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Seafood Udon

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Ingredients

- 3 handfuls of dried udon, boiled, drained and set aside
- 6 cloves garlic, minced
- 1 bunch scallions (whites separated from greens and sliced)
- large shrimp
- 1/2 pound deveined and peeled shrimp
- 1/2 pound large sea scallops
- 1 can baby corn
- handful of snow peas
- 1 napa cabbage, chopped
- 1 package baby bella mushrooms, quartered
- 1 package fried fishcake
- 1/2 package kamaboko (fishcake with pink rim)
- 1/2 carrot, julienned
- 1 tsp soy sauce
- 1/2 tsp sugar
- olive oil
- salt and pepper to taste


1. Fry half of the minced garlic until fragrant in hot oil and add shrimp and scallops. Salt lightly. Add a dollop of water and cover immediately to steam. Do not toss around too much or scallops will break. When opaque, remove shrimp and scallops. Set aside.
2. In same pot, sautee mushrooms until tender. Set aside.  Discard excess liquid from mushrooms.
3. Back in the same pot (again!), add oil and remaining minced garlic and white part of scallions. Add fishcakes and sautee for 2 minutes.
4. Add soy sauce and sugar, snow peas, napa cabbage and baby corn. Cover pot and allow vegetables to steam, about 3 minutes.
5. Add remaining cooked shrimp and scallops, mushrooms, green part of scallions, and udon. Gently stir to combine all ingredients.
6. Top with carrots for crunch. Serves 4-5.

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