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My BigMouth Blog | A Blog by Jason Glover

Shrimp & Scallop Udon

Shrimp & Scallop Udon

Shrimp & Scallop Udon | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

There's nothing more comforting than a big bowl of noodle soup! This Shrimp and Scallop Udon hits the spot every time!

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Yields3 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 2 packages udon noodles
 2 dashi packets
 3 cups water or chicken stock (if using stock, you don't need the dashi)
  cup diced or thinly sliced onion
 2 tsp minced ginger
 4 tbsp sesame oil, divided
 soy sauce, to taste
 salt, pepper, chili powder, to taste
 12 fresh scallops
 6 fresh shrimp (or you could use ham or chicken instead of seafood)
 furikake or sesame seeds, for garnish

1

Heat 2 tbsp of the sesame oil in a large pot over medium heat.

2

Add the onions and ginger and cook until softened.

3

Add the water and dashi packets or chicken stock then bring to a boil.

4

Stir in the noodles and add a dash of soy sauce. Simmer until the noodles are cooked through (or heated through if using precooked).

5

While the noodles are simmering, cook the shrimp and scallops. Heat the remaining sesame oil in a non-stick pan.

6

Season the shrimp and scallops with salt, pepper, and chili powder and cook for 1-2 minutes per side. Until the shrimp are pink and the scallops are firm. (Don't overcook!)

7

Ladle the soup into bowls, top with the cooked seafood, and garnish with furikake and/or sesame seeds. Enjoy!

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Ingredients

 2 packages udon noodles
 2 dashi packets
 3 cups water or chicken stock (if using stock, you don't need the dashi)
  cup diced or thinly sliced onion
 2 tsp minced ginger
 4 tbsp sesame oil, divided
 soy sauce, to taste
 salt, pepper, chili powder, to taste
 12 fresh scallops
 6 fresh shrimp (or you could use ham or chicken instead of seafood)
 furikake or sesame seeds, for garnish

Directions

1

Heat 2 tbsp of the sesame oil in a large pot over medium heat.

2

Add the onions and ginger and cook until softened.

3

Add the water and dashi packets or chicken stock then bring to a boil.

4

Stir in the noodles and add a dash of soy sauce. Simmer until the noodles are cooked through (or heated through if using precooked).

5

While the noodles are simmering, cook the shrimp and scallops. Heat the remaining sesame oil in a non-stick pan.

6

Season the shrimp and scallops with salt, pepper, and chili powder and cook for 1-2 minutes per side. Until the shrimp are pink and the scallops are firm. (Don't overcook!)

7

Ladle the soup into bowls, top with the cooked seafood, and garnish with furikake and/or sesame seeds. Enjoy!

Shrimp & Scallop Udon

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