Malaysian-Style Fried Udon Recipe

Udon noodles: Thick, chewy Japanese noodles that serve as the base of the dish.

Chicken breast: Sliced thinly to cook quickly and evenly, adding protein to the meal.

Cabbage: Shredded to add a crunchy texture and freshness.

Carrot: Julienned to provide a slight sweetness and vibrant color.

Garlic: Minced to infuse the dish with aromatic flavor.

Soy sauce: Adds a salty, umami-rich taste to the dish.

Oyster sauce: A savory condiment that enhances the overall flavor profile.

Vegetable oil: Used for stir-frying the ingredients.

Sesame oil: Adds a nutty aroma and flavor to the dish.

Sugar: Balances the savory elements with a touch of sweetness.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a hint of spiciness to the dish.

When stir-frying udon noodles, ensure they are separated and not clumped together. If they are sticking, rinse them briefly under warm water and gently shake off the excess water before adding them to the wok. This helps to achieve even cooking and prevents the noodles from becoming mushy.

• pre-cooked udon noodles - Substitute with spaghetti: Spaghetti has a similar texture and can absorb the flavors well.

• sliced thinly chicken breast - Substitute with tofu: Tofu is a great vegetarian option and absorbs flavors effectively.

• shredded cabbage - Substitute with bok choy: Bok choy provides a similar crunch and mild flavor.

• julienned carrot - Substitute with bell peppers: Bell peppers add a sweet flavor and vibrant color.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile in a pinch.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar taste.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and salty flavor that can mimic oyster sauce.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• sesame oil - Substitute with olive oil: Olive oil can provide a different but complementary flavor.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note.

• salt and pepper - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• Allow the Malaysian-Style Fried Udon to cool completely before storing. This prevents condensation, which can make the noodles soggy.

• Transfer the cooled udon into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.

• If you plan to consume the fried udon within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the udon. Divide the dish into individual portions for convenience. Place each portion in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date of storage. This helps you keep track of how long the udon has been stored.

• When ready to reheat, if refrigerated, you can use a microwave or a stovetop. For the microwave, place the udon in a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.

• For stovetop reheating, add a small amount of vegetable oil to a pan over medium heat. Add the udon and stir-fry until warmed through. You may need to add a splash of soy sauce or water to prevent sticking.

• If frozen, thaw the udon in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen using the microwave or stovetop methods, but it may take a bit longer.

• Avoid reheating the udon multiple times, as this can affect the texture and flavor of the dish. Reheat only the portion you plan to eat.

• To maintain the best quality, consume the frozen udon within 1-2 months.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Malaysian-style fried udon.
  4. Stir-fry for 3-5 minutes, or until the noodles are heated through.
  5. If the noodles seem dry, add a tablespoon of water or broth to help rehydrate them.

• Microwave Method:

  1. Place the leftover fried udon in a microwave-safe dish.
  2. Add a splash of water or broth to keep the noodles moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover fried udon in an oven-safe dish.
  3. Add a splash of water or broth to keep the noodles from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes, or until the noodles are heated through.

• Steaming Method:

  1. Place the leftover fried udon in a heatproof dish.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the dish in the steamer basket.
  4. Cover and steam for 5-7 minutes, or until the noodles are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover fried udon in the air fryer basket.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if needed.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly over high heat.

• Spatula: A flat, broad tool used to stir and flip ingredients in the wok, ensuring even cooking.

• Knife: Essential for slicing the chicken breast thinly and julienning the carrot.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, vegetable oil, sesame oil, and sugar accurately.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Mixing bowl: Useful for holding the pre-cooked udon noodles and other prepared ingredients before cooking.

• Tongs: Helps in handling and tossing the noodles and other ingredients in the wok.

• Serving platter: A dish to present the finished Malaysian-style fried udon attractively.

Prep ingredients in advance: Slice the chicken breast, shred the cabbage, and julienne the carrot ahead of time to streamline the cooking process.

Use pre-cooked noodles: Opt for pre-cooked udon noodles to save time on boiling and draining.

Minimize cleanup: Use a single wok for the entire cooking process to reduce the number of dishes.

Batch cook: Double the recipe and store leftovers for quick meals later in the week.

Organize your workspace: Arrange all ingredients and seasonings within easy reach before you start cooking.