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Thursday, October 11, 2018

Stirfry Udon


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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