Scoured the web for some authentic looking recipes but they were all too convoluted and I was lazy to run out to get the extra ingredients. This particular one by Takashi Yagihashi looked trustworthy and is perfected by Food & Wine (the mag). However, I was overwhelmed by the variety of mushrooms needed and didn't have chicken and stock handy. Decided to ditch it and make a modified version myself.
Serves: 4
Ingredients:
4 packets of instant udon
2 eggs (whisk together)
4 cloves of garlic (chopped finely)
1 bulb of small onion (chopped finely)
6 medium size Chinese dried mushrooms (soaked in hot water for 20 min before slicing)
6 medium prawns (shelled and halved)
250 g of pork (sliced thinly and seasoned with black sauce, soy sauce, sesame oil and pepper)
3 handfuls of chopped Napa cabbage (or any other veg you so desire)
1 tbsp of oyster sauce
3 tbsp of soy sauce
1 tbsp of sesame oil
2 tbsp vegetable oil
chopped spring onion for garnishing
1. Fry the eggs, using your spatula to chop them up into little pieces when they start solidifying. Set them aside once cooked.
2. Blanch the instant udon in a pot of boiling water for a min or 2.
3. Heat up the wok, add the vegetable oil and fry the garlic and onion till the latter turns translucent.
4. Add in the pork and mushrooms and fry till the pork slices are cooked through.
5. Add in the prawns and turn the fire up, fry till the prawns are cooked.
6. Add in the vegetables and fry for about 20 sec
7. Add in the noodles and cooked egg
8. Make sure the ingredients and noodles are all well-mixed (its a good bicep workout i tell ya!)
9. In a bowl, add the oyster sauce, soy sauce and sesame oil to about 2 tbsp of hot water. Stir the mixture well and then pour it into the noodles.
10. Add more seasoning if needed. Dish it out once your are satisfied with how it looks and taste :)
