May 20, 2017 by mummumskitchen
I am not a fan of udon noodles. (I am a ramen fan though) But somehow I like the taste of Japanese stir fried udon noodles. Especially those that are teppanyaki stir fried style. Of course, it is not easy to have that in typical home. So we just have to make some modifications to it. 🙂
- Precooked the udon noodles as per instruction. Remember to “half cook” the noodle rather than fully cooked it. This is to avoid over “softening” of the noodles
- In a wok, heat up the cooking oil and saute the minced garlic and onion. Add the add the napa cabbage and carrot and continue to stir fry.
- Lastly add the chicken and stir fry. Add the chicken stock, dark soy sauce, sesame oil.
- Let it boil for a while. Add the udon noodles and stir fry over high heat. Add some salt and pepper to taste.
- Ready to serve.
Mum mum’s notes:
Instead of chicken, you can choose to have shrimps or pork or beef.. You can even add egg too! And just remember, if you are using off the shelf chicken stock, do cut down the salt (or you can omit it totally) because those chicken stock usually has a higher salt content.
If you do not like napa cabbage, you can add enoki mushrooms or whatever kind of mushroom of your own preference! 🙂