Thursday 8 June 2006

Stir-Fry Udon

Udon is made by kneading wheat flour, salt, and water. Dried udon, boiled udon, and fresh udon are available in the Japanese section in most supermarket. To cook udon noodles, following the instruction in the package is the best since cooking time differs in each kind. Today, we are making Stir-fry Udon With Cabbage and Honshimeiji Mushroom.

120g Pork Fillet, cut into thin strips
225g Cabbage, shredded
1 Packet Honshimeiji Mushroom
1 Packet Udon Noodle
1 Teaspoon Mince Garlic

1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Dark Soy Sauce
1 Teaspoon Sugar

1. Wash pork fillet and cut into thin strips then marinated with 1/2 Tablespoon Soy Sauce and 1/2 Teaspoon Cornflour.
2. Rinse Udon noodles with water, loosen it and drained.
3. Wash cabbage and shredded.
4. Cut the end of the Honshimeiji Mushroom, rinse and blanch it hot water and drained.
5. Preheat 2 tablespoons of oil, statue garlic and pork fillet until fragrant, add noodle and seasoning then stir till well combine.
6. Next add in cabbage and mushroom then stir well and serve.

Notes: You can used 2 Packets Of Udon Noodle and double the quantity of the seasoing.Posted by Picasa

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