Pictured are the White zombie roll, the Osaka roll, the Omaha crunch roll, the spicy ... udon noodle bowl, its broth rich with umami and salt. Its thick tender noodles came tangled among fish cakes, ...

Share it with us at fooddrink@chicagoreader.com. How good is the seafood udon ramen at Shinya Ramen House? Allow me to dig out my cinephile credentials and count the ways. Whenever I get the urge ...

In a large frying pan, heat olive oil over medium-high heat. Cook shrimp, crawfish and clams for 6 minutes or until calms open, shaking pan occasionally. Add onions, celery, bell peppers and ...

Gochujang is a spicy Korean paste, which makes this dish spicy, too. If you'd prefer something milder, halve the amount of gochujang.

After deglazing, add butter to create a rich, spicy, and tangy sauce that coats the shrimp for flavor in every bite. Martin advocates serving the shrimp straight from the pan — just grab ...

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For some carbs, try out the Not Censu Cup Udon (Seafood) (HK$118). Hong Kong crispy noodles meet ... The Kimchi Fried Rice (HK$128) is also available, for anyone craving its spicy, savoury flavours.

1. Ensure the seafood is thoroughly thawed, well-drained and at room temperature. 2. Blend the tomatoes, then bring to a simmer in a saucepan with the coconut milk. Add the seafood, then simmer gently ...

Silky, chewy, wheat noodles feature in a few versions of jjamppong, with the classic seafood version sporting a slightly spicy and smoky broth from gochugaru chili powder. Also popular is jajangmyeon, ...