Recipe Ingredient
- 2 packets Japanese fresh udon noodles
- 3 medium large prawns, shelled but leave tails intact
- 150g soaked transparent cuttlefish (yau yee), score the inner body in a criss-cross pattern and slice
- 1/2 tsp salt
- Dash of sesame oil
- Dash of pepper
- 75g button mushrooms, quartered
- 50g carrot, cut into desired shapes
- 50g Chinese cabbage, shredded
- 1/2 tsp coarsely ground black pepper
- 1½ tbsp oil
- 1/2 tsp sesame oil
- Sauce ingredients (combined)
- 2 tbsp black pepper sauce
- 1 tbsp light soya sauce
- 1/2 tsp thick soya sauce
- Dash of pepper
- 1/2 tsp chicken stock granules
- 3/4 tsp sugar or to taste
- 2-3 tbsp water
- Garnishing
- Chopped spring onions and red chilli
Instructions
- Season cuttlefish and prawns with salt, sugar and a dash of pepper for 10-15 minutes. Boil water in a saucepan and blanch cuttlefish for 1 minute. Drain and set aside.
- Heat wok with oil and sesame oil and stir-fry button mushrooms, prawns and carrot for 30-40 seconds until fragrant.
- Put in cabbage, udon noodles and pour in sauce ingredients. Bring to the boil.
- Return the pre-scalded cuttlefish to the wok and mix well. Add coarsely ground black pepper, spring onions and red chilli. Toss briefly to mix.
