packaged deep fried chow mein noodles (250ml)
grated orange zest (5ml)
plum sauce (65ml)
soy sauce (30ml)
mirin or red wine vinegar (30ml)
fish sauce (15ml)
toasted sesame oil (5ml)
In a large saucepan of salted boiling water cook noodles for 3–5 minutes, until al dente. Drain and set aside.
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.
Add Udon noodles and reserved sauce and cook for 1 minute, or until heated through, about 2 minutes.
Add green onions and bean sprouts and stir to combine. Transfer to a platter and sprinkle with deep fried noodles.
Tip: Broad egg noodles can be substituted.
In a bowl, combine plum sauce, soy sauce, mirin, fish sauce and sesame oil. Set aside.