This recipe uses:
Rice Wine Lees – known as Hong Chao, is an oriental foochow ingredient. Traditionally it is cooked with chicken or oriental noodle. This recipe combines the tradition of Japanese noodle with a touch of oriental flavor.
150g Hand-stretched Udon
2 tablespoons Gold Sesame Oil
a stalk of veggies (blanched)
3 slices ginger
150g minced meat
a handful of shimeiji mushrooms
2 tablespoons rice wine lees
3 tablespoons rice wine
1/2 teaspoon sugar
1 Boil the water and blanch the udon for about 5 min. (half cook will do). Set aside.
2 Heat up the wok over medium high heat, add in the Gold Sesame Oil and sliced ginger. Fry about 1-2 min.
3 Add in the mushrooms and minced meat. Turn to high heat.
4 Continue to stir fy for about 30 sec. Add in the rice wine lees, rice wine and water. Mix well. Once boiling, add udon.
5 Do a few round stir and add the sugar. Bring to simmer for 5 min with low heat.
6 Sprinkle chinese parsley and spring onions. Serve.
Easy-to-cook for Toddlers & Family
Recipe In collaboration with: The KitchenLife