Fried Udon


   serves 4

   - 1 pack fresh udon (7 oz)

   - 2 garlic, minced

   - 2 tablespoon oil, lard preferred

   - 4-5 fresh shiitake mushrooms, oyster mushrooms or king trumpet mushrooms, sliced into pieces

   - 3-5 shrimp, shelled and deveined

   - 6-8 slices fish cakes

   - 2 mini carrots, peeled and sliced into thin pieces

   - 1/3 cups shredded cabbage or Napa cabbage

   - a few bird’s eye chilies, cut

   - Soy Sauce

For the sauce:

  - 4 tablespoons water

  - 1 teaspoon oyster sauce

  - 2 teaspoons sweet kecap manis (soy sauce)

  - 1/2 teaspoon sugar

  - 1 teaspoon soy sauce

  - 1/4 teaspoon sesame oil

  - 3 dashes white pepper



Rinse the udon with cold running water, drained and set aside. Mix all the ingredients in the Sauce in a small bowl, stir to blend well. Set aside.

If you can’t find fresh udon, use dried udon. Cook it according to package instructions, about 80% cooked through before stir-frying.

Prepare the soy sauce and cut chilies condiments in a small saucer. Just add some soy sauce to the cut chilies.

Heat up a wok and add the oil (or lard). When the hot is fully heated, add the garlic and stir fry until aromatic. Add the shrimp and fish cake and stir-fry until the shrimp is half cooked. Add the carrot and napa cabbage and stir for a few times. Add the udon noodles into the wok, follow by the Sauce. Stir continuously to combine all the ingredients in the wok. Let cook for a little bit, stir a few times and make sure the udon noodles are cooked through. Dish out and serve immediately with the cut chilies and soy sauce condiment.



Tastyfood - Recipes