I tried cooking udon soup once and it was a disaster; the noodle turned out soggy and I had to threw it away. So I've learnt, udon, unlike any other noodles or pasta, need the shortest possible cooking time - 1 minute maximum.
So today I tried making fried udon noddles for lunch, it was a big relief that it turned out just nice and both my little boy and big guy loved it. Ethan came to me and said "mommy, I like the noodle, thank you for cooking!"
This is quite a quick meal, took me 30 minutes from chopping, cooking to serving. Will definitely make this again.
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| Stir Fried Udon with Mixed Veggies |
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Serving for: 3 persons
Ingredients:
2 packs of udon noddles (about 200gm per pack)
4 cloves of garlic, finely chopped
20 stalks of asparagus, cut into long strips
1 fresh carrots, cut into long strips
12 brown mushrooms, cleaned and halved
4 slices of hams, cut into long strips (skip this for a vegetarian fried udon)
Seasoning:
2 table spoons premium soya sauce
1 teaspoon thick soya sauce (optional)
Dash of black pepper (used sparingly if you are cooking for little ones)
Dash of sesame oils
Cooking Methods:
1. Heat up 2 spoons of cooking oil in a wok or a deep frying pan, sauté the garlic until golden brown. Set a side the garlic but leave the oil in the pan.
2. Add carrot strips, asparagus into the pan, stir fry for about 3 minutes, then add the mushrooms and stir fry for another 3 minutes. Drop in the ham slices and season with soya sauce and white pepper.
3. Add the udon into the hot pan. Season with the Seasoning (as above). Stir the udon for a minute to mix evenly, turn off the heat and serve immediately.
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| Serving for my little boy, he liked it! |
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| Serving for my little boy, he set the table himself :) |
Tips for serving:
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| The fresh ingredients |
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| Stir frying in action.. Looking delicious! |
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| Served with chili and lime from our garden.. my favorite! |
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