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Seafood Udon 1

Seafood Udon

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Japanese


Seafood Udon is a very light but flavourful noodle dish that is a must try for seafood lovers. I still remember the first time I tried this one it was in Mövenpick – Marche restaurant in Hong Kong’s Victoria Peak, and since then I fell in love with this dish. Funny enough that this is a Japanese dish but I had tried it in a Swiss restaurant.



  • 4 packets single serve udon noodles
  • 1 kg clams
  • 250g salmon, cut into 1 inch cubes
  • 12 pcs shrimps, peeled and deveined
  • 300 g scallops
  • 3 cups water
  • 3 cups dashi stock
  • 2 tbsp sake
  • 2 tbsp mirin
  • nori sheets, shredded
  • lots of spring onions, chopped
  • chilli flakes
  • sea salt
  • freshly black ground pepper


  1. Cook udon noodles according to instructions then set aside.
  2. In a pot add the water and dashi stock, bring it to a boil.
  3. While stock is boiling add mussels, once they open remove it with slotted spoon then set aside.
  4. Add the shrimps, salmon and scallops into the boiling stock then remove them using a slotted spoon once cooked. This will take a few seconds.
  5. Add the sake and mirin then simmer for 3 minutes. Season with sea salt and freshly ground black pepper.
  6. Place cooked udon noodles in bottom of a soup bowl then place the cooked seafood and a handful of spring onions on top. Pour boiling broth then serve with chilli flakes and shredded nori sheets.