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Malaysian-style Fried Udon http://rasamalaysia.com/malaysian-style-fried-udon/
April 08th, 2013 16 Comments

Malaysian-style Fried Udon

Malaysian-style Fried Udon

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Malaysian-style Fried Udon Recipe

Serves 1 | Prep Time: 10 Minutes | Cook Time: 10 Minutes

Ingredients:

1 pack fresh udon (7 oz)
2 garlic, minced
2 tablespoon oil, lard preferred
4-5 fresh shiitake mushrooms, oyster mushrooms or king trumpet mushrooms, sliced into pieces
3-5 shrimp, shelled and deveined
6-8 slices fish cakes
2 mini carrots, peeled and sliced into thin pieces
1/3 cups shredded cabbage or Napa cabbage
A few bird’s eye chilies, cut
Soy Sauce

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

Method:

Rinse the udon with cold running water, drained and set aside. Mix all the ingredients in the Sauce in a small bowl, stir to blend well. Set aside.

Prepare the soy sauce and cut chilies condiments in a small saucer. Just add some soy sauce to the cut chilies.

Heat up a wok and add the oil (or lard). When the hot is fully heated, add the garlic and stir fry until aromatic. Add the shrimp and fish cake and stir-fry until the shrimp is half cooked. Add the carrot and napa cabbage and stir for a few times. Add the udon noodles into the wok, follow by the Sauce. Stir continuously to combine all the ingredients in the wok. Let cook for a little bit, stir a few times and make sure the udon noodles are cooked through. Dish out and serve immediately with the cut chilies and soy sauce condiment.

Cook’s Note:

The dish should be a little wet as the sauce should cling to every strand of the udon noodles. It shouldn’t be dried. Add a little water if it’s become dry.

If you can’t find fresh udon, use dried udon. Cook it according to package instructions, about 80% cooked through before stir-frying.

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16 comments... read them below or add one

  1. Agnes Ma says:

    The Udon noodle I have seen in the market is dry kind. Do you mean to rinse the dried and uncooked Udon noodle in the running water and then drained?
    Please advise.

  2. Agnes Ma says:

    The Udon I have seen in a supermarket is dried kind. Do you mean to rinse the dried and uncooked noodle in the running water and then drained. Pls advise.

    • You can get the “fresh” udons which comes in transparent packet. It usually comes with sauces too, but discard those. If you can only find the dry ones, follow the package instructions and cook it about 80% done before stir-frying.

  3. Jean B. says:

    This looks like something my daughter would love. How many people with good-sized appetites will this serve? (I may be blind, but…)

    Thanks!

  4. Jayne says:

    I buy my fresh udon in supermarkets. They are quite widely available now. I love udon fried black pepper style! It’s one of the best ways to have them. Though in real life, I make mine similar to yours and only have the black pepper variety in restaurants. :-) So nice and chewy.

  5. Elsa says:

    This looks really good! But unfortunately, where I live, I have not been able to find Udon noodles anywhere! Is it possible to use other types of noodles? If do, which would you recommend?

  6. lgsjoyce says:

    Hi Bee, thanks for this recipe. Made it for dinner last night – super easy, super delicious!

  7. Susan says:

    I would like to prepare this dish for 10 people. Do I just multiply by 10?

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  9. Michelle Lee says:

    Simply SEDAP!!
    Malaysian’s food is still the best.

  10. Pam says:

    Dee-lish! I am from Ipoh now living in Vancouver and my mom is a Penang nyonya. I have cooked many of your Malaysian and nyonya recipes and they are all awesome and authentic! Way to go Bee.

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