Skip to main content

Fried Udon

I'll be sharing a very simple Fried Udon recipe today.
I remember making this one night after a long day of classes. Took me less than 15 minutes.
It kinda looks like mamak mee goreng because of the noodles but I like this udon better than the yellow mee that is usually used for fried noodles.
Image result for instant japanese fresh udon
Chanced upon this packet of Instant Japanese Fresh Udon once while grocery shopping & it didn't disappoint!

This recipe is for 1.


Here are the things you will need:

1. Instant Japanese Fresh Udon - 1 pack
#Tip: This is the one that I've used so far. I'm sure there are many variations of fresh-packed udon in the supermarket so you can take your pick.

2. Sawi (Mustard greens) - as much as you like

3. Fish balls - 1 small packet

4. Dried chili paste - 2 to 3 tbsp (or however much you like)

5. Oyster sauce - 1 tbsp

6. Light soy sauce - 1 tsp

7. Minced garlic - 3 to 4 pips

8. 1 small onion - chopped

9. Water - 3 tbsp

10. Oil (I usually use olive oil) - 2 to 3 tbsp

#Tip: You can add different types of meat and/or other greens as well


Here's how you make it:

1. Heat up the oil in a pan.

2. Add the minced garlic and chopped onions. Fry until the onions are translucent. Add in the fish balls.

3. Add in the udon & sawi, mix well.

4. Add in the soy sauce, oyster sauce & dried chili paste. You can add in the water little by little.

5. Cook until sawi is soft.

6. Remove from pan & serve hot.




And that's it!

If you're wondering about the price of that udon packet, I think it was around RM2+ when I bought it from TF Mart. Sometimes when I add a lot of extra ingredients, that 1 packet can actually serve 2  because it comes up to quite a bit. It's all about the extra ingredients, really. 


Drop me an e-mail at shaheena_14@yahoo.com if you have any questions, or leave a comment below if you liked it!

Happy cooking! ðŸ˜ƒ
Labels:

Comments

Post a Comment

Popular posts from this blog

Carrot & Potato Soup

I made this carrot & potato soup for lunch one weekend afternoon after days of eating out & it was delightfully easy to make. To be honest it was more of a puree because it was really thick & creamy but I didn't mind it. It goes really well with bread or baguette. This recipe is for 1 Here are the things you will need: 1. 1 large carrot - diced 2. 1 large/2 small potatoes - diced 3. 10 to 12 tbsp of milk #Tip: I always use full cream milk but any other milk is fine 4. 1 tsp of butter #Tip: Not a must but will enhance flavour. Avoid margarine like the plague. 5. Ground black pepper - 2 tsp (or however much you like) #Tip: Try to avoid flavoured pepper as it alters the taste of your dish quite a bit 6. Salt to taste Here's how you make it: 1. Fill up a pot with water, add in some salt & bring to a boil. Add the diced carrots & potatoes. Boil until soft. Strain. 2. Mash carrots & potatoes. If you have a blende
Post a Comment
Read more

Fluffy Japanese Souffle Pancakes

I've been meaning to make these fluffy little pancakes for many months now but I simply didn't have it in me to make sure I had all the ingredients to actually make it. Because: laziness. Yesterday when mom went to our local bakery supply shop I followed her in and finally got some of the things I needed. The pancakes I made today turned out absolutely amazing! So here's my recipe on how you can make these little things at home in no time. This recipe makes 4 pancakes.  Here are the things you will need:  1. 1 egg yolk 2. 2 egg whites 3. 2 tablespoons of full cream milk 4. 1 tablespoon of canola or vegetable oil 5. a pinch of salt 6. a dash of vanilla essence 7. 1 teaspoon of sugar (for the egg yolk) 8. 1 tablespoon of sugar (for the egg whites) 9. 3 tablespoons of all purpose flour 10. 1/3 teaspoon of baking powder 11. 2 mixing bowls. 1 small, 1 big 12. whisk 13. spatula 14. moulds (optional)** 15. non-stick pan 16. hand
Post a Comment
Read more