Sautéed Udon Noodles by Michael Ho
Sautéed Udon Noodles by Michael Ho

Preparation time 5 minutes

Total time: 25 minutes

Serves 4

Ingredients

  1. 1 pack KimPhat fresh udon noodles
  2. 200 g (1/2 cup) napa cabbage, chopped
  3. 150 g (1/3 cup) daikon, thinly sliced
  4. 30 ml (2 tbps.) KimPhat dark soy sauce
  5. 15 ml (1 tbsp.) hoisin sauce
  6. 15 ml (1 tbsp.) KimPhat sambal oelek sauce
  7. 5 ml (1 tsp.) rice vinegar
  8. 5 ml (1 tsp.) grilled sesame oil
  9. 10 g (2 tsp.) sugar (or 15 ml (1 tbsp.) honey)
  10. 30 ml (2 tbsp.) vegetable broth or water
  11. To garnish, fresh bok choy leaves

Directions

  1. In a wok or large frying pan, heat a little oil over medium-high heat. Add napa cabbage and daikon, and stir-fry until lightly browned and tender.
  2. While the vegetables are cooking, cook the udon noodles according to package instructions, then drain and set aside.
  3. In a small bowl, mix dark soy sauce, hoisin sauce, sambal oelek, rice vinegar, sesame oil and sugar or honey. Add vegetable broth or water to obtain a fluid texture.
  4. Add the cooked udon noodles to the wok with the vegetables. Pour the sauce over the mixture and stir well to coat the noodles and vegetables. Cook for a further 1-2 minutes for the sauce to thicken and caramelize slightly.
  5. Transfer stir-fry to plates and garnish with fresh bok choy leaves. Serve hot.

This recipe was developed by chef Michael Ho, a contestant on season 12 of Les Chefs! This dish of stir-fried udon noodles is ideal for celebrating the Lunar New Year. The rich, balanced sauce is the perfect accompaniment to napa cabbage and daikon. The thick noodles are lightly caramelized, and the fresh bok choy adds a crunchy, colorful touch.

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