Creamy Seafood Udon


Lorna demonstrated this Creamy Seafood Udon recipe in the Gilmore Park Community Kitchen the same day Minoo made the Walnut Balls.

Creamy-Seafood-Udon-12-600x400

This Creamy Seafood Udon is loaded with scallops, squids, mussels, shrimps, imitation crab meat, fish balls and vegetables.

Ingredients

  • 200g Udon
  • 2 tablespoons oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup broccoli flowerets
  • 1/4 cup sliced mushrooms
  • 1 can evaporated milk
  • 2 cups seafood (scallops, squids, mussels, shrimps)
  • 5 sticks imitation crab meat
  • 4 fish balls (halves)
  • 2 tomatoes (sliced for garnishing)
  • 1 green onion (chopped for garnishing)

Creamy-Seafood-Udon-1-600x400

Source: adapted from Carnation

Prep time: 20 minutes; Cook time: 20 minutes;  Serve 4

Instructions

Creamy-Seafood-Udon-2-300x200Lorna is such a perfectionist that she asked for the bean sprouts’ root to be removed. I normally dont do that. Fortunately we have many hands in the kitchen to do it.
Creamy-Seafood-Udon-7-300x200Bring a pot of water to boil and cook the udon in salted boiling water until al-dante.

Drain the noodle and set aside.

Creamy-Seafood-Udon-5-300x200Heat oil in a deep frying pan. Saute onion and garlic until onion is translucent.
Creamy-Seafood-Udon-6-300x200Add mushrooms and saute for another 2 minutes.
Creamy-Seafood-Udon-15-200x300Add evaporated milk and bring it to a boil.
Creamy-Seafood-Udon-8-300x200Add all the seafood, crab strips and fish balls. Cook for 5 minutes (do not need to cover).
Creamy-Seafood-Udon-9-300x200Add broccoli and cook for another 2 minutes. Season with salt and pepper. Lastly, add the bean sprout and remove from heat.
Creamy-Seafood-Udon-11-300x200Place the cooked udon on a large platter. Pour the creamy seafood sauce onto the udon. Garnish with sliced tomatoes and chopped green onion.

Serve hot.

Lorna, thank you for sharing this Creamy Seafood Udon recipe.

4 thoughts on “Creamy Seafood Udon

  1. Thanks Ant. 🙂

    I feel very silly now.. All along i’ve been thinking it was some sort of cookie/biscuit or even a water chestnut that had been colored.

    Hahaha.

  2. Kaylee: It’s a type of Japanese fish cake called “Narutomaki.” If you stop by Yaohan, T&T, H-Mart (Seymour x Robson) or any Japanese grocery store, they should have plenty of it available.

  3. Great post..I am going to make this sometime this week!!!

    I was curious – in the photo (Creamy-Seafood-Udon-8) where it shows all the seafood and stuff in the pot, what are those things in the middle with the pink spirals? I see those on a lot of food blog pictures, but I don’t know what they are!!!

    Thanks, Kaylee

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