Easy and delicious Shanghai style fried udon noodles ! Even Mama gives the thumbs up for this, except that she said I had added in too much meat as compared to the noodles and vegetables ! She’s not much of a meat eater, that’s why ! I had wanted to clear off the pork belly sitting around in the fridge and I wasn’t expecting her to wanna eat the noodles also, hence the customized version was originally intended for myself only.
Nevertheless glad that she liked it too and that proves that the recipe is a keeper. I will definitely try to make it a wholesome vegan version next time round should I have all the ingredients on hand once again.
While I don’t really have any specific brands of Udon noodles to recommend but I find that the chilled ones from Don Don Donki has a seemingly more chewy texture than the non-chilled ones found in local supermarkets which I better preferred and stir frying the noodles this way make it even better. So hopefully I can find both the tummy and fridge space to prep this dish again soon – gonna go on diet soon from all the eating !!
Shanghai Style Fried Udon Noodles 上海乌冬炒面
Course: MainCuisine: ChineseDifficulty: Easy2
servings15
minutes15
minutesIngredients
250g Udon noodles
100g pork belly/pork collar/any other thinly sliced pork
2 tbsp cooking oil
2 tsp minced garlic
1/2 onion sliced
Some enoki mushrooms
Some cabbage
Some green vegetables
100ml water
- For the Pork Marinate (marinate for at least 30 mins) :
2 tsp light soya sauce
1 tsp shallot oil
Few pinches of pepper
- Seasoning :
2 tsp oyster sauce
2 tsp light soya sauce
2 tsp dark soya sauce
1 tsp sesame oil
1 tsp cooking wine
1 tsp sugar
Few pinches of pepper
Directions
- Heat up cooking oil and stir fry garlics and onions till the onions start to turn translucent and soft.
- Add in cabbage and sliced pork belly. Stir fry briefly to mix well.
- Add in Udon noodles, seasoning and water.
- Stir fry to mix well. Cover pan and allow the noodles to simmer in the sauce for approximately 3 to 4 minutes till fairly dry.
- Add in green vegetables and enoki mushrooms. Once the vegetables withered, off flame and serve hot immediately to enjoy !
