Malaysian-style Fried Udon
Fried udon recipe, Malaysian style. Cabbage, shrimp, fish cake in a dark brown sauce. Serve with cut chilies and soy sauce. Easy fried udon recipe.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7 oz (200g) fresh udon
- 2 garlic (minced)
- 2 tablespoon oil (lard preferred)
- 3-5 shrimp (shelled and deveined)
- 6-8 slices fish cakes
- 4-5 fresh shiitake mushrooms (oyster mushrooms or king trumpet mushrooms, sliced into pieces)
- 2 mini carrots (peeled and sliced into thin pieces)
- 1/3 cups shredded cabbage (or napa cabbage)
- bird's eye chilies (cut)
- soy sauce
- 4 tablespoons water
- 1 teaspoon oyster sauce
- 2 teaspoons sweet soy sauce (kecap manis)
- 1/2 teaspoon sugar
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
Instructions
- 1
Rinse the udon under cold running water, drain, and set aside. In a small bowl, mix all the ingredients for the sauce and stir to blend well. Set aside.
- 2
Prepare the soy sauce and chopped chilies in a small saucer. Just add some soy sauce to the chopped chilies.
- 3
Heat a wok and add the oil (or lard). When the oil is fully heated, add the garlic and stir-fry until fragrant. Add the shrimp and fish cake, and stir-fry until the shrimp is halfway cooked. Then add the mushroom, carrot, and napa cabbage, and stir for a few moments.
- 4
Add the udon noodles to the wok, followed by the sauce. Stir continuously to combine all the ingredients. Cook for a little while, stirring a few times to ensure the udon noodles are heated through. Dish out and serve immediately with the cut chilies and soy sauce condiment.