I have never actually had stir fried udon before (boy was I missing out!), though I know my cousin in law makes a mean one. She was gracious enough to share her Mom’s recipe with me, I also looked over Nami at Just One Cookbook’s recipe, of course realizing I didn’t have all the necessary ingredients to make either, I’ve decided to make do with whatever I had in the frig and pantry for the evening. Holy cow the sauce and chewiness of the udon noodle was so yummy, I had to sneak another small bowl after finishing the one in the photo. This recipe is definitely a keeper!
1 cup of small shrimp, de-shelled and washed thoroughly
1 bunch of asparagus, cut into 2-3 inch pieces, clean thoroughly
2 stripes of chicken tender, cut into bite size
1 bag of Taiwanese style meat balls, quartered
4 packs of udon, soak in hot water to separate
1 small onion, slices
3 cloves of garlic, minced
1 stalk of green onion, chopped
2 tbsp of cooking oil
1/3 cup of chicken stock
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sweet soy sauce
1/4 tsp white pepper
2 tbsp rice wine
1/2 tsp sesame oil
Mix all the sauce ingredients in a small bowl and set aside.
Heat up 1 tbsp of oil, stir in some garlic and green onion for until fragrant, add chicken tender and cook until no longer pink, then the shrimp, cook until no longer transparent, then add the meat ball quarters until heated through. Stir often. Once ready, remove from walk and put aside.
Heat up 1 tbsp of oil, toss in the onion slices, stir for about 1 minute, add some garlic and green onion, stir until onion is semi soft. Toss in the asparagus and stir fry until tender.
Add the reserved chicken, shrimp and meat balls back into the wok, stir together with vegi. Toss in the separated udon noodles and add the chicken stock, stir fry and mix evenly. Add the sauce and stir fry everything evenly again. Sprinkle some left over green onions on top as garnish, serve immediately. Enjoy!