Malaysian-style Fried Udon
Ingredients
The noodles and vegetables
-
7
oz
fresh udon
-
2
cloves
garlic, minced
-
2
tablespoons
oil (lard preferred)
-
3-5
pieces
shrimp, shelled and deveined
-
6-8
slices
fish cakes
-
4-5
pieces
fresh shiitake mushrooms or other mushrooms, sliced
-
2
mini
carrots, peeled and sliced
-
⅓
cup
shredded cabbage or napa cabbage
-
to taste
bird’s eye chilies, cut
The sauce
-
4
tablespoons
water
-
1
teaspoon
oyster sauce
-
2
teaspoons
sweet soy sauce (kecap manis)
-
½
teaspoon
sugar
-
1
teaspoon
soy sauce
-
¼
teaspoon
sesame oil
-
3
dashes
white pepper
Instructions
- Rinse the udon under cold water, drain, and set aside.
- Mix all the sauce ingredients in a small bowl and set aside.
- Prepare soy sauce and chopped chilies in a small saucer.
- Heat oil in a wok and stir-fry minced garlic until fragrant.
- Add shrimp and fish cake, stir-fry until shrimp is halfway cooked.
- Add mushrooms, carrots, and cabbage, and stir for a few moments.
- Add udon noodles and the sauce, stirring continuously to combine.
- Cook until the udon is heated through, then serve immediately with cut chilies and soy sauce.
Nutrition Facts (estimated)
Servings
1
Calories
386
Total fat
29g
Total carbohydrates
25g
Total protein
6g
Sodium
875mg
Cholesterol
26mg
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