This is a good one to try if you want to forgo the soy sauce. To be fair, it was forgotten, but as a result had a slightly sweet and savoury character. This one’s a quickie. It’s for those nights when you get home late and all you want is quick but filling dinner. Introducing the fast cooking udon noodle. Udon is a thick wheat noodle with a springy texture that’s often eaten in a broth. However, sometimes it’s fried, like in this Shanghai Fried Noodle recipe. Except there’s nothing very Shanghai about it. Apparently it was invented in Hong Kong. The noodles themselves were invented in Japan. Still, Hong Kong has an ongoing reputation for fusion food, so why not? Here’s my quick, vegetarian based, empty-the-fridge version of Shanghai Fried Noodles.
– 1/2 onion, diced
– Approximately 1cm chunk of ginger, peeled and grated
– 1 tsp garlic, minced
– Sesame oil (drizzle)
– 1 tbsp vegetable oil
– 1 tbsp oyster sauce
– 1/2 tsp hoisin sauce
– leftover soup broth (flavored with 1/2 package of instant noodle mix) – you can use water or regular broth, I just happened to have extra broth remaining from the instant noodles I had earlier.
– 1.5 small packages of udon
– 1/2 mushroom (sliced)
– 1/4 tomato (chopped into bite-sized pieces)
– 1/2 bell pepper, (sliced)
– 1/2 rib of celery (sliced)
1. Heat up a wok with the vegetable oil in it.
2. Meanwhile, reheat the broth or heat up some water if you’re using that instead, and cook noodles for about 4 minutes. Remove from heat.
3. Back to the wok. Toss the ginger, onion, and garlic inside and fry for a bit, until onions start to go translucent and delicious aromas are released.
4. Toss your veggies in and stir-fry for a minute or two. Drizzle a little sesame oil into the mix. Remove veggies from wok.
5. Add udon to the wok and fry quickly for a minute or so. Add the oyster sauce and hoisin sauce and toss, so it covers all the noodles.
6. Add vegetables back into the wok or serve on the side.
– You can add an egg for protein. I had a little extra egg left from my earlier ramen meal which became a (very) loose imitation of egg drop soup, which I had on the side.
– Feel free to add more veggies! I just used what was around, and if I had more veggies, I would have tossed them in
– aAgain, notice that this recipe doesn’t have soy sauce. I forgot to add it, but it tasted just as good without. It had a slightly sweeter flavour, which worked just as well.
Some people will love the smell of this dish (“Mmm that smells good! I could smell it from outside!”), whilst others will hate it.
I’m in the like it group. Enjoy your udon! Nomnomnom.