Hokkien Style Braised Udon Noodle Recipe
When it comes to noodle dishes, Chef Phoebe is always the best. I am delighted every time when Chef Phoebe volunteers to cook us the signature noodle dish. I always hope there would be left over so I could pack some for the next day. But, it rarely happens. Not only there is no left over, there are times when we had barely enough to share. This really shows how good the noodle dishes are.
Today, we are lucky to have Chef Phoebe shared the secret recipe on the signature Hokkien style braised udon.
2 packets of udon (200g each)
150g vegetable fish ball (halve)
2-3 cloves of garlic (minced)
1 tbsp cooking oil
2 beaten eggs
Chinese cabbage (cut into bite size)
4 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp sugar
2 cups of water
2 tbsp corn starch
salt and pepper to taste
1. Loosen the udon in hot water for 2 min. Drain and run the udon under cold water to remove the excess starch.
2. Heat up some cooking oil in the pan, scramble the egg in hot oil. Set aside for later use.
3. In the same pan, stir fry the minced garlic till aromatic.
4. Add in the Chinese cabbage, vegetable balls, scramble egg, sauce and bring to boil.
5. Add in the udon and simmer until the udon have soaked up the broth
Top the udon with chili slices and serve.Despite the simmering process, the udon did not turn soggy and instead packed with great flavour after absorbing all the essence from the broth.
My special thanks to chef for the super tasty Hokkien style braised udon recipe.