Udon In Spicy Gravy

This fried udon was an impromptu meal that I prepared for last Wednesday's dinner. It is due to an incident happened which spoil my initial plan. Here goes the story...... In that afternoon, I "IM" my dear to boil a pot of chicken soup and keep it simmering in the magic cooker. Who knows he forgot to turn off the fire. So, the whole pot of chicken soup burnt, and our dinner was gone. Argghhh........No, I didn't scold him. I just asked him to clean up the pot. That's it. :) Heheheh......that's hard enough for him, don't you think so?

That's why I called it as impromptu fried udon. Instead of cooking it with black pepper sauce like what I did earlier, I just simply use whatever seasoning to cook the gravy. Luckily it turned out delicious. According to my dear, this one is tastier than the oriental fried udon. This round I cut down the udon portion, and replaced by more ingredients. Less noodles, more ingredients. I like it in this way. :)

Again, I would like to share the dish with Ruth's Presto Pasta Night #132. This week, the host is Sara from I'm A Food Blog. The round up will be on the coming Friday.

Udon In Spicy Gravy

Serves 2

Ingredients:

200gm of udon
300gm of chicken breast, thinly sliced
10 prawns, shell and de-veined
half of small size cabbage, cut into strips
4 dried mushroom, soaked, drained and thinly sliced
1 medium size yellow onion, thinly sliced
3 clove of garlic, finely chopped
250ml water
3 tbsp cooking oil
2 tbsp of corn starch diluted in 3 tbsp water

Seasoning:

2 tbsp of light soy sauce
1 & 1/2 tbsp of dark soy sauce
1 tbsp of oyster sauce
1 tsp of sesame oil
1 tbsp of chili paste
dash of white pepper

Method:

1. Cook the udon as per instruction on the packaging. Drain and set aside.

2. Heat oil in the wok. Saute garlic and onion until fragrant. Add in cabbage, mushroom, chicken and prawns. Stir fry till fragrant.

3. Add seasonings and water. Bring to boil. Stir in the corn starch. Add udon and stir it till the gravy turn thickening.