Udon Noodles With Bay Scallops And Baby Bok Choy Recipe Recipe

Name: Udon Noodles With Bay Scallops And Baby Bok Choy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; Kosher salt and freshly ground black pepper; 1/2 pound bay scallops, dried on paper towels; 1 pound baby bok choy, ends trimmed, roughly chopped; 1/2 cup homemade or store-bought low-sodium chicken stock; 3 tablespoons soy sauce; 1 teaspoon sesame oil; 1 teaspoon mirin (see note); 1/2 teaspoon sugar; 2 servings fresh or frozen udon; Pinch togarashi (optional)

Servings: persons

3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/2 pound bay scallops, dried on paper towels
1 pound baby bok choy, ends trimmed, roughly chopped
1/2 cup homemade or store-bought low-sodium chicken stock
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon mirin (see note)
1/2 teaspoon sugar
2 servings fresh or frozen udon
Pinch togarashi (optional)

1
Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons of oil in a 12-inch stainless steel skillet over high heat until just starting to smoke. Season scallops with salt and pepper and add half of scallops to skillet. Cook without moving until well browned on once side, about 45 seconds. Stir and continue cooking until lightly browned on remaining sides, about 30 seconds longer. Remove scallops with a slotted spoon and set aside on a plate. Reheat oil until smoking and repeat with remaining scallops.
2
Add remaining tablespoon oil to skillet and heat over medium-high heat until shimmering. Add bok choy and stir well. Stir fry until bright green and tender, about 1 minute. Pour in stock, soy sauce, sesame oil, and mirin. Bring to a boil, and then reduce heat to low.
3
Cook udon according to directions on the packaging. Drain in a colander and immediately transfer to the skillet. Toss well and cook over medium-high heat until noodles mostly absorb the sauce, about 30 seconds. Stir in scallops and cook until barely heated through. Sprinkle with togarashi (if desired) and serve immediately.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, Kosher salt and freshly ground black pepper, 1/2 pound bay scallops, dried on paper towels, 1 pound baby bok choy, ends trimmed, roughly chopped, and more.

Yes, Udon Noodles With Bay Scallops And Baby Bok Choy Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Udon Noodles With Bay Scallops And Baby Bok Choy Recipe

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