 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.
- Finally add chilli and spring onions, toss one last time.
- Drizzle with sesame oil and sprinkle some sesame seeds.