Stir-Fried Seafood Udon Noodles

For nights when you're low on time, udon noodles are a great ingredient to have on hand because there's no need to boil them in a saucepan; simply separate the noodles by hand, then add them directly to your stir-fry for a one-pan dinner that's ready in no time.

Stir-Fried Seafood Udon Noodles

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings


  • 4 tsp (18 mL) vegetable oil
  • 225 g jumbo shrimp, (21 to 25 count), peeled and deveined
  • 225 g jumbo scallops, (20 to 40 count), patted dry
  • 1 tbsp (15 mL) minced peeled fresh ginger
  • 2 cloves garlic, minced
  • 2 pkg (each 200 g) fresh udon noodles
  • 4 heads Shanghai bok choy, (about 450 g total), cut in 1/2-inch (1 cm) wedges
  • 2 cups (500 mL) sliced stemmed shiitake mushrooms
  • 1 sweet red pepper, thinly sliced
  • 2 green onions, sliced diagonally in 1/2-inch (1 cm) thick pieces
  • 2 tbsp (30 mL) oyster sauce
  • 1/4 tsp (1 mL) pepper


In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.

In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined.

Tip from The Test Kitchen: For best results, pat the shrimp and scallops dry with paper towel before cooking.


Source: Canadian Living Magazine, January 2016

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Sharon Chung

Sharon Chung

CENTURY 21 Atria Realty Inc., Brokerage*
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