Thursday, February 13, 2014

Hokkien Noodles


Japanese Udon Noodles
Garlic, minced
Onion. diced
Chicken, cubed small and marinate with a little cornstarch
Pork, optional
Napa Cabbage, cut into big chunks
Sweet soy sauce
Light soy sauce
Dark soy sauce
Oyster sauce
Pinch of Ajinomoto


In a wok, add oil and saute the garlic and onion.  Add the chicken, pork and stir fry till no more pink. Add the shrimp and cabbage. Now add the sauce's and about 1/2 cup of water. 
Slowly add the noodles and let it cook for a bit till noodles soften. If water runs out and noodles are still hard, add more water. Check the seasoning.  Do not add salt as the oyster sauce and soy sauce has sufficient amount of salt.

Dish out and serve while still hot.

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