I fell in love with the Udon as they are smooth and chewy. While I fried it with prawns and fish balls the last round, this round I fried it with minced meat and added long cabbage, carrot, Shiitake mushrooms and woodear. And, I also fried a bigger portion so that everyone could eat to their hearts' delight. It is good for breakfast, lunch or dinner.
Ingredients (4 servings):
- 400 g udon
- 4 long cabbage leaves
- 1 small carrot
- 2 pieces Shiitake mushroom
- 150 g minced meat
- 4 pieces of woodear
- 4 cloves garlic, chopped
- 2 tbsp sesame oil
- 2 tbsp cooking oil
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp salt
- 1/2 tsp pepper powder
- 1 cup water
Method:
- Wash and cut long cabbage leaves into thin strips, width-wise.
- Grate the carrot into long strips
- Soak Shiitake mushroom till soft. Then, slice them up.
- Soak the woodear and cut them up into long strips.
- Heat up sesame and cooking oil in a kuali.
- Add Shiitake mushroom slices to the kuali. Fry them till they are fragrant.
- Add chopped garlic and fry them till they are fragrant.
- Add minced meat and fry till it is half-cooked.
- Add long cabbage, carrot and the wood ear to the kuali.
- Fry till the long cabbage and carrot are soft. (Minced meat should be cooked by now.)
- Add water to the kuali.
- Season with light and dark soy sauces, salt and pepper..
- Let the sauce simmer for about 5-7 minutes.
- At the same time boil a pot of water using the other burner.
- When the water is boiling, add udon to the pot.
- Gently use a fork to loosen the udon.
- Once they have loosened, pour them immediately into a colander to drain off the water.
- Add udon to the kuali and fry it for a short while.
- Ladle the udon onto a plate and serve hot.
- You can serve it with a topping of chili padi, fried shallots, fried onions or scallions.