Sunday, April 09, 2006


The imported udon were on sale the other day……marked down to 50 sen for 200gm pack. They’ve almost reached their expiration date.

As the noodles are quite stiff due to refrigeration, I steep them in hot water, jiggle with chopsticks to separate them, while careful not to break them into smaller strings immediately drain the water when the noodles are separated. (This step is not necessary if your Udon is fresh).


200 gm Udon noodles
1 egg (lightly beaten w/ q pinch of salt added)
1 clove garlic (minced)
6 six button mushroom (quartered)
Julienned carrots
100 gm fillet pork (thin slices)
1 tbsp dark soy sauce
Cooking oil

Meat Marinade
Corn flour
Light soy sauce
White pepper
Cooking oil

  • In a wok, put in enough oil to deep fried the egg. When the oil is hot enough, drop in the egg like you would when poaching egg. Use the spatula to quick scramble, and at the same time cut the egg into small chunks. Dish out the egg when it’s set, and yet moist. Use paper towel to mop off excess oil.
  • Pour away the oil, leaving 1 tablespoon in the wok. Put in mushroom to b fried first; toss constantly.
  • Drizzle some more around the wok, if the mushroom absorbs the oil. Add in garlic, fry until fragrant.
  • Then put in the meat; stirring and tossing quick. Once the meat is no longer pink, add in the carrots. Stir for ½ a minute. Add a little water to moisten.
  • When the liquid is completely dry, throw in the Udon. Pour in the dark soy sauce. Mix well to have the noodle a nice tan color. Drizzle some more oil if necessary to prevent the noodles from sticking.
  • Lastly mix in the fried egg. Serve with green onion and fried shallot garnishes.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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