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Home Japanese Cuisines Recipe Index Yaki-udon (Japanese Seafood Noodle Stir-fry) More recipes Fish and Seafood Crabmeat with wasabi mayonnaise Karei shioyaki (flat fish with salt) Saikyo-zuke (sweet miso-marinated fish) Baked salmon Smoked Salmon with Edamame Satsuma-age (deep-fried fish cakes) Scallops in yuzu Takoyaki (octopus balls) Tempura Sushi California rolls Inside-out California rolls Jumbo shrimp (for sushi) Shredded daikon (sushi garnish) Sushi rice Chicken Tsukune (minced chicken patties) Chicken thighs with umeboshi and shiso Grilled miso chicken Mizutaki (chicken stew) Oyako-donburi (chicken and egg over rice) Tori kara-age (deep-fried chicken nuggets) Other Meat Dishes Bite-sized pepper steaks Shabu-shabu (quick-cooked beef) Tonkatsu (pork cutlet) Vegetables, Tofu, Eggs Eggplant Salad with Lemon-flavored Plum Dressing Green beans with sesame dressing Kenchin vegetable soup Naganegi stuffed with crabmeat Seaweed and potato patties Summer pickles (achara-zuke) Shiso tofu Deep-fried yuba rolls Chawan-mushi (egg custard) Rice and noodles Grilled rice balls with vegetable miso Autumn chestnut rice Ochazuke (green tea over rice) Yaki-udon (stir-fried noodles) Other dishes Dashi, ponzu (cooking basics) Miso soup Desserts Matcha fruit bavarois Okinawan sweet fritters Other Asian Recipes Honeyed chicken breasts Korean cellophane noodles Pork spareribs	Yaki-udon (Japanese Seafood Noodle Stir-fry)
	Ingredients: 400g / 14oz dried udon noodles 2 tablespoons sunflower oil 175g / 6oz squid, cleaned and sliced 450g / 1 lb large cooked prawns, shelled and deveined 4 spring onions, roughly chopped 225g / 8oz bean sprouts 15 fresh shiitake mushrooms, sliced 4 teaspoons dried green seaweed, soaked in hot water and drained 4 tablespoons bonito flakes 4 tablespoons Japanese or light soy sauce salt and freshly ground black pepper Stir-frying coaxes maximum flavour out of seafood ingredients and gives the noodles a smooth, slippery texture. Directions Bring water to the boil, add the noodles and cook for 7 to 15 minutes. Rinse under cold water and drain. Heat the oil in a wok or frying pan until very hot and stir-fry the squid and prawns for 2 minutes. Add the spring onions, bean sprouts, mushrooms and seaweed and stir-fry for 2 minutes. Add the noodles and remaining ingredients and seasonings, and stir-fry for 1 minute. Divide the noodles and seafood among four plates and serve.	Recipe Source Reprinted with permission from the book: Healthy Noodles by Kurumi Hayter Periplus Editions (HK) Ltd. This complete guide to cooking noodles features more than 60 recipes, and describes the ingredients, cooking methods and vegetable cutting techniques used in noodle preparation. Whether you like your noodles hot or cold, thick or thin, there's always a noodle for every occasion. ISBN 962 593 6513 Y2100 Find this book at your local English-language bookstore in Japan Or use the ISBN to order from your local bookstore. Source: Healthy Noodles by Kurumi Hayter Copyright (c) 1999 Quintet Publishing Limited Reprinted by permission. All rights reserved.

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