STIR-FRIED UDON WITH CHINESE SAUSAGE
This is my husband Andrew’s creation, really. If we eat our main meal during the day and just want a light dinner in the evening, he will make this noodle dish. It’s a great pantry standby as it requires few fresh ingredients. You can also pretty much throw any leftover vegetables into it.
Serves 2
1 tbsp vegetable oil
2 Chinese sausages (lap cheong), thinly sliced
1 small onion, sliced into half moons
2 garlic cloves, roughly chopped
200g pack of udon noodles
2 tbsp water
1 tbsp oyster sauce
2 tsp light soy sauce
1 tsp Shrimp Chilli Oil (here ) or crispy prawn chillies (optional)
1 spring onion, finely chopped
1 tbsp crispy shallots
Heat the oil in a wok or frying pan and fry the sausage and onion for 2–3 minutes until the sausage is crispy and the onions have softened. Add the garlic and fry for a further 30 seconds, then add the udon noodles and water. Fry for about 30 seconds, then add the oyster and soy sauce. Fry for 1 minute, then add the Shrimp Chilli Oil or crispy prawn chillies, if using. Remove from the heat and sprinkle with chopped spring onion and crispy shallots.