Tuesday, October 21, 2008
Black Pepper Seafood Udon
Ah...my favourite noodle dish. Thick, fat little things, dripping with sauce at each mouthful. I bought the fresh kind. A little pricey at 10.90 RM for a 600 gm packet at Jusco. But it was worth it as it contained no preservatives and no colouring and no trans fat. At least that was what it said on the packet.
Of course when I cooked it with seafood all cholesterol came running to join the party.
But the most wonderful part of it was that there were three individual packs inside of 200 gm each. Just perfect for a single serving!
200 gm Udon noodles (fresh)
2 cloves garlic ]
2 thin slices ginger] both garlic and ginger to be pounded in a pestle and mortar to a paste
1 Tablspn thick soy sauce
1/2 Tablspn light soy sauce
1/2 - 1 Tablspn honey
1 tablespn ground black pepper
1/4 cup water
salt to taste
1/2 red and 1/2 yellow or just 1 red sweet peppers
3 large prawns, shelled with tail intact and 'vein' removed
2 small squids, cleaned, skinned and scored and cut into squares
1 teaspoon cornflour with 1 tablespn water
Heat up a tablespoon of cooking oil in a pan. Saute ginger and garlic paste until fragrant over medium heat. Add the soy sauces and honey. Add ground black pepper. Stir a little. Add the water.Stir again and let it boil. Add the prawns and squid. Let cook. Add peppers and allow to cook just a little. add salt and adjust to taste.
Add cornflour mixtue and allow to thicken. Add udon noodles and mix well until the noodles are well coated. let it cook a little while until the noodles are seperate and well coated. Serve. YUM!
TIP : You could of course add any other veggies you like or prefer or use meat instead of seafood. Its really the black pepper sauce that makes the dish.