• Eunji Han

Simple Spicy Seafood Udon

Sometimes I like to fancy up easy instant noodles with veggies and seafood. I love getting these udon packets, as quick meals from Uwajimaya, my local Asian grocery store.

You can pretty much add in anything to the broth; fish cakes, dumplings, or anything sitting in the fridge. Today, we are going to add these gorgeous manilla clams & mussels I got from our friends at Taylor Shellfish.

This recipe was very reminiscent of a Korean-Chinese dish I love, Jjamppong. Normally, it has fresh noodles and a deep spicy umami broth so this is the easy hack version of it.


  • 1 package of Udon (of your choice)

  • 1 lb of clams & mussels, scrubbed and cleaned

  • 2 garlic cloves, minced

  • 1 Tbsp of gochugaru

  • 1 cup of clam broth or water if you don't have

  • 2 scallions, thinly sliced

  • 4 piece of baby bok choy, rough chop (optional or any other greens you have on hand)


  • In a small pot, boil water and cook the udon al dente, about 5 minutes. Drain the excess water and set udon aside.

  • In a larger pot, combine garlic, gochugaru, and pinch of salt. Lightly sauté for 1 minute over medium high heat. Do not let the garlic burn.

  • Add clam broth or water with the udon seasoning packet and bring to a boil. Add the cleaned clams & mussels and cook until they open (about 4-5 mins).

  • Transfer clams & mussels to a separate bowl.

  • Add bok choy (or greens of your choice) and scallions and udon into the broth until bok choy wilts. About 2-3 minutes.

  • Serve the udon noodles and veggies in a bowl with clams & mussels up on top.

  • Feel free to drizzle some chili oil or sriracha for a kick. I garnished mine with some pickled jalapeños and scallions.

This recipe really came out beautifully so I hope you all enjoy! It also took less than 20 mins to make.

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