What inspired this story was, in one weekend we was ate at this “vegan asian restaurant”, we have fried udon which turn my kids loving it so much, that was the first time my kids having udon, they love the chewy thick texture which I immediately knew, they going to love. Then okay, next time I go grocery shop I’d tried to find one.
I finally go for grocery shop, I found the udon, initially I want to buy chilli-garlic sauce for my basic stir fried ingredient, but I didn’t found any, instead I found this chilli-dried shrimp and black bean sauce, I never taste it before so I got one. I still remember the fried udon, so I think I am going to make one, this is spicy one so definitely this are not for my kids.
I like it, I keep the rest vegan friendly, but if you really mind about the dried shrimp you can find chilli-black bean sauce. The rest ingredient are my simple standard staple like sweet soy sauce and vegetarian stir fried sauce. I thought this would be super spicy, but was quite mild for me, and maybe will be quite hot for you, each person have different tolerant on spiciness, I also took some habanero chilli, only one though, they said it would be super spicy, funny which remind me of my favourite chilli stir fried that I enjoy with fried tofu and warm rice, and I’d be on spicy heave, literally torturing my stomach.
FRIED UDON IN CHILLI-DRIED SHRIMP AND BLACK BEEN SAUCE
Serve 1 portion
- 2 fat garlic, crush and chop them rough
- 1/2 sweet onion slice
- 200 gram udon, soaked in warm water and rinse for at least twice
- 1 habanero chilli slice it (optional only if you want)
- 11/2 tbs chilli-dried shrimp and black bean sauce
- 1 tbs vegetarian stir fried sauce
- 1 tbs sweet soy sauce
- 1 pok choi, slice in half and cooked it chunk or do as you prefer
- 2 shiitake mushroom slice it
- 1 spring onion, white part to stir fried and the green part to serve
- 1 tbs vegetable oil
- Roasted sesame seed to serve
- Slice of avocado to serve
- In medium pan and medium heat, put inside the vegetable oil, white part of spring onion, habanero chilli, garlic and the onion, sautéed until they are fragrance.
- After they are fragrance put inside the chilli-dried shrimp and black bean sauce, sautéed for a while, then put inside to udon, shiitake, vegetarian stir fry sauce and sweet soy sauce, stir them well and thoroughly.
- Lastly put inside the pok choi and cooked it just until soft, but still look crunchy and green. Take out from the heat, when all the sauce are coating the noodle.
- Ready to serve.
- I serve mine with roasted sesame seed, slice avocado and slice spring onion.