Serving size : 4

Ingredients

  • 500g of Lian Huat Udon Noodles
  • 4 tbsp cooking oil
  • 2 tbsp sesame oil
  • 900ml chicken soup stock
  • 100g chicken/pork, sliced
  • 1 small onion
  • 4 leaves cabbage, shredded
  • 2 tbsp cooking wine
  • 3 tbsp light soy sauce
  • 3 tbsp dark soy sauce
  • 1 tsp sugar

Condiments

  • Nori strips
  • Umezuke (pickled plum), pitted

Method

Bring a pot of water to the boil and add udon noodles to cook till al dente.

Heat oil and sesame oil in a wok and saute meat for 2 minutes. Then add cabbage and stir-fry till vegetables become soft.

Stir in udon noodles and mix well before adding cooking wine, soy sauces and sugar. Mix well and cook noodles until just moist.

Divide into serving plates and garnish with nori strips and umezuke.