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Malaysian-style Fried Udon

Malaysian-style Fried Udon
Malaysian-style Fried Udon pictures (4 of 5)

Noodles are popular all over Asia, so it’s no surprise that noodle is a staple of many Malaysians. Walk down any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodle dishes. Everyone loves and could always use a noodle dish, regardless of our ethnicity: Chinese, Malays, Indians, or Eurasians. Even the foreign expatriates who live in Malaysia fall in love with local noodles dishes.

One of the differences of noodle dishes in Malaysia is the condiment that comes with the noodles. The noodles can be soupy and comes in a broth or soup, or dry as in stir-fried noodles, or in between, such as char hor fun (fried flat rice noodles in a thick gravy), but the condiment is usually a small saucer of cut fresh chilies or pickled green chilies in soy sauce. The fresh chilies are always red chilies, and sometimes bird’s eye chilies, or a combination of both. This condiment is really very simple, but to us Malaysian, it’s indispensable and what makes our noodle dishes so incendiary delicious—the spicy kick that accompanies every mouthful of the noodles, with an extra dash of very good tasting soy sauce. By the way, Malaysia produces some of the best soy sauce, but that will be another post.

Malaysian-style Fried Udon

Anyway, I disgress.

So back to my Malaysian-style fried udon. Udon is Japanese, but the Malaysian-style udon can be found at restaurants in Malaysia. In my recipe, I used fish cakes, which is a popular ingredient in many Malaysian noodle dishes. With some shredded cabbage, shrimp, mushroom, carrot, and the generous use of sweet soy sauce, this humble Malaysian-style fried udon takes me back to Malaysia. And the condiment of cut bird’s eye chilies gave me just the right amount of heat and extra flavors. It was extremely delicious and absolutely satisfactory. I love Japanese-style fried udon, which is cleaner in taste. But give me a choice, I’d always opt for this sinful version.

Udon noodles are widely available in the US and everywhere now. Try my Malaysian-style fried udon recipe and I bet you will instantly fall in love with it.

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18 COMMENTS... read them below or add one

  1. Agnes Ma

    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

    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.

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


  4. 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

    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?

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  7. Pam

    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.

  8. Leong

    This recipe is delicious! I throw in minced pork or whatever I have in the fridge with the udon noodles. Comes out great every time.

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