Traditional Stir-fried Udon Noodles (Innovative Version)

Cut off the root ends of the choy sum and chop the stems into 1-inch pieces and leaves into 2-inch pieces. Wash thoroughly, soaking for at least 10 minutes to remove any dirt, then drain.

Cut off the base of the white shimeji mushrooms.

Smash and mince the garlic cloves.

Crack the egg into a small bowl.

Peel and devein the prawns, leaving the tails on.

Peel and thinly slice the shallots.

Bring a pot of water to a boil. Add the udon noodles and blanch for 15 seconds until loosened. Do not overcook. Drain immediately and set aside.

Heat 1/2 cup of cooking oil in a wok over medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove the crispy shallots and set aside. Keep the shallot oil in the wok.

Add the peeled prawns to the shallot oil in the wok and fry until they turn pink and are cooked through, about 1-2 minutes per side. Remove the prawns and set aside.

Add the beaten egg to the wok and scramble until just cooked and broken into small pieces.

Add the minced garlic and white shimeji mushrooms to the wok with the scrambled egg. Stir-fry until fragrant, adding a little more cooking oil if needed.

Pour 1 cup of water into the wok and bring to a boil. Season with salt, white sugar, white pepper powder, and MSG (if using). Stir to combine.

Add the blanched udon noodles and chopped choy sum to the wok. Stir-fry and simmer, allowing the noodles and vegetables to absorb the sauce.

Once the sauce has thickened to your desired consistency, return the fried prawns to the wok. Stir everything together. Add 1 tbsp of the prepared shallot oil and mix well.

Transfer the stir-fried noodles to a serving bowl or clay pot. Garnish generously with the crispy fried shallots.