Peranakan Fried Udon


  • 1 Pack Fresh udon 7 oz
  • 2 Garlic Minced
  • 2 Tablespoon Oil Lard Preferred
  • 3-5 Shrimp Shelled and deveined
  • 6-8 Slices fish Cakes
  • 4-5 fresh shiitake mushroom oyster mushroom or king trumpet mushrooms, sliced into pieces
  • 2 mini carrots peeled and sliced into pieces
  • 1/3 cups shredded cabbage or Napa Cabbage
  • A few bird’s eye chillies cut
  • Soy souce



  • 4 tablespoons water
  • 1 teaspoon oyster sauce
  • 2 teaspoons sweet soy sauce kecap manis
  • ½ teaspoon sugar
  • 1 teaspoon soy sauce
  • ¼ teaspoon sesame oil
  • 3 dashes white pepper


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