Stir Fried Seafood Kaisen Yaki Udon Noodles
This recipe is delicious with almost any type of seafood. You can simply use shrimp or substitute in a light white fish like cod or pollack. Recipe courtesy of Chef Masaharu Morimoto.
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Cooking tools:
- Wok
- Skillet
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Stove
- Spatula
- Tongs
- Spoon
- Serving bowl
- Plate
- Paper towel
- Airtight container
- Kitchen towel
Ingredients
- 1/2 cup chicken stock or water
- 1/2 cup Japanese soy sauce
- 1/4 cup oyster sauce
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 2 tablespoons toasted sesame oil
- The Spice House Black Garlic Ramen Pepper to taste
- 1 cup sliced carrots
- 4 lightly packed cups destemmed, chopped curly kale
- 1 1/2 cups trimmed, halved snow peas
- 2 pounds fresh or frozen pre cooked udon noodles
- 3 tablespoons vegetable oil
- 2 cups stemmed, thinly sliced shiitake mushrooms
- 8 scallions, trimmed and cut into 1-inch pieces
- 2 cups (1 pound) mixed raw seafood
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