Small Web Potluck 2026 - Udon!

16 Aug, 2026

I partook in Skep's potluck last year, and so I will again!! Eggs count as yellow, right...?

... honestly I did NOT keep in mind the exact quantities I used, but this was a udon + shrimp recipe I did based off a pad see ew recipe I have on my site. Which ... I forgot is down right now bahaha. We just really needed to use the udon we had before it went well past the expiration date, so I just kept the sauce the same.

Honestly I'm really happy with how it came out??? The udon clung to the sauce really nicely, and these shrimp my mum bought were HUGE and honestly didn't shrink much.

This is the basics of the sauce, but keep in mind I tripled the quantities for mine!!

Noodles

• 200g / 7 oz dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles

Sauce

• 2 tsp dark soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp light soy sauce (or all purpose)
• 2 tsp white vinegar (plain white vinegar)
• 2 tsp sugar (any type)

Stir Fry

• 4 tbsp peanut or vegetable oil, separated
• 2 cloves garlic cloves, very finely chopped
• 1 large egg
• Meat of choice
  • Usually I either use shrimp or chicken breast cut into cubes and marniated in lemongrass
• Veggies of choice
  • Usually flat cabbage is our choice, and some edamame beans

Directions

This recipe is assuming you are cooking chicken, which will be cooked alongside the garlic.

1. Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
2. Cook and scramble egg: Add egg in, set to low heat and scramble for 30 seconds, flipping it once it's puffed up.
   • This recipe originally has the egg scrambled with the meat, but I like doing the egg on its own to ensure it's puffed up without obstructions
3. Remove egg: Remove the egg from the wok onto a plate, and clean wok.
4. Cook garlic and chicken: Add 1 tbsp oil and swirl it around, then add garlic, cook 15 seconds. Add chicken (or other meat), cook until it mostly changes from pink to white.
   • Depending on the vegetable of choice, you may want to add some of the veggies here once the outside of the chicken is mostly white, so they can also steam and cook
5. Remove chicken: Remove chicken from the wok onto a plate and clean wok.
6. Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise – about 1 to 1 1/2 minutes.
7. Add chicken back in: Quickly add chicken and veggies of choice back in, and toss to disperse. Serve immediately!

#food #personal