Stir-Fried Seafood Udon Noodles Stir-Fried Seafood Udon Noodles

Stir-Fried Seafood Udon Noodles | Food styling by Noah Witenoff | Prop styling by Jennifer Evans Image by: Steve Krug

For nights when you're low on time, udon noodles are a great ingredient to have on hand because there's no need to boil them in a saucepan; simply separate the noodles by hand, then add them directly to your stir-fry for a one-pan dinner that's ready in no time.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings



In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.

In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined.

Tip from The Test Kitchen: For best results, pat the shrimp and scallops dry with paper towel before cooking.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 638 mg
  • Sugars 3 g
  • Protein 25 g
  • Calories 316.0
  • Total fat 7 g
  • Potassium 833 mg
  • Cholesterol 78 mg
  • Saturated fat 1 g
  • Total carbohydrate 41 g


  • Iron 23.0
  • Folate 29.0
  • Calcium 14.0
  • Vitamin A 59.0
  • Vitamin C 162.0
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Lunch & Dinner

Stir-Fried Seafood Udon Noodles