Stirfry Udon with dark sauce

This is a yummy dish of stirfry udon with dark sauce. Easy to prepare n delicious.

Good to do since my helper off day and I prepare this simple dish for my family.

The original recipe is from Rasa Malaysia

http://rasamalaysia.com/malaysian-style-fried-udon/2/

I have changed some ingredients like the kecap manis sauce to Feng He Garden dark sauce so the taste may not be the same - however, my family enjoyed it very much.

I also substituted pork with prawns for my children.

Ingredients 

Sauce 

Oyster sauce I used Lee Kum Kee 3 tsp

Dark Sauce Feng He Garden 4 tsp

Soy sauce Kikkoman 3 tsp

Fine sugar 1.5 tsp

Sesame oil a dash

Water 12 tbsp initially 

Added more during cooking 

Mix above in a large bowl and set aside

Pork filet slice n marinate with oyster n Kikkoman soy sauce for 15 minutes - keep in fridge covered

1/2 large carrot julienned

1 stalk spring onion cut into 1-2 inch lengths 

2 pcs garlic sliced 

Some bunashimeji mushrooms - pls wash n separate 

Dodo brand large rectangle fish cake 1.5 pcs sliced 

Chinese cabbage sliced into strips about  - see photo 

Cooking oil

2 eggs stirfried n cut into strips (optional)

3 packet of udon - fairprice brand

Method 

Remove marinated pork from fridge about ten minutes before using 

Boil water n cook udon for 2 minutes n drain water n set aside 

Heat some oil in large frying pan 

Fry the garlic for short while no need to brown 

Add in the pork n fry till half done n push aside leave in the pan

Add in the carrot n stirfry 

Add in mushrooms n stirfry all include pork

Add in cabbage n stirfry

Add in fish cake n stirfry 

Add in udon n prepared sauce 

If sauce cannot cover all udon , mix in a little water to sauce bowl and pour over udon

Use a pair of chopsticks now to move the udon around n coat with sauce

Then add in spring onions n cook a minute more

Can be served with egg strips 

Note - I prepared for 2 adults n 2 young children 

Amount can be increased for older children