My son loves udon – he loves it swimming in savoury hot broth, and he loves it when I do a quick stir-fry with fresh crunchy vegetables (pictured above). Needless to say, udon noodles is something I must always have in the freezer for ’emergency’ – eg no IDEA what to cook, no other INGREDIENTS to work with, no MOOD to cook something more complicated (a.k.a. lazy days). I too love this Yaki udon dish, and when I do cook it, there usually isn’t any leftovers. I’m sure you’ll love it too!
This is an imperative dish to master in the School of Stir-Fry. Okay, so such a school doesn’t really exists but if it did, you’d need to know how to cook a great Beef and Broccoli stir-fry in order to pass with flying colours. The technique of stir-frying is not complex at all, all it requires is for you to have all your prep work done (garlic chopped up, carrots julienned, mushrooms sliced, protein cut up into bite-sized chunks etc), have your wok nice and hot, and finally to have a flexible wrist that can work that spatula like a kungfu master. It takes less than 15 minutes in all, and you have a fantastic dish pipping hot and ready to serve.
Sweet and sour chicken – a staple dish in chinese restaurants everywhere. Of course, there are many other types of protein that pair superbly well with the delightful sweet and sour sauce, it can be ‘sweet and sour fish’, ‘sweet and sour pork’, ‘sweet and sauce prawns’, whichever you feel like having for dinner that night.