Fried Udon Mee

Udon are thick noodles, a type of thick wheat-based noodle popular in Japanese cuisine.

It looks somewhat like the thick yellow mee which we use in the Fried Hokkien mee. Udon is usually served hot as noodle soup in a mildly flavored broth. However, I normally fry it with black pepper sauce as it is one of my daughter's favorite noodles.

Fried Udon Mee




5 pkts Udon noodles
300 gm cabbage
100 gm pork, sliced thin
100 gm prawns, shelled
2 slices of fish cake, sliced
3 cloves garlic, chopped
3 shallots, sliced
1/2 tsp shredded ginger
2 tbsp oil
3 tbsp black pepper sauce
1 tbsp light soya sauce
1 tbsp black sauce
2 cup water

1. Heat 2 tablespoon oil in the wok.
2. Fry the ginger and shallots till golden brown.
3. Add in the chopped garlic and saute till fragrant.
4. Fry the prawns till just cooked and dish out.
5. Fry the pork with some salt.
6. Mix in the cabbage and stir fry for 2 minutes.
7. Add 1/2 cup water and cover for a minute.
8. Loosen the udon and add in.
9. Mix the black pepper sauce, black sauce and soya sauce with remaining water.
10. Pour in the sauce mixture.
11. Add back the prawns and mix everything together.
12. Serve the udon hot.