Smoky Wok

As a self proclaimed noodle fan, I just realised that I have not cooked or featured udon noodles for quite a while.  Fresh udon noodles are easily available in most grocery stores but if you feel so inclined, you can also try making your very own udon noodles from scratch.  It is really not that difficult although of course you'll need some time and patience.  I am still using up the sambal belacan I pounded earlier and so decided to feature today's spicy and extremely appetising belacan udon noodles.  I love the hearty bite of udon noodles and simply paired it with some green onions and fish balls I had in the fridge.



You can substitute the fish balls with other proteins of your choice of even mushrooms if you want to keep it vegetarian.  This is extremely easy and as most Malaysian cooks say, it is always great to have a container of home made sambal belacan in your fridge.  This condiment lends itself well from vegetable stir-fries to belacan fried rice.  The possibilities are deliciously endless!



A touch of good quality soy will really bring out the flavours as well.  This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

Ingredients:

1 packet fresh udon noodles, cook as per package instructions and drained
1 stalk green onion, sliced at an angle
4 fish balls, sliced in halves
2 tablespoons sambal belacan
1/2 teaspoon light soy sauce or to taste

Method:

Firstly, heat up 2 tablespoons cooking oil.  Turn to medium and add the belacan.  Fry until the oil separates.  Add in fishballs and drained noodles.  Add soy and stir to coat evenly.  Add green onions.  Give the noodles a quick stir.  Do a taste test and add more soy if necessary.