Malaysian-style Fried Udon

Name: Malaysian-style Fried Udon
Total time: 20 min
Yield: 1 servings
Cuisine: Malaysian
Ingredients: 7 oz fresh udon noodles; 2 clove garlic, minced; 2 tbsp oil (lard preferred); 4 piece shrimp, shelled and deveined; 7 slice fish cake, sliced; 4 piece fresh shiitake mushrooms, sliced; 2 piece mini carrots, peeled and thinly sliced; 0.333 cup shredded cabbage (or napa cabbage); 2 piece bird's eye chilies, cut; 1 tbsp soy sauce, for dipping; 4 tbsp water; 1 tsp oyster sauce; 2 tsp sweet soy sauce (kecap manis); 0.5 tsp sugar; 1 tsp soy sauce; 0.25 tsp sesame oil; 3 dash white pepper

A Malaysian-style fried udon with shrimp, fish cake, and cabbage tossed in a glossy dark brown sauce, served with cut chilies and soy sauce on the side.

20 min 1 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

386

Calories

Protein

25g

Carbs

29g

Fat

Scale recipe

1 serving

Original recipe

Ingredients17 items

Produce

🧄garlic, minced2 clove

🍄fresh shiitake mushrooms, sliced4 piece

🥕mini carrots, peeled and thinly sliced2 piece

🥬shredded cabbage (or napa cabbage)⅓ cup

🌶️bird's eye chilies, cut2 piece

Seafood

🍤shrimp, shelled and deveined4 piece

🐟fish cake, sliced7 slice

Pantry

🍜fresh udon noodles7 oz

🛢️oil (lard preferred)2 tbsp

🍶soy sauce, for dipping1 tbsp

🦪oyster sauce1 tsp

🍯sweet soy sauce (kecap manis)2 tsp

🍬sugar½ tsp

🍶soy sauce1 tsp

🫙sesame oil¼ tsp

Spices

🧂white pepper3 dash

Other

💧water4 tbsp

Instructions

1
Rinse the fresh udon noodles under cold running water, then drain well and set aside.
2
Tip: if fresh udon isn't available, use dried udon instead — cook it according to the package instructions until about 80% done before stir-frying.
3
In a small bowl, combine the oyster sauce, sweet soy sauce (kecap manis), sugar, soy sauce, sesame oil, and white pepper. Stir well to blend and set aside — this is the stir-fry sauce.
4
Cut the bird's eye chilies and place them in a small saucer with a splash of soy sauce — this is the dipping condiment to serve alongside the noodles.
5
Heat a wok over high heat and add the oil (lard preferred).
6
When the oil is fully heated, add the minced garlic and stir-fry until fragrant, about 30 seconds.
0:30 timer
7
Add the shrimp and sliced fish cake, and stir-fry until the shrimp is halfway cooked.
8
Add the shiitake mushrooms, carrots, and shredded cabbage, and stir-fry for a few moments until just starting to soften.
9
Add the rinsed udon noodles to the wok.
10
Pour in the prepared sauce and stir continuously to coat every strand of noodles evenly.
11
Continue cooking, stirring a few times, until the noodles are heated through. The dish should look glossy and a little wet with sauce clinging to every strand, not dried out — add a splash of water if it starts to look dry.
12
Dish out immediately and serve hot with the cut chilies in soy sauce and extra soy sauce on the side.

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CuisineMalaysian