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Shrimp and Scallop Yaki Udon

Shrimp and Scallop Yaki Udon - BRIENNE BOORTZ
  • Brienne Boortz
  • Shrimp and Scallop Yaki Udon


3 c. water

1 pkg. udon noodles (we use 44-oz. size found in Asian markets)

1 c. jumbo black tiger shrimp

2 tsp. olive oil

1 bunch broccoli

½ yellow onion

¹/³ c. carrots

½ c. fresh scallops

1 tsp. butter

2 tsp. soy sauce

¹/³ c. feta cheese

3 cherry tomatoes (for garnish)

2 sprigs parsley (for garnish)


In a pan, add the water and bring to a boil. Reduce heat to medium and add udon noodles.

Starting at the tail end, butterfly each shrimp, cutting to, but not through, the outside of shrimp. Set aside.

Heat a wok or any large frying pan to high and add olive oil. Reduce heat to medium and add broccoli, onions and carrots, and stir-fry for 3 minutes. Next, add the shrimp and scallops, cooking about 5 minutes or until fully cooked, then add butter.

Lastly, drain the udon noodles and add to the mixture. Add soy sauce and toss together until fully submerged with the ingredients.

Serve on a large, flat plate. Crumble the feta cheese on top and garnish with the cherry tomatoes and parsley. Serves 1 to 2.


This comfort food recipe is a very simple, creative meal I designed, inspired by a passion for Japanese cuisine and a love of Italian cuisine. Enjoy anytime. The flavors of the shrimp, scallops and udon, with a kick of feta cheese and a sip of your favorite white wine, do wonders on your palate.

— Submitted by Fujiyama owner Minji Suh

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