This recipe of udon noodles with a rich coconut broth makes for a very delicious soupy dish to slurp up in the middle of the day. If you love coconut, this is the dish for you. Using udon noodles here will be the best choice of all as it is thick so it goes very well with a rich broth (that’s my personal opinion). Alternatively, you can use thick rice noodles or silver pin noodles as equally good substitutes as well.
Ingredients:
- Sesame oil: 3 tsp
- Green onion: 4, white and green parts separated
- Frying oil: 2 tbsp
- Shiitake mushroom: 150g, finely sliced
- Oyster mushroom: 150g, finely sliced
- Light soy sauce: 1 tbsp
- Garlic: 2 cloves, finely chopped
- Ginger: 1″, grated
- Water: 2.5 cups
- Coconut milk: 400ml
- Chicken stock cube: 1
- Udon: 400g (3 packs)
- Chilli: 2, finely chopped
Method:
- Heat sesame oil in wok. Stir-fry white parts of green onions for 1min.
- Add in 2 tbsp oil. Add shiitake mushrooms and oyster mushrooms and fry 2min till softened.
- Add light soy sauce, garlic and ginger. Fry 3min.
- Add in water, coconut milk and chicken stock cube. Leave to boil, then reduce to medium heat.
- Stir in udon and remaining parts of green onion.
- Scoop noodles into bowls. Add chilli oil or chopped chilli padi to serve with.
Trick:
-
You can change the thickness of the broth by adjusting the proportion of water to coconut milk. For a more soupy version, you can add in 1/2 cup more water, and reduce the coconut milk to just 300ml.
Serving:
3 persons
