材料

新鲜乌冬面1包
蒜头2个,切碎
清油3大匙
鸡肉50克
虾仁3-5只,去壳去肠泥
鱼饼6-8片
香菇/杏鲍菇4-5个
荷兰豆40克,切段
玉米笋30克,切条
红色灯笼椒30克,切丝
胡萝卜30克,切丝
高丽菜/白菜1/3杯,切丝

调味料

水4大匙
蚝油1小匙
甜酱油2小匙
糖½小匙
酱油1小匙
麻油¼小匙
白胡椒粉适量

蘸酱

酱青少许
辣椒少许,切圈

做法

  1. 把乌冬面用滚水煮好,捞出沥干待用。
  2. 把所有调味料混合均匀待用。
  3. 用不粘平底锅加热清油,用中火把蒜头炒香,加入鸡肉、虾仁和鱼饼,翻炒至虾仁半熟。
  4. 加入香菇、胡萝卜和白菜,翻炒2分钟。
  5. 加入乌冬面和调味料继续翻炒至所有食材均匀上色。
  6. 转小火,稍微静置后再次翻炒均匀,确保乌冬面熟透后盛盘,搭配切好的辣椒和酱油享用即可。

Fried Udon with Chicken and Vegetables

Ingredients

1 pack fresh udon
2 garlic, minced
3 tbsp oil
50g chicken meat
3-5 prawns, deshell and devein
6-8 slices fish cake
4-5 shiitake/oyster mushroom
40g snow pea, sectioned
30g baby corn, cut into strips
30g red capsicum, cut into strips
30g carrots, shredded
1/3 cup cabbage, shredded

Seasoning

4 tbsp water
1 tsp oyster sauce
2 tsp sweet soy sauce
1/2 tsp sugar
1 tsp dark soy sauce
1/4tsp sesame oil
some white pepper powder

Dipping Sauce

some chilli, minced
some light soy sauce

Method

  1. Cook udon in boiling water, remove and drain. Set aside.
  2. Mix all Seasoning ingredients, set aside.
  3. Heat up oil in a non-stick pan, saute garlic over medium heat till fragrant. Add in chicken, prawns and fish cake, toss well till prawns are half-cooked.
  4. Add mushroom, carrot and cabbage, stir-fry for 2mins.
  5. Add in udon and mixed Seasoning, stir-fry until all ingredients are evenly coated with gravy.
  6. Turn to low heat and leave the pan for a while. Stir-fry for another few times to make sure udon is fully cooked, transfer into serving plate. Serve with dipping sauce.
食谱提供
Udon Kamon
Eat at Seven, 3 Temasek Boulevard #03-315,
Sky Garden Suntec City
6266 5338

示范厨师
Bryan Chow 周顺明
Executive Head Chef
薄井 貴之 Usui Takayuki
Chef Owner

TEXT 若昕 PHOTOS Kin@Say Cheese Studios