Spicy Seafood Yaki Udon Noodles Recipe (Seafood Udon Stir Fry)

Seafood yaki udon is a Japanese seafood udon stir fry that’s easy, delicious and comes together in just 30 minutes! It’s made with assorted seafood like shrimp, squid, and scallops that are tossed with chewy udon noodles and a simple savory sauce.

Udon is such a versatile noodle – you can have it with soup, stir-fries, or even fusion recipes! It can be served in various ways including a seasoned dashi broth or with curry, like my Curry Udon Noodles recipe, or cooked in a pan with sauce like my Mentaiko Udon recipe. It’s one of my favorite types of noodles because of their thickness and texture. They tend to be chewy compared to other types of noodles, which I absolutely love!

Whether you’re a udon noodle lover like me or want to add more seafood to your diet, this seafood yaki udon is for you.

Why you’ll love this recipe

There’s something comforting about a bowl or plate of noodles, especially when served with a medley of seafood. With this seafood yaki udon, you get the combination of chewy, bouncy noodles with the savory umami-rich sauce followed by a mix of perfectly cooked tender seafood.

Not only is this seafood yaki udon a flavor bomb, but it’s also incredibly simple to make. It’s a quick and easy noodle dish that requires low effort but gives you maximum flavor.

Best of all, it’s flexible! This dish is easily customizable based on what you desire or have available, so you can make it exactly how you like.

I always have udon noodles stocked in my freezer so I can prepare quick and easy meals like this any time. It’s also great when I want to purge my fridge or use any leftover ingredients that are about to go bad.

Seafood Yaki Udon Ingredients & Substitutions

Udon noodles: you can use either fresh (refrigerated) or frozen udon packets. I prefer using frozen udon noodles because they tend to be chewier and bouncier in texture. My favorite brand is Shirakiku Sanukiya.

Shrimp: I used about 6 to 8 pieces for this recipe, which serves 2. Feel free to add more or less depending on what you want!

Squid: I cut the squid into bite-sized pieces and then scored them for aesthetic but you don’t have to do this.

Scallops: I used about 4 pieces for this dish but you can adjust. Scallops can be on the more expensive side so you can skip this and substitute it with more shrimp and squid, or any other seafood you like including mussels and oysters.

Garlic cloves: feel free to add more but not less!

Onion: onions are a common ingredient used in yaki udon. I think they add a nice crunch and subtle sweetness to the dish.

Carrot: carrots are also commonly added to yaki udon. Not only do they add texture, but they also add a pop of color to the dish.

Cabbage: I used Taiwan cabbage but you can also use green cabbage or red cabbage. Napa cabbage is not ideal for this because it tends to release excess water.

Neutral oil: any neutral-tasting oil with a high smoke point would work including avocado, corn, canola, vegetable, sunflower seed, grapeseed, and peanut oil.

Salt: is used to season the seafood.

Ground white pepper: this can be substituted with ground black pepper.

Sauce Ingredients & Substitutions

Mushroom powder: also known as mushroom boullion is an umami seasoning used to elevate the flavors of a dish. It’s similar to dashi powder or anchovy powder, which you can use as a substitute.

Togarashi: is a Japanese chili spice used to add a kick of heat. There are many varieties however, I used Nanami Togarashi, which is a blend of 7 spices. I like this variety because it has a citrus undertone but you can use any type of chili spice you like, including gochugaru (Korean red chili flakes), cayenne pepper, paprika, or regular red chili flakes.

Soy sauce: this is the main seasoning ingredient for the dish. I love using the Pearl River Bridge brand.

Mirin: mirin is a type of Korean/Japanese rice cooking wine that adds complexity and a hint of sweetness to the sauce. You can substitute this with any type of cooking wine or sake, or skip it.

Garnish Ingredients & Substitutions

Chopped scallion: added for freshness and pop of color.

Togarashi: a little more spice to top it off but this is optional.

Bonito flakes: for an extra layer of flavor and texture, I like adding bonito flakes but this is optional.

