Seafood-Udon Salad

seafood salad

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


  1. Separately marinate shrimp, calamari strips and scallops in cooking wine with a pinch of salt.
  2. Cook udon as indicated by the instructions on the package.
  3. 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.
  4. 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.
  5. Decorate the salad with sliced tomato wedges and garnish with shredded green onion.
  6. Serve with dressing. Makes 6-8 servings.

What is udon, and where can I get it?

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:

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