BLACK PEPPER NOODLES
Ingredients:
2 tbs oil
2 pips garlic minced
2 shallots sliced thinly
2 dried mushrooms , soaked and sliced thinly
250 grms fresh Udon noodles
½ green capsicum , cut into thin slices
50 grms Chinese cabbage, shredded
A handful of beansprouts
½ tbs vegetarian oyster sauce
1 tsp light soy sauce or to taste
½ tsp thick soy sauce for colour
1 tsp coarsely ground black pepper ( more or less )
A pinch of aji no motto ( optional )
A dash of sesame oil
Little spring onions for garnishing
Little fresh red chillie strips.
Method:
Heat a wok with the oil. Add in the minced garlic, stir till nice aroma comes.
Add in the sliced shallots, mushrooms, fry till fragrant.
Add in the udon noodles, seasonings. Stir fry well.
Add in the Chinese cabbage, beansprouts and capsicum.
Toss well to blend, add in the dash of sesame oil. Taste for salt.
Dish up and serve garnished with chillie strips and spring onions.
NOTE: This is a vegetarian version.
You may add seafood , cooked chicken or any vege of your choice
Ingredients:
2 tbs oil
2 pips garlic minced
2 shallots sliced thinly
2 dried mushrooms , soaked and sliced thinly
250 grms fresh Udon noodles
½ green capsicum , cut into thin slices
50 grms Chinese cabbage, shredded
A handful of beansprouts
½ tbs vegetarian oyster sauce
1 tsp light soy sauce or to taste
½ tsp thick soy sauce for colour
1 tsp coarsely ground black pepper ( more or less )
A pinch of aji no motto ( optional )
A dash of sesame oil
Little spring onions for garnishing
Little fresh red chillie strips.
Method:
Heat a wok with the oil. Add in the minced garlic, stir till nice aroma comes.
Add in the sliced shallots, mushrooms, fry till fragrant.
Add in the udon noodles, seasonings. Stir fry well.
Add in the Chinese cabbage, beansprouts and capsicum.
Toss well to blend, add in the dash of sesame oil. Taste for salt.
Dish up and serve garnished with chillie strips and spring onions.
NOTE: This is a vegetarian version.
You may add seafood , cooked chicken or any vege of your choice
Ingredients:
2 tbs oil
2 pips garlic minced
2 shallots sliced thinly
2 dried mushrooms , soaked and sliced thinly
250 grms fresh Udon noodles
½ green capsicum , cut into thin slices
50 grms Chinese cabbage, shredded
A handful of beansprouts
½ tbs vegetarian oyster sauce
1 tsp light soy sauce or to taste
½ tsp thick soy sauce for colour
1 tsp coarsely ground black pepper ( more or less )
A pinch of aji no motto ( optional )
A dash of sesame oil
Little spring onions for garnishing
Little fresh red chillie strips.
Method:
Heat a wok with the oil. Add in the minced garlic, stir till nice aroma comes.
Add in the sliced shallots, mushrooms, fry till fragrant.
Add in the udon noodles, seasonings. Stir fry well.
Add in the Chinese cabbage, beansprouts and capsicum.
Toss well to blend, add in the dash of sesame oil. Taste for salt.
Dish up and serve garnished with chillie strips and spring onions.
NOTE: This is a vegetarian version.
You may add seafood , cooked chicken or any vege of your choice
Ingredients:
2 tbs oil
2 pips garlic minced
2 shallots sliced thinly
2 dried mushrooms , soaked and sliced thinly
250 grms fresh Udon noodles
½ green capsicum , cut into thin slices
50 grms Chinese cabbage, shredded
A handful of beansprouts
½ tbs vegetarian oyster sauce
1 tsp light soy sauce or to taste
½ tsp thick soy sauce for colour
1 tsp coarsely ground black pepper ( more or less )
A pinch of aji no motto ( optional )
A dash of sesame oil
Little spring onions for garnishing
Little fresh red chillie strips.
Method:
Heat a wok with the oil. Add in the minced garlic, stir till nice aroma comes.
Add in the sliced shallots, mushrooms, fry till fragrant.
Add in the udon noodles, seasonings. Stir fry well.
Add in the Chinese cabbage, beansprouts and capsicum.
Toss well to blend, add in the dash of sesame oil. Taste for salt.
Dish up and serve garnished with chillie strips and spring onions.
NOTE: This is a vegetarian version.
You may add seafood , cooked chicken or any vege of your choice
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