This recipe is delicious with almost any type of seafood. You can simply use shrimp or substitute in a light white fish like cod or pollack.
Recipe courtesy of Chef Masaharu Morimoto.
Yield: 4 servings
Combine the chicken stock, soy sauce, oyster sauce, sake, sugar, sesame oil, and Black Garlic Ramen Pepper in a medium bowl and mix well.
Bring a large pot of water to a boil. Add the carrots, kale and snow peas and cook for 2 minutes.
Use a strainer to remove them from the water (keep water boiling) and rinse the vegetables well under cold water. Gently squeeze the kale to remove excess water.
Cook the udon noodles in the boiling water, stirring occasionally, just until the noodle clumps separate, about 2 minutes for fresh and 4 minutes for frozen. Drain well.
Heat the vegetable oil in a wide shallow pot in Dutch oven over medium high heat until it shimmers. Add the mushrooms and scallions and cook, stirring occasionally, until the mushrooms start to wilt, about 2 minutes. Add the kale, snow peas, and seafood and cook, stirring occasionally, until the seafood is almost cooked through, about 2 minutes.
Increase the heat to high, add the sauce, and bring to a boil. Add the noodles and cook, stirring, until the sauce thickens slightly, and the noodles are well coated, about 2 minutes.
Divide among 4 plates and serve right away. Season with additional Black Garlic Ramen Pepper to taste.