Tuesday, March 26, 2013

Stir fry udon


Blanch udon lightly over boiling water and drain. Set aside.

Shrimp stir fry with a little cornstarch/sugar/salt 
stir fry it with a onion and minced garlic 

4 packs of udon --I used the package udon because that was all I had on hand..but it taste alot better if you used frozen udon 
1/2 lb medium sized prawns--shrimp
 snow beans (sliced)
1 can of  baby sweet corns (cut into 4 long pieces)
2 small carrots (julienned)
2 cloves garlic (minced)
1/2 cup of shredded cabbage
1/2 cup chopped celery
2 stalk of green onion --cut into 2 inches long
4 cloves of garlic
(you can also add broccoli...cauliflower or any veggies that you like)

1 T oyster sauce
1 T soy sauce
1 tsp sesame oil
½ tsp sugar
1/2 t  black pepper
 3 T water
1/2 t garlic powder

Seasonings for shrimp :
1/2 t  salt, 1 t sugar and 1 t cornflour

For shrimp, peel, devein and rinse under a running water. Pat dry. 
Put into a small bowl. Marinate with salt, sugar and cornflour. mix well ...set aside 

Blanch udon lightly over boiling water and drain. Set aside.

Blanch snow peas and drain. Set aside.

Heat up some oil under high heat. Layout all the shrimp  and let them fry untouched until they turn pink. Flip over the other side and continue frying until they turn pink and curl up. But remember not to overcook the shrimp. Take out and set aside.

Heat up some oil again. Stir-fry carrots with onion, garlic cook for about 5 minutes then throw in your snow peas, baby corn and cabbage cook for about 1 minute then add in all your seasoning and water...then add back in your noodles and  add  shrimp.  Mix well and dish up. 
Garnish with green onion  and cilantro 
** I like mines spicy so I serve it with some chili (srirache) and squeeze some lemon or lime juice on top ;)

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