Spicy Seafood Udon Pasta (Kabuki Copycat)
These spicy, buttery udon noodles tossed with seafood & veggies are one of my favorite dishes from Kabuki!
Servings: 1 serving
Ingredients
- 8 oz frozen udon noodles (1 serving)
- 1 tbsp butter
- 2 tbsp olive oil
Seasoning blend
- 1½ tsp Blackened Redfish Magic Seasoning see notes for homemade recipe
- ¼ tsp shichimi togarashi
- ¼ tsp cayenne pepper optional (spicy)
Seafood
- 4 jumbo shrimp (16/20 count)
- 4 mussels
- 1 oz calamari or squid
Veg
- 1 oz carrot
- 1 oz asparagus
- 2 garlic cloves
Instructions
- Make the spice blend. Combine Blackened Redfish Magic Seasoning, shichimi togarashi, and cayenne pepper (if you want it spicy). Mix well and set aside.1½ tsp Blackened Redfish Magic Seasoning, ¼ tsp shichimi togarashi, ¼ tsp cayenne pepper
- Prep the aromatics and vegetables. Mince the garlic, cut the asparagus on a deep bias into 3-inch pieces, and cut the carrots into matchsticks.1 oz carrot, 1 oz asparagus, 2 garlic cloves
- Prepare the udon. Boil some water then turn off the heat. Drop the frozen udon noodles into the boiled water just until they loosen and separate (about 20-30 seconds). Drain and immediately rinse under cold water to stop the cooking. Set aside.8 oz frozen udon noodles
- Season the seafood. Lightly season the seafood with a pinch of the spice blend, reserving the rest for later.*You can use whatever blend of seafood you prefer, or a different protein entirely.4 jumbo shrimp , 4 mussels, 1 oz calamari or squid
- Sauté the vegetables. Heat 1 tsp olive oil in a 10-inch pan over medium heat. Add the asparagus, carrots, and a small pinch of the spice blend. Sauté until they start to soften but still have some snap.
- Cook the seafood. Add 1 tsp more of olive oil, then the seafood and cook until it's about ¾ of the way done (about 3 minutes).
- Make the seasoning base. Pushing everything to the opposite side of the pan, add the remaining olive oil (about 1¼ tbsp), butter, garlic, and spice blend. Mix well, then add 1 tbsp of water to deglaze and scrape up any flavorful bits at the bottom of the pan.1 tbsp butter
- Add the udon. Add the parboiled udon noodles and toss everything together for 1-2 minutes, until the noodles are heated through and coated in the buttery spice mixture.
- Plate and serve immediately, scraping any sauce left behind onto the plate.
Notes
- This recipe has been updated from a previous version using soy sauce and other seasonings as the sauce base. If you wish to continue using that recipe, here it is:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp minced garlic
- 1 tbsp shichimi togarashi
- 1 tbsp water
- For the seafood, season with salt, garlic powder, and white pepper to taste.
- If you can't get the Blackened Redfish Magic Seasoning, use 1½ teaspoons of this spice blend (save the rest for whatever you like):
- 1 tablespoon sweet paprika
- 2 ½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- ¾ teaspoon white pepper
- ¾ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried oregano leaves
Nutrition
Serving: 1serving | Calories: 809kcal | Carbohydrates: 72g | Protein: 35g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.5g | Cholesterol: 206mg | Sodium: 2594mg | Potassium: 460mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5863IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 3mg
