How to make Fried Udon:

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.




Fried Udon

Fried Udon

Ingredients for Fried Udon:

serves: 4 person

   - 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