MALAYSIAN –STYLE FRIED UDON

Serves 1/Prep Time: 10 Mins/ Cook Time 10 Mins

INGREDIENTS:

1 pack fresh udon ( 7 oz)

2 garlic minced

2 tablespoon oil

4-5 fresh shitake mushrooms, oyster mushroom, 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

1 few bird’s eye chillies, cut

Soy sauce

SAUCE

4 tablespoon 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

PREPARATION

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

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

Heat up a wok and add the oil. When the oil 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 cabbage and stir for a few minutes. Add the udon noodles into the wok, followed 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 chillies and soy sauce condiment

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