This japanese style noodle - Udon is not only good for soup, fry it this way and you not go back to having it in soup. I have used udon to cook the Kuala Lumpur Hokkien Mee and it is so much better than the noodles i made.
3 pkts 7.20 oz japanese style noodles - Udon
1/2 lb Beef fillet/sirlion - slice thinly across the grain
4 - 5 slices ginger
1/2 cup chopped chinese celery
Oil for frying beef and noodle
1/2 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil
11/2 tbsp black pepper - freshly ground
3 tbsp oyster sauce
1 cup chicken stock
1 tbsp cornstarch
Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.
Heat a pot of water and when water comes to a boil, put in the udon and turn off the heat. Let the udon sit in the hot water to keep warm.
Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.
Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the warm udon and beef.
Stir fry, then add in the gravy ingredients. Cook until gravy thickens and add in the chinese celery.