Udon Update!

Last night I served seafood udon to a group of awesome artists at Urban Fable Studios in Hamtramck, MI. Here's the udon version I made: 2 cartons of chicken stock, and 1 of seafood stock, 4 packages of pre-cooked packaged udon noodles (I tossed out the seasoning packets), celery, onion, white mushrooms, and about a tablespoon of fish sauce. The seafood was: "crab" (surimi mentioned earlier, chunk version), 1 lb. of swordfish steak, cut up into large chunks, (I asked the fishmonger to give me a thick steak), 1/2 lb. of calamari (both tubes and tentacles-- tentacles trimmed and tubes sliced into rings), 1 lb. shrimp, and 12 oz. of bay scallops (those are the little ones). I browned all the seafood slightly in vegetable oil until they were just golden. I heated everything through on low heat for about 45 minutes, then dished it into bowls and topped each one with a crispy tempura shrimp.