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Black Pepper Udon

Saturday, February 16, 2013 17:43

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I have gone missing for a while – the lazy bug got into me! Just don’t feel like doing anything ….

Christmas was just over and now Lunar New Year is just round the corner – how time flies. Everybody seem to be stocking and buying and buying but I look at the crowd at wet market I just simply gave up!! I really dont know how to buy – it used to be my mom’s job. Haha … she will do all the purchasing weeks ahead - buying the dried stuffs then nearer the date she will go very early in the morning to buy all the 好料 (good stuffs). Oh boy … I just can’t and don’t know how or what to buy.

Ordinary days meals are already a headache I think I can make do with this simple udon for chinese new year . Happy and satisfied with this simple dinner.

Ingredients: Serves 4

400g Instant Fresh Udon
150g Chicken thigh, deboned
3 pcs mushroom

50g Yellow Onion

2 tsp minced garlic

50g carrot, shredded

50g bean sprouts

1 tsp grounded black pepper

2 tbsp cooking oil

Seasoning

1 tbsp oyster sauce

1 tsp light soya sauce

1 tsp dark soya sauce

1 tsp chicken stock powder

¼ tsp sugar

150 ml water

¼ tsp salt

Wishing all my readers 新年快，身体健康

Method

Dice the chicken thigh.

Soak the mushrooms. When they are softened, drain the water and slice mushrooms thinly.

Cook the udon in boiling water for 2 minutes. Drain and set aside to cool.

Mix the seasoning ingredients and set aside.

Heat up 2 tbsps of cooking oil and then fry minced garlic until fragrant. Add mushrooms, carrot and diced chicken. Continue stir-frying, adding the onion and ground black pepper. Finally, add the bean sprouts and seasoning mixture. When mixed evenly, add the cooked udon and continue to cook for 2 minutes until the liquid content is reduced by half. Serve warm.

Adapted from Lifestyle magazine (Feb 2013)

2013-02-16 13:00:07

Source: http://yummykoh.blogspot.com/2013/02/black-pepper-udon.html

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Comments

Total 1 comment

Cosmic Charlie

Looks like intestines of children! Illuminati! Satan!

Feb 16, 2013, 5:48 pm 0 Reply

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