Spicy Seafood Udon Pasta (Kabuki Copycat)

I worked at Kabuki for many years as a young adult, and I love their food! I’m sharing 5 recipes inspired by my favorite Kabuki signature dishes- this one is their Spicy Seafood Udon Pasta and it is easily my favorite thing to order at Kabuki.

The Spicy Seafood Udon Pasta is SERIOUSLY good! I’ve been ordering this dish from Kabuki for the last 15 years and my friends love it too.

I don’t really know how to describe the taste except that its slightly spicy, savory, and buttery. I’ve never tried anything else like it- this is a really unique dish in my opinion, and it is to die for!

Ingredients

  • Seasoning sauce- soy sauce, oyster sauce, Shichimi togarashi, garlic, and a little water.

    *Shichimi togarashi is a Japanese 7 spice blend. It is made with chili flakes, seaweed, sesame seeds, and a few other spices. It adds a spicy umami kick and cannot be substituted with anything else for this dish!

  • Butter- without the butter, this dish will not taste right. The main parts to this dish are actually the butter and shichimi togarashi. One of the line cooks told me this a long time ago and I’m so glad I remembered because I would have never guessed these were the two main ingredients!

  • Udon noodles– I buy the refrigerated packets of udon noodles from the Asian market. You will need to quickly parboil these before stir frying- just until the noodles are loosened. Careful not to overcook them!

  • Seafood- Kabuki uses shrimp, scallops, mussels, and calamari. You can use whatever you prefer and as much or as little as you want. Lightly season with salt, garlic powder, and white pepper. 

  • Veggies- carrots & asparagus are all you need. Lightly season with salt, garlic powder, and white pepper. The asparagus is actually one of my favorite parts of this dish, don’t skip it! It compliments the udon so well!

  • Shichimi togarashi is a Japanese 7 spice blend. It is made with chili flakes, seaweed, sesame seeds, and a few other spices. It adds a spicy umami kick and cannot be substituted with anything else for this dish!

Preparation

This is a pretty easy weeknight dinner for me- the cook time on everything is pretty short and if you plan correctly, you can have this ready in less than 20 minutes. 

  1. First, prep your veggies. Cut the carrots into matchsticks and slice the asparagus on a bias into 3 inch long pieces. Mince 1 tbsp of garlic too. Set aside. (5 min)

  2. Next, make the seasoning sauce. It’s only 5 ingredients, including the minced garlic. Set aside. (1 min)

  3. Quickly blanch the udon noodles in hot water just until loosened. Set aside. (1 min)

  4. Lightly season the seafood with salt, white pepper, and garlic salt. (1 min)

  5. Heat oil in a large skillet and cook the seafood. Cover and set aside. More detailed instructions in the recipe card below. (5-7 min)

  6. Saute the veggies (2 min)

  7. Add butter & seasoning sauce (1 min)

  8. Add the udon noodles and stir fry for 1 min.

  9. Add the seafood back in just to heat through. (1 min)

Other Kabuki Copycat Recipes

If you haven’t checked it out already, I posted Kabuki’s Firecracker recipe, which was the first of this 5-recipe series. It’s a spicy tuna dip with wonton chips and you definitely want to make it! Perfect for parties or just a small snack/appetizer. 

*This blog post has affiliate links to products that I recommend. I am not sponsored by these brands, but I do make a small commission from purchases made through these links.

Spicy Seafood Udon Pasta (Kabuki Copycat)

Servings 1

Ingredients
  

  • 1 packet udon noodles (about 7 oz)
  • 2 tbsp butter split
  • 1 tbsp vegetable oil

Seasoning sauce

  • 2 tsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp minced garlic
  • 1 tbsp shichimi togarashi
  • 1 tbsp water

Seafood

  • 3 jumbo shrimp (16/20 ct)
  • 3 scallops
  • 2 oz calamari
  • 3 mussels
  • salt to taste
  • garlic powder to taste
  • white pepper to taste

Veg

  • 1 oz carrot
  • 1 oz asparagus

Instructions
 

  • Combine soy sauce, oyster sauce, minced garlic, shichimi togarashi, and a little water in a small bowl. Mix and set aside.
  • Cut the carrots into matchsticks and slice the asparagus on a bias into 3 inch long pieces. Set aside.
  • Season the seafood with salt, garlic powder, and white pepper.
  • Heat 1 tbsp vegetable oil in a large skillet over medium heat, then add the shrimp and scallop.
  • After 2 minutes, flip the shrimp and scallop over then add 1 tbsp of butter. When fully cooked through (4-5 minutes total), remove from pan and keep covered.
  • Next add the mussels and calamari to the pan. The calamari will cook very fast- no more than 2 minutes. The mussels will take 4-5 minutes.
    *I normally cook all the seafood at the same time. I'm doing them separately here because of the short window that seafood has before it is overcooked. Cook all the seafood together if you're confident you won't burn or overcook anything 🙂
  • Set the seafood aside and keep covered so it stays warm.
  • Drizzle a little more oil into the pan then add the carrots and asparagus. Season with salt, garlic powder, and white pepper to taste. Saute on medium heat for 1-2 minutes.
  • Increase the heat to medium-high then push all the veggies to the outside making a hole in the center. Add 1 tbsp butter.
  • Add the seasoning sauce. Your pan should be hot enough that it bubbles and sizzles.
  • Add the packet of udon noodles and stir fry for 1 minute.
    *The noodles need to be quickly blanched in hot water until just loosened before adding to the pan. Careful not to over cook them!
  • Add the seafood back to the pan just to heat through and enjoy 🙂
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This Post Has One Comment

  1. Kathy

    5 stars
    Soooo delicious! I love udon noodles! Follow all her steps and your fish will come out perfectly. *chefs kiss*

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