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:
- In a mixing bowl, add all ingredients for the sauce and mix until well combined. Set aside for later use.
Instructions:
- 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.
- Add Udon noodles and sauce mixture. Stir fry for about 3 minutes until well combined and caramelised.
- Add carrots and broccoli, and continue cooking for 10 minutes until the vegetables are crunchy or tender.
- 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.