These udon noodles with shrimp and calamari are a fast, savory weeknight dinner packed with color and texture. Tender seafood, crisp bell peppers and carrot, and a glossy oyster-and-chili sauce cling to every chewy noodle. If you love shrimp dinners, try our Baked Sushi Rolls with Shrimp and Shrimp Pasta in Creamy Tom Yum Sauce next.
Ingredients
- 200 g (7 oz) udon noodles
- 12 frozen shrimp
- 100 g (3.5 oz) frozen calamari
- 100 g (3.5 oz) red bell pepper
- 100 g (3.5 oz) yellow bell pepper
- 100 g (3.5 oz) carrot
- 4 tbsp oyster sauce
- 2-3 tbsp Thai sweet chili sauce
- Sesame seeds and green onion, for serving
Instructions
- Stir-fry the carrot and bell peppers; set aside. Stir-fry the shrimp; set aside. Stir-fry the calamari, then return the shrimp and vegetables to the pan.
- Add the oyster and Thai sauces; fry 3 minutes.
- Boil the udon for 6 minutes after the water returns to a boil; rinse with cold water so the noodles cool and do not stick.
- Toss the noodles into the pan with everything else; sprinkle with sesame seeds and green onion.
Tips
- Do not overcook the seafood; it turns rubbery quickly, so keep the stir-frying brief.
- Rinsing the udon in cold water is the easiest way to keep the noodles loose and glossy.
- For more Asian-inspired noodle ideas, browse the recipes at Serious Eats.
Nutrition: per 100 g: 142.7 kcal, protein 11.7 g, fat 2.6 g, carbs 18.9 g.