Friday, April 10, 2020

Fried Udon

Ever shared fried udon before with different recipe
This time, it's adapted from Marion Grasby with some modification

What you need:

4packets of udon
a pot of water to blanch udon
300g chicken breast, thinly sliced

Chicken marinade, mix together:
1 egg white
1tbsp cornflour
1tbsp light soy sauce
1tsp sesame oil
dash of pepper

3 cloves of garlic, minced
1pack shitake mushroom, sliced
1pack baby bokchoy, cut
cooking oil

Stir fry sauce, mix together:
2tbsp light soy sauce
1tbsp oyster sauce
1tbsp dark soy sauce
1tsp sugar


  1. Bring a pot of water to a boil. Add in udon and stir until the noodles break apart. Drain and rinse with cold water to clean excess starch. Set aside
  2. Mix in chicken slices to the marinade mixture. Stir well and put aside
  3. Heat oil in a wok and sautee garlic til fragrant
  4. Add in chicken and cook til the color is changed, about a minute or two. Don't overcook
  5. Add in mushrooms, stir. Followed by bokchoy
  6. Cover the wok and let it cook for a while until bokchoy starts to wilt
  7. Add in noodles and stir fry sauce mixture and stir until well incorporated. If it's too dry, can add a little water
  8. Check the taste and serve immediately

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