Oriental Fried Udon

One day I had a sudden urge to fry Japanese udon. I have never fried udon before, and I have no idea what should I take note of. As a first timer, I just try an error based on my common sense. I prepared lots of ingredients for the udon dish. Hence I reduced the udon portion. Here's my oriental fried udon. It turned out fine. Udon is very easy to handle. Now I discover another good recipe for a busy working day. It will just take you about 30 minutes for the preparation and cooking time. Give it a try if you like udon. You can always add in your favorite ingredients to suit your taste buds.

This dish is submitted to the Presto Pasta Nights #118 which is hosted by Daphne.

Oriental Fried Udon
Serves 2

Ingredients:

300gm fresh udon
400gm chicken fillet, thinly sliced
Some cabbage, thinly sliced
6 fresh shiitake mushroom, thinly sliced
Half carrot, shredded
One medium onion, thinly sliced
2 clove of garlic, finely chopped
4 tbsp of extra virgin olive oil
some water

Seasoning:

2 tbsp of black pepper sauce
1 tbsp of light soy sauce
2 tbsp of oyster sauce
1/4 tbsp of dark soy sauce
5 tbsp of water

Marinate the chicken with:

A dash of grounded black pepper
A pinch of salt

Methods:

1. Cook the udon as per instruction on the packaging.

2. Heat oil in the wok. Saute garlic and onion until fragrant. Add in carrot, mushroom and cabbage strips and stir fry till fragrant. Add a tbsp of oyster sauce and mix well. Add some water if it is too dry.

3. Pour in the chicken and stir fry till cooked.

4. Add udon into the wok. Add 1 tbsp of oyster sauce and light soy sauce each with 1/4 tbsp of dark soy sauce. Mix well the noodle with all the other ingredients. Fry for few minutes and serve hot.