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http://tnp.sg/guide/story/0,4136,250103-1280181540,00.html?
Enjoy
Hed Chef
You don't need a man with this udon
By Hedy Khoo
July 26, 2010
INDEPENDENCE can never be overrated. For an afternoon of unspeakable bliss, it is far more efficient to take matters into your hands than depend on a lover.
Who knows your taste buds better than yourself? Do you really want someone else putting stuff you hate in your noodles and having to pick out shredded pieces of it with each mouthful?
No fun eating alone? Think again. With a plateful of yaki udon (or noodles) like these and a man on hand, things could escalate into a full-blown chopsticks war over the last luscious morsel.
Still, if your man insists on coming over, this recipe should suffice for two with some left over for supper, if you are lucky.
Yaki udon with seafood
Ingredients (Serves 4)
400g fresh udon
120g prawns, shells removed
150g squid, sliced
70g brown enoki mushrooms
70g beansprouts
50 black fungus, sliced
3 cloves garlic, chopped
1 onion, cut into wedges
5 tbsp oil
10g unsalted butter
3 stalks of spring onion, cut into pieces 5cm long
300ml water or chicken stock
1/2 litre of boiling water
1 tbsp sesame oil
Seasoning for udon noodles
3 tbsp oyster sauce
11/2 tsp mirin
2 tbsp cooking sake
Dash of white pepper
Seasoning for seafood
1 tsp mirin
1 tbsp cooking sake
Dash of white pepper
Pinch of salt
For garnishing (Optional):
Bonito flakes
Shredded seaweed
Chilli sesame oil
Method
Have two skillets on hand.
Place udon noodles in colander and pour boiling water over them. Do not soak the noodles. And don't worry if the noodles remain in a clump. Set aside.
Heat 4 tbsp cooking oil in skillet. Fry chopped garlic and onion for a minute, then add in the udon. Do not attempt to loosen the noodles at this stage or they will break.
Add in the seasoning mix for the udon. Pour in 300ml of water or chicken stock. Stir gently.
Allow the noodles to boil uncovered until the sauce boils down and gradually thickens.
Toss in the beansprouts, black fungus and brown enoki mushrooms, and turn off the heat.
Using another skillet, heat 1 tbsp of oil and the butter. Saute the garlic for one minute, then add the prawns, squid and the seafood seasoning mix.
Once the shrimps turn orange, pour mixture into the udon.
Reheat the skillet containing the udon, add in
1 tbsp of sesame oil and stir thoroughly.
Serve the yaki udon garnished with bonito flakes, seaweed and chilli sesame oil.
Enjoy
Hed Chef
You don't need a man with this udon
By Hedy Khoo
July 26, 2010
INDEPENDENCE can never be overrated. For an afternoon of unspeakable bliss, it is far more efficient to take matters into your hands than depend on a lover.
Who knows your taste buds better than yourself? Do you really want someone else putting stuff you hate in your noodles and having to pick out shredded pieces of it with each mouthful?
No fun eating alone? Think again. With a plateful of yaki udon (or noodles) like these and a man on hand, things could escalate into a full-blown chopsticks war over the last luscious morsel.
Still, if your man insists on coming over, this recipe should suffice for two with some left over for supper, if you are lucky.
Yaki udon with seafood
Ingredients (Serves 4)
400g fresh udon
120g prawns, shells removed
150g squid, sliced
70g brown enoki mushrooms
70g beansprouts
50 black fungus, sliced
3 cloves garlic, chopped
1 onion, cut into wedges
5 tbsp oil
10g unsalted butter
3 stalks of spring onion, cut into pieces 5cm long
300ml water or chicken stock
1/2 litre of boiling water
1 tbsp sesame oil
Seasoning for udon noodles
3 tbsp oyster sauce
11/2 tsp mirin
2 tbsp cooking sake
Dash of white pepper
Seasoning for seafood
1 tsp mirin
1 tbsp cooking sake
Dash of white pepper
Pinch of salt
For garnishing (Optional):
Bonito flakes
Shredded seaweed
Chilli sesame oil
Method
Have two skillets on hand.
Place udon noodles in colander and pour boiling water over them. Do not soak the noodles. And don't worry if the noodles remain in a clump. Set aside.
Heat 4 tbsp cooking oil in skillet. Fry chopped garlic and onion for a minute, then add in the udon. Do not attempt to loosen the noodles at this stage or they will break.
Add in the seasoning mix for the udon. Pour in 300ml of water or chicken stock. Stir gently.
Allow the noodles to boil uncovered until the sauce boils down and gradually thickens.
Toss in the beansprouts, black fungus and brown enoki mushrooms, and turn off the heat.
Using another skillet, heat 1 tbsp of oil and the butter. Saute the garlic for one minute, then add the prawns, squid and the seafood seasoning mix.
Once the shrimps turn orange, pour mixture into the udon.
Reheat the skillet containing the udon, add in
1 tbsp of sesame oil and stir thoroughly.
Serve the yaki udon garnished with bonito flakes, seaweed and chilli sesame oil.
