Yields
6 servings
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ingredients
Udon Noodles
1
Tbsp Vegetable oil (15ml)
1
cup thinly sliced Napa cabbage (250ml)
½
red pepper, finely chopped (half)
1
clove garlic, minced (1)
1
tsp minced fresh ginger (5ml)
¼
cup chicken stock (50ml)
1 14
oz pkg. cooked Udon noodles (400g)
2
cup bean sprouts (500ml)
2
green onions, sliced on the diagonal (2)
1
cup packaged deep fried chow mein noodles (250ml)
1
tsp grated orange zest (5ml)
Sauce
¼
cup plum sauce (65ml)
2
Tbsp soy sauce (30ml)
2
Tbsp mirin or red wine vinegar (30ml)
1
Tbsp fish sauce (15ml)
1
tsp toasted sesame oil (5ml)
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directions
Step 1
In a large saucepan of salted boiling water cook noodles for 3–5 minutes, until al dente. Drain and set aside.
Step 2
Heat oil in a wok or large nonstick skillet. Add cabbage, pepper, garlic, ginger and orange zest and cook for about 1 minute. Add chicken stock and cook for 2–3 minutes, until vegetables are tender-crisp.
Step 3
Add Udon noodles and reserved sauce and cook for 1 minute, or until heated through, about 2 minutes.
Step 4
Add green onions and bean sprouts and stir to combine. Transfer to a platter and sprinkle with deep fried noodles.
Step 5
Tip: Broad egg noodles can be substituted.
Step 6
In a bowl, combine plum sauce, soy sauce, mirin, fish sauce and sesame oil. Set aside.