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millwaterrecipes Fried Udon and Kelp Salad Ingredients Fried Udon: 2 packs of Udon (1 serving per pack) Note: for this recipe, I used fresh Udon in vacuum pack which you can find in most supermarkets 200g pork schnitzel cut into thin slices A few mushrooms, cut into slices Minced garlic
To Make 1. Marinate pork with soy sauce, sesame oil and some pepper 2. Loosen up the udon in a bowl of warm water, drain 3. In a wok, add oil then stir in mushroom, add a tablespoon of water. Put aside once it’s softened but before it become watery. 4. In the same wok add oil, minced garlic to stir fry pork. Once cooked and turned golden brown, put aside 5. Again, in the same wok, throw Udon in, add 1 tablespoon soy sauce, a drizzle of sesame oil, stir and mix carefully without breaking the Udon. Add a teaspoon of raw sugar, have a quick stir and it is ready to serve with pork and mushroom.
the fridge 2. Soak noodles in hot water for 1 minute then rinse with cold water, drain
Kelp Salad 1 pack of kelp noodle 1 handful of dry seaweed (Wakame) Carrot spiral (both available in Fruit World, these are very healthy ingredients and good for helping digestion) To Make 1. Take the amount of noodle you need and store the rest in
3. Quickly boil carrot spiral and drain 4. Soak Wakame in hot water until it is softened, drain 5. Here you can dress the salad with ready-made Ponzu sauce from supermarket, or mix some sauce with lemon juice and honey as a dressing Happy Cooking! Nita Wong
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