How to prepare Seafood Yaki Udon

Step 1: Prepare the sauce

Prepare the sauce by mixing mushroom powder, togarashi, soy sauce, and mirin. Mix well until the powder has fully dissolved.

Step 2: Cook udon noodles

Cook the udon noodles according to the package instructions. Drain then set aside.

Step 3: Season seafood

Mix together salt and ground white pepper. Then, season the seafood on both sides.

Step 4: Cook seafood

In a pan, heat 1 tablespoon of oil over medium-high heat. Sear the shrimp and scallops for 2 minutes on each side. Remove and set aside.

In the same pan, heat 1 tablespoon of oil over medium-high heat. Cook the squid for about 1 minute then remove and set aside.

Step 5: Saute aromatics

Heat the remaining tablespoon of oil in the same pan. Add onions and garlic, and cook for 1 minute until fragrant.

Step 6: Cook the vegetables

Toss in the carrot and cabbage, and cook for about 2 minutes until tender.

Step 7: Add the remaining ingredients

Add the udon noodles, seafood, and sauce. Mix until the noodles and seafood are well-coated.

Step 8: Garnish and serve

Garnish with chopped scallions, togarashi, and bonito flakes. Serve and enjoy!

Cooking Tips for Seafood Yaki Udon

• If you have time, set the seafood aside for 10 minutes after seasoning with salt and pepper. This will result in a more flavorful dish, as the seasoning has had time to ‘marinate’ the seafood.
• While onions, carrots, and cabbage are vegetables commonly used to make yaki udon, feel free to substitute or add any additional vegetables you like including mushrooms, scallions, zucchini, and broccoli.
• When you’re cooking the udon noodles, be sure to undercook them by 30 seconds to a minute from the package instructions. The udon noodles will finish cooking in the pan.

Frequently Asked Questions

What is the difference between udon and yaki udon?

Udon is a type of Japanese noodle that’s usually made from wheat flour, salt, and water. Texturally, they are chewy and slightly bouncy, and visually, they’re thick about 1/4 inch. Udon is incredibly versatile and can be served in various ways including soups, stir-fries, and even fusion dishes.

Yaki udon on the other hand is udon that is stir-fried with assorted vegetables and/or meat. This version is usually made with a soy sauce-based sauce that coats each strand of noodles. Udon noodles are great for stir-frying because they soak up all the sauce and flavors of the dish.

What is yaki udon sauce made of?

Yaki udon sauce is usually made of soy sauce and mirin. From there, you can build on the flavors by adding ingredients such as mushroom powder and chili spices like togarashi for a more complex and delicious sauce. Keep in mind that yaki udon is traditionally light in color and seasoning.

Can I substitute the seafood for other proteins?

Yes, absolutely! You can use any type of seafood you enjoy including shrimp, squid, scallops, mussels, and oysters. You probably want to avoid using delicate seafood like fish as they can break apart while cooking. Aside from seafood, other popular proteins used in yaki udon include pork, chicken, beef, and even tofu!

Is this Seafood Yaki Udon spicy?

Due to the addition of togarashi (Japanese chili spice), this dish is slightly spicy. You can adjust the spiciness by reducing or increasing the amount of togarashi added. If you wanted a mild dish, you could skip it completely.

Can I make Seafood Yaki Udon in advance?

This seafood yaki udon dish is best enjoyed fresh. As the udon noodles sit and soak in the sauce, they will lose their chewiness and bounciness, resulting in a soft and mushy texture. You can prepare all the ingredients including prepping the vegetables and proteins, as well as mixing the sauce to save you time but I don’t recommend cooking this dish until you’re ready to serve.

How can I store Seafood Yaki Udon?

If you have leftover seafood yaki udon, you can store them in an airtight container in the fridge for 2 to 3 days. To reheat, run it through the microwave or reheat it over the stovetop in a pan. If reheating on the stovetop, you might need to add a splash of water to get the noodles moving.

Looking for more easy and delicious seafood recipes?

Here are my favorite dishes!

• Ginger Scallion Lobster
• Sake Mussels
• Crab Onigiri
• Hawaiian Salmon Poke
• Soy Marinated Raw Crab
• Easy Homemade Salmon Lox