I am all in for Udon noodles as always. Be it for a simple noodles soup or stir fry, the thick chewy noodles are always good in all ways. So did a spicy stir fry recently and no no, it’s not anything Mala based but using a good mix of commonly used Chinese condiments such as light soya sauce and spicy bean paste.
It was one of my meals during the work from home days and because it’s really fast to beef up, so that technically it fits everything into an hour lunch break from preparation, cooking to finishing it. So you can be absolutely sure your boss won’t be zooming and spying into you anytime beyond that. LOL.
And it has been raining quite constantly on a daily basis recently when the weather is meant to be warm and humid for an April month in Singapore. Perhaps the weather feels for our predicament too and is forcing us to stay indoors with the downpour. Well a spicy dish liked such is always welcomed on such gloomy days then, isn’t it. And don’t get deceive by the outlook of the noodles as the spice is well hidden beneath it. Happy Tuesday !
Stir Fry Spicy Udon Noodles
Course: MainCuisine: ChineseDifficulty: Easy1
servings10
minutes10
minutesIngredients
1 pack udon noodles (blanch in boiling water till noodles separate and drain)
1 tsp minced garlic
1 tsp minced ginger
Some cabbage
Some carrots
Some dried mushrooms (soaked in water till soft and retain mushroom water)
- Seasoning (adjust according to own preference)
1-1 1/2 tsp spicy bean paste
1-2 tsp sugar
1 tsp light soya sauce
1 1/2 tsp dark soya sauce
1 tsp sesame oil
3-4 tbsp mushroom water
Directions
- Saute garlic and ginger till fragrant.
- Add mushrooms, carrots and cabbage with a little mushroom water.
- And cook till the vegetables softened.
- Add in Udon noodles.
- Add in seasoning.
- And adjust taste with mushroom water.
- Cover pot and allow to simmer till the seasoning is all absorbed by the noodles.
- Garnish as desired and serve hot immediately.
