Guide To Serve Fried Udon Recipe Singapore The Best

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Craving a hearty and flavorful noodle dish with an irresistible wok-hey? Look no further than Singaporean Fried Udon! This stir-fried noodle sensation is a staple in Singaporean hawker centers and a favorite among locals and tourists alike.

This recipe takes you through the steps of creating this delicious dish at home, complete with detailed instructions, ingredient measurements, and even a breakdown of its nutritional value. Get ready to tantalize your taste buds with the perfect balance of savory, spicy, and slightly sweet notes!

Easy Yaki-Udon
Easy Yaki-Udon

Ingredients: (Yields 2-3 Servings)

250g (8.8oz) Udon noodles (fresh or dried)

  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 100g (3.5oz) chicken breast, boneless and thinly sliced
  • 100g (3.5oz) medium shrimp, deveined and shelled
  • 1 medium carrot, julienned
  • 1 red bell pepper, julienned
  • 1 cup (240ml) chicken broth
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce (optional, for deeper color)
  • 1 teaspoon sugar
  • ½ teaspoon ground white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 2 large eggs, beaten
  • Chopped scallions (for garnish)

  • Directions:

    1. Cook the Udon Noodles:

  • If using fresh udon noodles, blanch them in boiling water for 2-3 minutes until al dente. Drain and rinse under cold running water to prevent sticking. Set aside.
  • For dried udon noodles, follow package instructions for cooking time. Drain and rinse under cold running water. Set aside.

  • 2. Prepare the Ingredients:

  • Slice the chicken breast, shrimp, onion, garlic, carrot, and red bell pepper into thin strips.
  • In a small bowl, whisk together the chicken broth, light soy sauce, oyster sauce, dark soy sauce (if using), sugar, and white pepper. Set aside.

  • 3. Heat Up the Wok:

  • Heat the vegetable oil in a wok or large skillet over high heat until shimmering.

  • 4. Stir-Fry the Chicken and Shrimp:

  • Add the chicken and shrimp to the hot wok and stir-fry for 2-3 minutes until the chicken is cooked through and the shrimp turn pink.

  • 5. Saute the Aromatics:

  • Push the cooked chicken and shrimp to the side of the wok. Add the onions and garlic to the empty space and saute for 30 seconds until fragrant.

  • 6. Incorporate the Vegetables:

  • Add the julienned carrots and red bell peppers to the wok and stir-fry for another minute until slightly softened.

  • 7. Deglaze the Wok (Optional):

  • (For added flavor) Pour in a splash of water or chicken broth to deglaze the browned bits stuck to the bottom of the wok. Scrape them up with a spatula to incorporate them into the sauce.

  • 8. Add the Sauce:

  • Pour the prepared sauce mixture into the wok with the stir-fried ingredients. Bring to a simmer.

  • 9. Thicken the Sauce:

  • Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring continuously. The sauce will thicken slightly.

  • 10. Incorporate the Noodles:

  • Add the cooked udon noodles to the wok and toss everything together to coat the noodles evenly with the sauce.

  • 11. Scrambled Egg Addition:

  • Push the noodles to the side of the wok and pour the beaten eggs into the empty space. Allow the eggs to cook slightly until partially set.

  • 12. Combine Everything:

  • Once the eggs are partially cooked, use a spatula to scramble them and then fold them into the noodles and sauce mixture.

  • 13. Serve and Enjoy!

  • Transfer the fried udon to serving plates and garnish with chopped scallions. Enjoy your delicious homemade Singaporean Fried Udon!

  • Nutrition Facts (Per Serving): (Approximate)

    Calories: 500-600

  • Protein: 30-40g
  • Carbs: 50-60g
  • Fat: 20-30g
  • Sodium: 800-1000mg (depending on soy sauce)

  • Note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients used.