Ingredients
Scale
- 200g udon noodles
- 150g shrimp, peeled and deveined
- 150g squid, cleaned and sliced
- 100g scallops
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Garnish: sliced green onions, sesame seeds, and fresh cilantro
Instructions
- Prepare the seafood by gathering all fresh ingredients and ensuring they are cleaned and ready for cooking.
- Cook the udon noodles in boiling water according to package instructions, adding broccoli florets and bell pepper slices.
- In a skillet, heat sesame oil and sauté garlic until fragrant. Add shrimp, squid, and scallops, stir-frying until cooked through.
- Combine the cooked udon noodles, sautéed seafood, and vegetables in a bowl. Drizzle with soy sauce and toss gently. Garnish with green onions, sesame seeds, and cilantro before serving.
Notes
- If you have leftovers, allow the dish to cool and store in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed dumplings or an Asian-style salad.
- You can use frozen seafood; just ensure it’s thawed and dry before cooking.
- For a vegetarian option, substitute seafood with tofu or vegetable mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg