Serves 3 to 4

Ingredients:

Sauce:

• Dark Soy Sauce, 3 tablespoons
• Oyster Sauce, 2 tablespoons
• Brown Sugar, 1½ tablespoons
• Rice Vinegar, 1 tablespoon

Noodles:

• Cooking Oil, 2 tablespoons
• Udon Noodles, 400 grams (2 packets)
• Carrots, 150 grams (julienned; cut into short, thin strips.)
• Broccoli, 150 grams (cut into bite-sizes)
• Fresh Garlic, 2 cloves (minced)
• Black Pepper, to taste or preference

Preparation:

1. In a mixing bowl, add all ingredients for the sauce and mix until well combined. Set aside for later use.

Instructions:

1. In a 26cm Thermos® KFH-026D Ultra-Deep Non-Stick Frying Pan, heat cooking oil for about 2 to 3 minutes over low-medium heat.
2. Add Udon noodles and sauce mixture. Stir fry for about 3 minutes until well combined and caramelised.
   
   
   
3. Add carrots and broccoli, and continue cooking for 10 minutes until the vegetables are crunchy or tender.
   
   
   
4. Remove the Frying Pan from the heat. Stir in freshly minced garlic and black pepper, and mix until well combined. Enjoy!

Notes:

• The recipe is improvised from an original recipe, courtesy of pinchofyum.com.
• This recipe is based on using the Thermos® KFH-026D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan.