This is not a Japanese recipe at all. I am merely doing a quick stir fry with my favourite udon noodle due to its thick and springy texture.
I brought in seafood flavour which is versatile in any Asian dish really. Have a look through and maybe you would like to give it a try as well! Oh yes, mind you, this is a hot dish too (only if you want it to be).
Hand pounded chilli paste: 20 medium size green chillies, 3 cloves of garlic, 2 thin slices of ginger and 2 small onions.
Use a pastel and mortar, pound the ingredients until they blend in, and then scoop the paste out onto a small bowl, add in 1 tbsp of light oil to mix, season with a pinch of salt. Can be kept in the fridge for up to about 10 days.
Ingredients (Serve 1)
- 1/2 tbsp of fish sauce
- 1/2 tbsp of light soya sauce
- 1/2 tbsp of oyster sauce
- 1 tbsp of dried shrimp powder (optional), see picture below
- 1/2 tbsp of chilli paste
- ground white pepper
- 1 pack of fresh udon (I normally buy the vacuum sealed ones from supermarket)
- 1 fresh egg
Dried Shrimp Powder (from Indonesia)
- Blanch the fresh udon very briefly with freshly boiled hot water until the noodles are separated, set aside.
- Heat up a drizzle of light oil in a wok, add in the chilli paste to warm through until fragrant.
- Then toss in the ground dried shrimp to stir through briefly.
- Add in the udon, followed immediately by all of the sauces and shake some white pepper.
- Coat the udon evenly with all the ingredients and seasonings.
- Make a well in the middle of the udon, break an egg into the well to scramble then mix into the udon.
- Serve it up while it’s hot, with some chopped coriander or spring onion on top.