My grand children love eating noodles although they are bought up with two nationalities and the boys are taught to enjoy all kinds of cuisine. Well, I was so glad that I am able to live with them and teach them to enjoy all dishes. I always enjoy cooking for all my family and friends.
Udon noodle is originated in Japan (I think) and they consume more than any other parts of the world. Well, many parts of the world, do now enjoy udon noodles and they will come out with different ways of cooking them. As for me, I usually use it in stir-fry or soup. You can get them in any Japanese/Chinese grocery stores.
3 (12oz) packets of Udon Noodles, if chilled, bring to room temperature, if frozen, thawed before use, untangle them. Blanched for a 3-5 minutes in boiling water and drained well
1 cup julienned sweet red pepper
1 cup julienned sweet yellow pepper
6 whole baby Bok Choy, trimmed and sliced
1 small yellow onion, peeled and sliced
1 cup shredded white Chinese cabbage/green cabbage
2 large eggs, lightly beaten
4½ teaspoons of Olive Oil, divided
3½ teaspoons of Sesame Oil
2½ tablespoons of light soy Sauce
1½ tablespoons oyster sauce
2½ tablespoon of Mirin
Juice of 1 lime
1 thumb-size piece fresh ginger, skin removed, grated
2 cloves garlic, peeled and finely chopped
Mix all the seasoning sauce ingredient in a small mixing bowl and stir well. Set aside. Heat a frying pan with 1 tablespoon olive oil over medium-high heat and fry the beaten eggs into scramble eggs. Remove to a dish and set aside.
Heat a wok/frying pan with the remaining canola/vegetable/corn/olive oil over medium-high heat and add onions and garlic. Saute for until fragrant and lightly golden. Toss in the shredded cabbage, julienned red and yellow peppers, sliced Bok Choy and flipping and stirring with a spatula and continuing stir-frying until about half-way cooked.
Toss in the blanched udon noodles and scramble eggs, keep flipping and stirring until all ingredients are well mixed and heated through. Pour in the seasoning sauce and stirring through evenly and heated through. Taste for seasoning and if needed more add now. Heat off and dish up and serve hot.