Serving : 2 Pax
- 2 packs of Megah Udon
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Sliced cabbage
- 1 tsp sugar
- 2 tbsp soy sauce
- 4 finely chopped garlic cloves
- 200g peeled prawns
- ½ tsp chilli flakes
- 2 tbsp oyster sauce
- ½ cup finely sliced spring onion
Place the udon into a pot of boiling water and loosen up the noodles gently with tongs or chopsticks. Once they have come apart, transfer the noodles to a large bowl and toss with sesame oil.
Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until soften. Then add ½ tsp of sugar and ½ tbsp of soy sauce to help to caramelised the cabbage. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds. Then add the prawns and chilli powder and stir fry until the prawns are just cooked.
Add the noodles, remaining soy sauce, sugar and oyster sauce. Stir-fry the noodle for another minute until the sauce has thickened. Toss through the spring onion and ready to serve.
Recipe inspired by : Marion’s Kitchen