Pan Fried Seafood Udon With Black Pepper Recipe

Prepare noodles

If using refrigerated udon, loosen noodles under warm water and separate gently. If using frozen, cook per package until pliable, drain well and toss with 1 tsp neutral oil to prevent sticking.

Whisk together soy sauce, oyster sauce, water or dashi, dark soy (if using), and 1 tsp freshly ground black pepper in a small bowl. Set aside.

Pat shrimp, scallops, and calamari dry with paper towels. Lightly season with a pinch (about 1/8 tsp) of kosher salt and 1/4 tsp freshly ground black pepper.

Heat 1 tablespoon neutral oil in a large heavy skillet or cast-iron pan over medium-high heat. When oil is shimmering, add scallops spaced apart and sear 1 minute per side until golden but not fully cooked through. Transfer to a plate.

Add another 1/2 tablespoon neutral oil if needed. Add shrimp and cook 1-2 minutes per side until pink and opaque. Remove to plate with scallops. Quickly stir-fry calamari 30-45 seconds until just firm; do not overcook. Remove and reserve with other seafood.

Crack the egg into the hot pan (wipe pan quickly if too much residue), scramble briefly to soft-cook, then fold and break into bite-size pieces. Remove and reserve with seafood.

Wipe the pan if it has burnt bits, then heat remaining 1/2 tablespoon neutral oil over medium-high heat. Add sliced onion and stir-fry 1-2 minutes until softened and translucent.

Add minced garlic and ginger; cook 20-30 seconds until fragrant but not browned.

Add julienned carrot and white parts of scallions; stir-fry 1 minute. Add spinach or chopped bok choy and cook until wilted, about 30-45 seconds.

Increase heat to high. Add the prepared udon to the pan with vegetables and spread into an even layer. Let sit undisturbed 30-45 seconds to get a light char on the noodles, then toss or stir-fry for 30 seconds.

Pour the reserved sauce over the noodles and toss quickly to coat, scraping any browned bits from the pan into the sauce.

Return the cooked seafood and scrambled egg to the pan. Toss gently to combine and heat through for 30-60 seconds. Taste and adjust seasoning with remaining 1/4 tsp kosher salt or additional soy to taste.

Drizzle sesame oil over the pan-fried udon, add remaining 1 tsp freshly ground black pepper (or more to taste), and toss once.

Transfer to serving plates. Garnish with sliced scallions, toasted sesame seeds, and a lemon wedge to squeeze over if desired.