Serving Size: 4
Ingredients
- 400g Lian Huat fresh udon noodles
- 4 tsp of crushed garlic
- 12 medium shrimp, shelled & deveined
- 12 slices fish cake
- 8 mushrooms, sliced
- 2 carrots, thinly sliced
- 2 cups shredded cabbage
- 2–3 bird’s eye chilies, sliced (optional)
- Bean Sprout (optional)
Sauce (mix together):
- 8 tbsp water
- 2 tsp oyster sauce
- 4 tsp sweet soy sauce (kecap manis)
- 1 tsp sugar
- 2 tsp soy sauce
- 1/2 tsp sesame oil
Method
Prepare noodles – Rinse Lian Huat udon under cold water, drain, and set aside.
Mix sauce – Combine all sauce ingredients in a small bowl.
Heat wok – Add oil, fry garlic until fragrant.
Cook proteins – Add shrimp and fish cake, stir-fry until shrimp is half cooked.
Add veggies – Toss in mushrooms, carrots, and cabbage; stir-fry 1–2 mins.
Fry noodles – Add udon and sauce, stir-fry until evenly coated and heated through. Serve hot with bean sprouts or chilies if desired.