spicy seafood and udon stir fry

January 30, 2014


spicy seafood & udonSpicy Seafood & Udon Stir Fry
about 4 -6 servings

Ingredients:
1 pack of seafood mix, thawed (usually found in the frozen section at the grocery store)
1 head of napa caggage, core removed and thinly sliced
2 carrots, thinly sliced (I’m the worst at keeping all the pieces uniformed)
Pack of enoki mushrooms
1 onion, sliced
1 bunch of green onions, chopped
1 serrano pepper, chopped
4 garlic cloves, minced
2 packs of udon noodles
1/4 cup noodle soup base
1 tbsp of Korean chili pepper flakes
1 tbsp of Korean chili paste
2 tbsp of canola oil

spicy seafood & udonDirections:
Follow the package instructions to cook the udon noodles, and then set aside.

Heat up the canola oil in a large pan (or pot, but if you have a wok that would be perfect!), give the oil a minute to heat up, then add the garlic and onions and stir fry for a minute until fragrant. Add the carrots, mushrooms, and cabbage, and continue to stir fry until wilted and soft about 6 minutes. Add in the noodle soup base, along with the chili paste, serranos, and the chili pepper flakes and continue to stir for another minute. Proceed to add in the seafood mix and stir fry until cooked completely. If it seems a little dry, put in a splash of the noodle soup base, and continue to mix. Lastly, add the noodles and half of the green onions in and toss together for an additional 3-4 minutes or until everything is heated through. Serve warm and garnish with the remaining green onions.

spicy seafood & udonspicy seafood and udonI actually doubled the recipe and did half of it without the chili paste and peppers for the kids (with imitation crab instead of the seafood mix), and Ben and I got the half with the spice. Just typing this up is making me hungry and I think I’m going to make this again for dinner tonight. I’m going to break my meal plan for the week because the weekend was so busy that I never was able to get fontina cheese to make pizza, so that recipe will probably get made next week instead.

If you don’t like spice, just omit the spicy ingredients. Or if you don’t have the Korean spices and paste, I’d make it with regular cayenne pepper and add a bit more noodle soup base (or soy sauce if you don’t have noodle base). Also, if you don’t eat seafood, you could most certainly stir fry in some chicken or leave meat out if you are vegetarian and just up the amount of vegetables you put in. I love how easily adaptable this dish can be. If you give it a try, I’d love to hear how it works out for you!

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