In a dark brown sauce, cabbage, shrimp, and fish cake are combined. Sliced chiles and soy sauce should be served alongside the dish. An easy recipe for fried udon.
Malaysian-style fried udon. Cut chiles and soy sauce go well with this dish of cabbage, shrimp, and fish cake in a dark brown sauce. Fried udon has never been so simple!
No wonder Malaysians love noodles so much: They’re a staple across Asia.
Most of the cuisine sold by hawkers and street sellers in Singapore is noodle meals.
It doesn’t matter if you’re Chinese, Malay, or Indian; everyone can use a bowl of noodles.
Noodle meals in Malaysia are a favorite among expatriates, too.
In Malaysia, the noodles are served with a different condiment than in other countries.
It is possible to have your noodles soupy or dry, such as with stir-fried noodles and char hor fun (fried rice noodles in a thick gravy), but the traditional garnish is a tiny saucer of sliced freshness chilies or pickled green chilies in soy sauce.
When it comes to fresh chili peppers, you can always expect to find red and bird’s-eye varieties.
When it comes to our noodle dishes, the spicy kick that comes with every mouthful of noodles is what makes them so irresistible to us Malaysians, along with an extra dash of extremely good-tasting soy sauce.
Besides, Malaysia makes some of the best soy sauce globally, but that’ll be the subject of a future piece.
I’m sorry, but I’m digressing.
So let’s get back to my Malaysian-style fried noodles.
Even though udon is a Japanese dish, you can get it in Malaysian-style at several local eateries.
A common Malaysian noodle ingredient is fish cakes, which I utilized in my recipe.
This simple Malaysian-style fried udon reminds me of my time in Malaysia, thanks to the copious use of sweet soy sauce and shredded cabbage.
Cut bird’s eye chilies as a condiment added just the appropriate amount of heat and flavor to my dish.
I’m ecstatic with how everything turned out.
My favorite type of fried udon is Japanese-style, which has a more refined flavor.
If I had the option, I would always select this version over the other one, no matter what.
In the United States and worldwide, udon noodles are readily available.
If you try my recipe for fried udon in the Malaysian manner, I guarantee you’ll be a fan for life.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 386 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- SOTO AYAM
- RESTAURANT-STYLE CHINESE GREENS WITH OYSTER SAUCE
- BALINESE CHICKEN (AYAM PELALAH)
- MALAYSIAN LAMB RENDANG
INGREDIENTS
- 6-8 slices of fish cakes
- 1 pack (7oz. /300 g) fresh udon
- 1/3 cups of shredded cabbage or napa cabbage
- bird’s eye chilies, cut
- 2 garlic, minced
- 4-5 fresh shiitake, oyster, or king trumpet mushrooms, sliced into pieces
- 2 peeled mini carrots, sliced into thin pieces
- 2 tablespoon oil, lard preferred
- 3-5 shrimp, shelled and deveined
- soy sauce
SAUCE:
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame oil
- 4 tablespoons water
- 2 teaspoons sweet soy sauce (kecap manis)
- 1 teaspoon soy sauce
- 3 dashes white pepper
INSTRUCTIONS
- The udon should be drained and rinsed under cold running water before setting aside. In a small bowl, combine all the sauce ingredients and mix thoroughly. Put away for a later time.
- In a small saucer, combine the soy sauce and chopped chilies. Adding soy sauce to the chilies is all you need to do.
- Add the oil to a hot pan and stir-fry for a few minutes (or lard). The garlic should be added once the oil is hot and has begun to smell fragrant. Toss the shrimp and fish cake into the pan and heat until the shrimp is about halfway done, stirring often. Stir in the mushrooms, carrots, and napa cabbage. Add the sauce to the wok after you’ve added the udon noodles. In a wok, combine all of the ingredients by stirring constantly. Once it’s been cooking for a few minutes, you may check to see if the udon noodles are fully cooked before serving. Serve right away with the sliced chilies and the soy sauce condiment on the side.
NOTES
- Because the sauce needs to adhere to every noodle strand, the dish should be slightly wet. Dried isn’t the proper term. A little water can be added if it becomes too dry.
- Dried udon can be substituted for fresh udon when not readily available. Cook it until it’s about 80% cooked through, as directed on the package, and then stir-fry it.