Egg Stir Fried Udon

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)

Preparation

1. Blanch the fresh udon very briefly with freshly boiled hot water until the noodles are separated, set aside.
2. Heat up a drizzle of light oil in a wok, add in the chilli paste to warm through until fragrant.
3. Then toss in the ground dried shrimp to stir through briefly.
4. Add in the udon, followed immediately by all of the sauces and shake some white pepper.
5. Coat the udon evenly with all the ingredients and seasonings.
6. Make a well in the middle of the udon, break an egg into the well to scramble then mix into the udon.
7. Serve it up while it’s hot, with some chopped coriander or spring onion on top.

Egg stir fried udon with seafood flavour and some heat to it, done!

About these ads