Ingredients:
- 2 packets of Udon, remove from packaging, add hot water to rinse Udon and drained
- 4-5 pieces wongbok long cabbage, sliced 1/2 carrot , julienned
- 1 boneless chicken leg, cut into strips, marinated with light soya sauce, sesame oil, ginger juice and oyster sauce
- 1 yellow onion , sliced
- 3 stalks of spring onion, cut into sections (for garnishing)
Method:
- Heat wok with a tbsp of oil. Stirfry chicken it’s no longer pink. Remove and set aside.
- Add another 2 tbsp of oil in wok. Add onions and sauté for a minute. Add stem of cabbage and carrots. Mix well and fry till slightly wilted.
- Add leaves of cabbage. Fry for a minute
- Add 2tbps of hot water/chicken stock.
- Add Udon and mix well.
- Add chicken pieces and mix well.
- Add seasonings. 1 tbsp mirin, 2 tbsp light soya sauce, 2 tbsp kecap manis, 1 tsp dark soya sauce (for colour). Mix well and fry till sauce starts to dry and Udon well coated with sauce.
- Taste and adjust accordingly.
- Add spring onion to garnish. Serve hot.
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