I love Asian noodles, especially fresh udon noodles. One of my favorite sites, Rasa Malaysia, inspired me to try packaged, pre-boiled udon noodles, and drove me to substitute so many items that I’m sure this doesn’t taste the same but still it was good. For the original recipe go here: http://rasamalaysia.com/malaysian-style-fried-udon/2/
The problem with maintaining my kitchen in Sens, France while I’m here in Stuttgart is that some of the things I think are in the pantry here are really in the pantry in Sens. For instance, oyster sauce; I must have 3 bottles in Sens and apparently none here. Fish cakes; Yep, lots in the kitchen freezer in Sens, zip here. Kecap manis? Oh-la-la!
I made some kecap manis (Boil together 1/4 cup soy sauce and 1/4 cup brown sugar + 1/8 cup to make a syrup), used hoisin instead of oyster sauce, doubled up on the shrimp, used regular carrots instead of baby and used cremini mushrooms instead of shiitake. Whatever.
The pre-boiled noodle texture is better than the dried, slurpable, but of course not as good as the fresh; the noodles are rather short or broken. They come in packages of three with 3 packets of sauce and seasoning if you just want them plain.
Udon Shrimp Noodles
3 packets of pre-boiled udon noodles, rinsed in cold water and drained
4 bird’s eye chillies, cut into 3 or 4 pieces
1/4 cup soy sauce
1/2 cup water
1 tbsp hoisin sauce
2 tbsp kecap manis
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
3 large garlic cloves, slivered
2 tbsp peanut oil
20 large shrimp
6 cremini mushrooms, sliced
1 carrot, halved vertically and thinly sliced
1/4 small head cabbage, shredded
Put the chillies into the soy sauce and set aside.
Mix the water, kecap manis, sugar, soy sauce and sesame oil together and set aside.
Saute the garlic in the peanut oil until aromatic, add the shrimp and saute until half cooked. Add the mushrooms and saute for about 30 seconds. Add the carrots and cabbage and saute for 1-2 minutes. Finally, add the noodles with the kecap manis mixture and cook until the noodles are cooked through.
Serve with the chilli soy sauce.