Chinese New Year of year 2017, we're not traveling back to Penang this year. I made acquaintance with a few Chinese people from my new workplace and some of them are single (or live apart from their spouse). So I invited them home for a steamboat dinner on Chinese New Year eve, getting ingredients from Asian supermarket in town.
We thoroughly enjoyed our steamboat but there are simply so much food that even after they each bring a small doggy bag of food home, I'm still left with plenty of ingredient which brings me to this recipe - seafood udon.
The noodle is supposed to be 'saucy' and not super dry. I use the steamboat soup stock as replacement for water and kind of 'stew' the noodle a bit to let it soak up the wonderful sauces. I love the result of the change.
Ingredients:-
200 g fresh udon
2 cloves garlic, minced
1 tbsp cooking oil
1 carrot, cut in thin strips / slices
1/3 cup shredded cabbage
tofu slices, quantity to your liking
3 - 5 shrimp, deshelled
fish cakes, type& quantity to your liking (6 - 8 pcs)
clams (optional)
4 - 5 fresh mushrooms, cut in slices
Sauce:
4 tbsp water (or seafood stock)
1 heap tbsp oyster sauce
2 tsp dark soy sauce
½ tsp sugar
1 tsp soy sauce
1/4 tsp sesame oil
3 dashes white pepper
We thoroughly enjoyed our steamboat but there are simply so much food that even after they each bring a small doggy bag of food home, I'm still left with plenty of ingredient which brings me to this recipe - seafood udon.
The noodle is supposed to be 'saucy' and not super dry. I use the steamboat soup stock as replacement for water and kind of 'stew' the noodle a bit to let it soak up the wonderful sauces. I love the result of the change.
200 g fresh udon
2 cloves garlic, minced
1 tbsp cooking oil
1 carrot, cut in thin strips / slices
1/3 cup shredded cabbage
tofu slices, quantity to your liking
3 - 5 shrimp, deshelled
fish cakes, type& quantity to your liking (6 - 8 pcs)
clams (optional)
4 - 5 fresh mushrooms, cut in slices
Sauce:
4 tbsp water (or seafood stock)
1 heap tbsp oyster sauce
2 tsp dark soy sauce
½ tsp sugar
1 tsp soy sauce
1/4 tsp sesame oil
3 dashes white pepper
Methods:-
1. Heat wok with a tablespoon of cooking oil and sauteed minced garlic until fragrant. Add sliced carrot and shredded cabbage and stir fry quickly for about a minute.
2. Add in tofu slices, shirmp, fish cake & clams , stir fry for about a minute. The shrimp is not fully cook but we don't want it overcooked, so the timing is fine.
3. Toss udon in together with all sauce ingredients. When it boils, cover the lid of the wok and let all ingredient simmer for 3 - 4 minutes, until the udon soak up the lovely seasoned sauce.
4. Dish out and serve hot.
Comments
Post a Comment