Monday, September 24, 2012

Black Pepper Udon

This stir fry udon is one of the common noodle you could order from typical Malaysia street food stall (dai pai tong), a good way to cook this crunchy and very chewy Udon noodle.

1 Packet of Udon noodle (blanch in boiling water for 2-3 minutes or cut a small hole in the packaging of udon and microwave for 30 seconds)
1 bunch of chinese mustard/pok choy  (cut into 2 inches)
1/2 carrot (slice)
1/2 medium size bombay onion (slice or cut into small pieces)
1 tsp Minced garlic
2-3 dried mushroom soaked (slice)
2-3 shrimp
2-3 mussel  Optional
2-3 fish ball or meat ball (halved)
1 slice of chicken breast (slice, marinate with a little cooking wine, salt, corn starch and sesame oil)
1/2 cup plus chicken stock/stock/water

1 tsp Black pepper powder (Freshly grinned preferred)
1 tsp  Oyster Sauce
1/4 tsp salt or to taste

Prepared all the ingredients accordingly.

In a cooking wok, add 1-1 1/2 tbsp oil,stir fry the garlic and onion until fragrant, add the chicken breast and mushroom and stir for 1-2 minutes or until chicken changes colour.

Add fish/meat ball, and now add the black pepper, stir well, and pour in the stock, bring to boil.

Add Udon noodle, mix well, add carrot, shrimp and mussel. Season with salt, add vegetable, turn well, when the vegetables are cooked, it is time to serve!

Very tasty black pepper Udon!

中文版,For Chinese,Click --》 黑椒乌冬面

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