Malaysian-Style Fried Udon


with Maria Fhebie Ortil

Assalamu Alaykum! Jum’ah Mubarak to one and all! We are now at Volume 2 No. 15, of the Philippine Muslim Today, and this Bangsamoro Halal Cuisine features this Malaysian-Style Fried Udon.
Malaysian-Style Fried Udon – is a mix of cabbage, shrimp, and fish cake in a dark brown sauce. Serve with cut chilies and soy sauce.

1 pack (7oz. /300 g) fresh udon
2 garlic, minced
2 tablespoon oil, lard preferred
3-5 shrimp, shelled and deveined
6-8 slices fish cakes
4-5 fresh shiitake mushrooms, oyster mushrooms or king trumpet mushrooms, sliced into pieces
2 mini carrots, peeled and sliced into thin pieces
1/3 cups shredded cabbage or napa cabbage
bird’s eye chilies, cut
soy sauce

4 tablespoons water
1 teaspoon oyster sauce
2 teaspoons sweet soy sauce (kecap manis)
1/2 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
3 dashes white pepper


  1. Rinse the udon with cold running water, drained and set aside.
  2. Mix all the ingredients in the Sauce in a small bowl, stir to blend well. Set aside.
  3. Prepare the soy sauce and cut chilies condiments in a small saucer.
  4. Just add some soy sauce to the cut chilies.
  5. Heat up a wok and add the oil (or lard). When the hot is fully heated, add the garlic and stir fry until aromatic.
  6. Add the shrimp and fish cake and stir-fry until the shrimp is half cooked. Add the mushroom, carrot and napa cabbage and stir for a few times.
  7. Add the udon noodles into the wok, follow by the Sauce. Stir continuously to combine all the ingredients in the wok.
  8. Let cook for a little bit, stir a few times and make sure the udon noodles are cooked through.
  9. Dish out and serve immediately with the cut chilies and soy sauce condiment.

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