Fried Udon

Fried Udon

Pre-cooked Udon is not Mee Tai Mak but comes close to it in look which may explain why I'm quite fond of it. When I need a quick udon fix I usually do a simple Fried Udon.

Fried Udon :

Pre-cooked Udon (cooked in boiling water, drained and set aside)

Chinese Sausages (finely sliced)

Raw Prawns

Garlic

Chinese rice wine and Sugar/Mirin

Light Soy Sauce

Sesame Oil

Vegetarian Oyster Sauce

Water or stock

Egg

Carrots (shredded)

Cucumber

Bean Sprouts

Fried Bean Curd

Salt and Pepper

30 minutes before cooking, salt the prawns still in their shells.

Heat up the wok and add in the chinese sausages. When the oil starts to come out and the sausages are fragrant, remove the sausages and set aside. Add in sugar and rice wine. When the sugar starts to caramelise, add in the prawns and then the minced garlic.

When the prawns are almost cooked and the garlic fragrant, add in the udon noodles and the sauces. Stir-fry and mix everything well. Push the noodles and prawns aside, add more oil and crack an egg into the wok. Scramble it and then mix it with the udon.

Add in the carrots, the fried bean curd, cucumber, return the chinese sausages and last of all add in the bean sprouts. Toss well and serve hot.