This Spicy Scallop and Udon Stir-Fry is a fun and vibrant dish that combines tender, seared scallops with chewy udon noodles, crisp vegetables, and a bold, umami-packed sauce. The dish showcases a perfect balance of flavors: sweetness from honey, heat from sriracha and red pepper flakes, and the bright acidity of lime juice. With the added crunch of fried shallots and the freshness of cilantro and basil, this stir-fry offers layers of complexity in every bite. Perfect for a quick yet elevated meal, it’s a dish that’s easy to make and satisfying to eat.
This stir-fry features 40/60-count scallops seasoned with salt and ground black pepper and seared to perfection. The scallops offer a tender, buttery bite that pairs perfectly with the chewy udon noodles. Stir-fried vegetables, including onion, carrot, and red bell pepper, add sweetness and crunch, resulting in a vibrant mixture of colors and flavors. Garlic and ginger lend warmth and depth, amplifying the richness of the sauce.
The sauce is a flavorful mix with a spicy-sweet umami kick, crafted from soy sauce, fish sauce, honey, rice vinegar, sriracha, red pepper flakes, and fresh lime juice. This blend perfectly balances heat, acidity, and richness, enveloping each ingredient while complementing the scallops.
A unique feature of this dish is the use of fried shallots. By frying them in vegetable oil until golden brown and crispy, the shallots bring a savory crunch to the stir-fry. Half of the fried shallots are stirred directly into the stir-fry during the final step. The other half is reserved for garnish, ensuring the final dish has layers of texture—soft scallops, chewy noodles, crisp vegetables, and crunchy shallots.
Cilantro and basil are added just before serving, infusing the dish with bright, aromatic notes. These herbs complement the heat from the sriracha and balance the richness of the noodles and scallops. The finishing touches of lime wedges and sesame seeds enhance the dish’s presentation and provide an extra flavor with each bite.
This dish offers the best of both worlds: quick preparation and sophisticated results. It’s perfect for weeknight meals but elegant enough to impress guests. The use of scallops elevates the dish, making it feel special, while the versatility of the ingredients allows for easy customization. If you want to dial the heat, add more sriracha or red pepper flakes. If you’re in the mood for something a bit heartier, try adding a fried egg on top.
The Spicy Scallop and Udon Stir-Fry is a must-try for anyone who loves bold flavors and easy, one-pan meals. This dish will indeed become a favorite with its mix of tender scallops, spicy sauce, fresh herbs, and crunchy garnishes. Serve it hot, and don’t forget to squeeze some lime over the top for that final zing!
Spicy Scallop and Udon Stir-Fry
2
servings20
minutes20
minutes40
minutesSpicy Scallop and Udon Stir-Fry combines perfectly seared scallops with chewy udon noodles, crisp vegetables, and a bold, spicy-sweet sauce. Finished with fresh herbs, fried shallots, and lime wedges, this dish is an easy yet flavorful meal ideal for any occasion.
Ingredients
1 pound scallops, 40/60 count
1/2 cup vegetable oil, divided
8 ounces udon noodles
1 large carrot, julienned
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
2 shallots, thinly sliced
3 cloves of garlic, minced
1 tablespoon ginger, freshly grated
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sriracha
1 lime, juiced
1/2 teaspoon red pepper flakes
1/4 cup cilantro
1/4 cup basil, torn
to taste, salt and ground black pepper
for garnish, sesame seeds
for serving, lime wedges
Directions
- Prepare the Udon Noodles:
If using fresh udon, loosen them under warm water. If using dried udon, cook according to package instructions, drain, and set aside. - Make the Sauce:
Whisk together the soy sauce, fish sauce, honey, rice vinegar, sriracha, red pepper flakes, and lime juice in a small bowl. - Fry the Shallots:
Heat 1/3 cup of vegetable oil in a skillet over medium heat. Add the sliced shallots and fry until golden brown and crispy, 3-4 minutes. Remove the shallots with a slotted spoon and transfer to a paper towel-lined plate. Set aside. - Sear the Scallops:
Pat the scallops dry and season both sides with salt and ground black pepper. Heat 2 tablespoons of vegetable oil in a large skillet – preferably a wok – over high heat. Add the scallops in batches if necessary, and sear for 1-2 minutes per side until golden brown and cooked through. Remove and set aside. - Sauté the Vegetables:
Add any remaining vegetable oil along with the onion, carrot, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp. Stir in the garlic and ginger, and cook for another 1-2 minutes. - Combine the Stir-Fry:
Add the udon noodles back into the skillet with the vegetables. Pour the sauce over the mixture and toss everything to coat evenly. Stir fry for 1-2 minutes until the noodles are heated through. - Finish with Scallops and Herbs:
Remove from heat and stir in the basil, most of the cilantro, half of the shallots, and the seared scallops. Mix until the herbs are wilted and well combined. - Garnish and Serve:
Plate the stir-fry hot. Garnish with the remaining cilantro and fried shallots. Serve with lime wedges for a bright, citrusy finish.