This recipe brings together fresh seafood, a culinary fixture of Taiwan, and thick, juicy Japanese udon noodles.
- 20 pieces medium-large shrimp, peeled, deveined
- 2 pieces calamari steak, cut into strips
- 1 cup fresh scallops
- 2 packs udon*
- 2 romaine hearts, cut into chunks
- 2 tomatoes, sliced into wedges (optional)
- Shredded green onion, to taste
- Pinch of salt
- 1/2 tsp cooking wine
- Black pepper, to taste
- Cooking oil
- Seasame dressing (or any salad dressing you prefer), to taste
- Separately marinate shrimp, calamari strips and scallops in cooking wine with a pinch of salt.
- Cook udon as indicated by the instructions on the package.
- Heat one tablespoon of oil over medium-high in a skillet. Pan fry both sides of the shrimp, the calamari strips and the scallops separately until the pieces turn light golden brown. Sprinkle black pepper to taste and set aside.
- Place cooked udon first in a large salad bowl. Next, place romaine chunks over udon. Then place all the pieces of cooked seafood on the top of romaine.
- Decorate the salad with sliced tomato wedges and garnish with shredded green onion.
- Serve with dressing. Makes 6-8 servings.
Udon are pencil-thick Japanese-style noodles. Note that each package of udon usually contains 5 small packs. This recipe calls for two udon packs. You can buy udon either fresh or frozen from Asian grocery stores; for fresh udon, check in the refrigerated shelves next to the dumpling skins and other noodles. Here is a package of udon: