Fried Udon (for a change)

It's amazing how the same concept for cooking a certain dish can be applied to different dishes...and turn out great!

Fried Udon for 2 (45 mins)

Garlic
Lots of ginger, more than garlic
125gm udon, approximately 1.5 bunches (see below)

Mushrooms
2 carrots
1/4 cabbage, shredded
2 eggs
Salt

1. Soak the whole, uncut, unpeeled cabbage in clean water. 
2. Soak the mushrooms in warm water.
3. Remove the outer 'leaves' of the cabbage - it's usually dirty as everyone has been handling it. Then, slice off about a 1/4 of the cabbage. Use a very sharp, high quality peeler to 'shred' the cabbage. No cutting or slicing required. Just keep 'peeling' the cabbage with the peeler.
   My peeler is from Kai Housewares and I bought it from Jaya Jusco for RM79.90 (see picture below). I really think it was a wonderfully good investment because the blade is really sharp and the quality of the peeler is great! Worth every sen of my RM79.90. It also comes with an extra replacement blade.
4. Crush, chop and dice the garlic and ginger.
5. Pour away the water from the soaked mushrooms and soak it for a 2nd time in another batch of clean new water; warm if the mushrooms are still hard and cold if the mushrooms are already soft.
6. Wash thoroughly, peel and slice the carrots.
7. Boil the udon in a pot of water for approximately 8 minutes to cook and soften it. As you can see in the picture above, my udon packet consists of 3 bunches of udon weighing 90gm each. For 2 people, I used approximately 1.5 bunches. 
8. Heat up the non-stick frying pan, pour in some oil. In the mean time, crack 2 eggs into a bowl and beat them thoroughly. 
9. When the oil is hot, fry the garlic+ginger until slightly golden brown. 
10. Pour in the carrots and stir-fry for a bit. Then, add the shredded cabbage and stir-fry it well. 
11. Add in the mushrooms and continue stir-frying.
12. By this time, the udon should be well-boiled. Pour away the water and add the boiled udon to the frying pan. Mix well. 
13. Lastly, add in the eggs. I like my eggs to sort of stick to the udon. If you don't really like that, add the eggs BEFORE you mix in the udon.
14. Add in salt for taste. Fry until it is all evenly mixed. Serve.

My wonderful peeler from Kai Housewares (got it from Jaya Jusco for RM79.90)

Yummy fried udon!