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Stir fry Udon (Chinese Style)

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4


  • 400 g Udon 2 packs
  • 150 g Cabbage Julienne
  • 30 g Green Capsicum cut into stripes
  • 40 g Red Capsicum cut into stripes
  • 60 g Carrot Julienne
  • 50 g Shimeiji Mushroom
  • 80 g Brown Button Mushroom slices
  • 50 g Big Onion diced
  • 100 g Chicken cut into stripes
  • 8-10 pcs Prawn deveined
  • 20 g Unsalted butter
  • 3 cloves Garlic minced
  • 2 Red long chilli minced
  • 1 Chilli padi minced
  • 1 tbsp Olive oil
  • 1 tbsp Oyster sauce Lee Kum Kee
  • 80 ml Vege stock
  • Spring onion for garnishing
  • Coriander for garnishing
  • Fried shallots for garnishing
  • pinch Salt n black pepper


  • Boil water in the pot half filled, blanched Udon for a few seconds n set aside.
  • In a pan, add in olive oil n next garlic, stir fry till fragrant.
  • Add in big onion n continue frying till onion becomes translucent
  • Next, add in both minced chilli n continue frying
  • Add in marinated chicken till half cooked , next add cabbage, carrot n half vege stock. Cover n simmer for few minutes.
  • Stir in oyster sauce n mix it evenly. Next, add in green red capsicum, shimeiji mushroom n brown button mushroom. Continue to let it cook for about a min.
  • Lastly add in Udon n the balance of vege stock n toss it evenly, sprinkled salt n black pepper n serve in the plate.
  • Garnish with spring onion, coriander n fried shallots
  • Enjoy :)