Spicy Seafood Udon Pasta (Kabuki Copycat)

Combine soy sauce, oyster sauce, minced garlic, shichimi togarashi, and a little water in a small bowl. Mix and set aside.

Cut the carrots into matchsticks and slice the asparagus on a bias into 3 inch long pieces. Set aside.

Season the seafood with salt, garlic powder, and white pepper.

Heat 1 tbsp vegetable oil in a large skillet over medium heat, then add the shrimp and scallop.

After 2 minutes, flip the shrimp and scallop over then add 1 tbsp of butter. When fully cooked through (4-5 minutes total), remove from pan and keep covered.

Next add the mussels and calamari to the pan. The calamari will cook very fast- no more than 2 minutes. The mussels will take 4-5 minutes.*I normally cook all the seafood at the same time. I'm doing them separately here because of the short window that seafood has before it is overcooked. Cook all the seafood together if you're confident you won't burn or overcook anything :)

Set the seafood aside and keep covered so it stays warm.

Drizzle a little more oil into the pan then add the carrots and asparagus. Season with salt, garlic powder, and white pepper to taste. Saute on medium heat for 1-2 minutes.

Increase the heat to medium-high then push all the veggies to the outside making a hole in the center. Add 1 tbsp butter.

Add the seasoning sauce. Your pan should be hot enough that it bubbles and sizzles.

Add the packet of udon noodles and stir fry for 1 minute.*The noodles need to be quickly blanched in hot water until just loosened before adding to the pan. Careful not to over cook them!

Add the seafood back to the pan just to heat through and enjoy :)