

Ingredients:
I lb Udon noodle ( there are many type of udon noodles*japanese noodle* in the Asian market,usually I get the one with Chinese manufacture which the noodles are more dense and milky in color)
1 small head Chinese cabbage ( siew choy) wash and cut
1/2 lb mustard green (choy sam) wash and cut
I large white squid,about 300 gm (clean and cut)
1 /2 lb lean pork( sliced)
2 tbsp caramel thick soy sauce ( prefer Chun Yuen brand)
2 tbsp chicken bouillon powder
1 tbsp soy sauce
1 tbsp oyster sauce
5-6 fresh cloves garlic (peel and chopped)
3 tbsp oil from bacon (I saved bacon oil when frying )
1/2 cup water
some fried shallot for garnishing
some sambal in side *optional*

Method:
1:Heat skillet or work at high heat with bacon or lard oil with chopped garlic,fry garlic until lightly brown then add in sliced pork and squid.
2:Blanch udon noodle with hot or warm water for 3o seconds for easy cooking.Usually udon noodle come in cold fridge temperature.Then add udon into the wok,combine with water, chicken bouillon powder,oyster sauce,soy sauce and caramel thick sauce.Keep stirring the mixture well under high heat for 5 -10 minutes or until the gravy thicken or gooey alike.
3: Add in Chinese vegetable and mustard green,check the seasoning.Give a few quick stir before remove the noodle from heat.Dish out,garnish with fried shallot and serve warm with sambal or cut chili.
You can add in shrimp ,chicken or other seafood when cooking this dish..The main key ingredients is bacon oil ,caramel soy sauce and high heat.

8 comments :
Hi Beachlover, your Hokkien char Mee looks very inviting...my son's favorite..We drove 8 hours from Toronto to NYC to buy the Yuen Chun caramel sauce...usually a long weekend getaway...
Sue.
The sotong so big ah!
Oooh I like this recipe and your photos are making me hungry!
Sue:
waaaaaa.....you drove 8 hours to NYC to get Yuen Chun sauce? I thought Toronto chinatown do carry Malaysia products,no? I was there once and saw some Malaysia snack selling at Viet store..but it's worth to get this caramel sauce,right?
tigerfish:
lol!! yes it's white large squid!!
Desmone:
Thank you,you might like it,it's similiar with loh mein!
This is sooo good!! I want a plate!
yours look so good, i made some too. next time i'll add some calamari too!
check mine out n let me know what u think :)
mmmm...bacon fat. I had these in KL a couple months ago. In-Cre-DiB-Le. So rich and savory.
Thank you, this recipe was just what I was looking for.
SSG xxx
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