In about 7 hours’ time, I would be wheeled off to the operation theatre. Waiting for Operation Day for the past one week had been stressful though I tried my best to stay calm and positive. Needless to say, I was awake the whole of last night because it finally dawned on me that I probably wouldn’t wake up or be able to see my husband again. I know (and can see that) he feels the same pain as I do though he doesn’t say it out. I promise to be a fighter even in the most crucial moments because I know he will be there holding my hand and he will not let me go. It’s just too early to say goodbye because we haven’t walked to the end of the rainbow in search of our pot of gold. With all my heart and all my soul…I pray…please…all I want is just to get through this.
I usually prefer ramen over udon (just like how I like fine noodles rather than thick ones) but I don’t mind cooking with udon occasionally because the husband likes it. If I have fresh chicken broth or stock, I could easily come up with a udon noodle soup. This time round, I just want to try something different after having a yaki udon at a Japanese restaurant some time back. The seasonings I used are pretty much Chinese-style so I’d think this is more of a Japanese-Chinese dish. Pretty refreshing with different vegetables and you get the crunch from the cabbage, carrot and red pepper.
Yaki Udon Recipe
Ingredients (serves 4)
600g udon noodles
1 carrot, peeled & sliced
1 yellow onion, peeled & diced
40g dried Chinese mushrooms, soaked in hot water for half hour, stems removed & sliced
1 red bell pepper, seeded & sliced
3 cloves garlic, finely chopped
2 stalks spring onion, finely chopped
1/2 tbsp coconut oil
Sauce: (combine in a bowl)
2 tbsp water
2 1/2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1 tbsp Chinese cooking wine
1 tsp sesame oil
1. Bring a pot of water to the boil and cook the udon noodles according to packet instructions. Drain and rinse the udon under running tap water and set aside.
2. Heat oil in pan and saute garlic and onions till fragrant.
3. Add carrot, mushrooms, bell pepper and cabbage. Stir fry till the cabbage is tender.
4. Add the udon noodles and sauce. Stir fry till well combined.
5. Garnish with chopped spring onions and serve.