This is another fast and simple lunch meal that you can enjoy within 15 minutes of cooking time.
Sharing below – another rush hour fusion lunch meal of mine,
Stir fry udon with Tai O ‘s Shrimp Paste
The main ingredient used here is cooked dried Shrimp paste I got from Tai O village at Lantau Island ( Tai Yu San 大嶼山) , Hong Kong during an impromptu trip with my two pretty nieces and sister-in-law in August 2014.
We went for an excursion boat ride to Tai O to visit this small fishing village during our day trip to Lantau Island.
We bought a day trip package tour which included a cable car to Lantau Island, a bus trip to Tai O village and a boat trip for dolphin sighting. However, we didn’t have any luck with dolphin.
As we strolled along Tai O village, we noticed only a few streets were packed with stores and tourists.
Fresh seafood could be found easily, many of which were made into dried seafood such as salted fish, shrimp paste, popular souvenirs to tourists.
We bought our shrimp paste from following shop. The shop owner told us that this cooked shrimp paste is very easy to be used. Just merely adding in few tablespoons of the paste into ready cooked plain noodles It would instantly added flavor and no other seasoning needed.
In fact, it is better known in using as seasoning for fried rice in Tai O. Other than rice and noodles, stir-fried water spinach with shrimp paste is another great recommendation.
1 pack of udon ( you can opt for other noodles)
3-4 pcs of fish balls/meat balls/fish cake/prawns
2 pcs nuggets ( optional)
2 tablespoons cooked dried shrimp paste (to your taste)
1 tablespoon soya/oyster sauce (to your taste)
1 tsp. chili ( optional)
1 tablespoon of Gim ( Korean seasoned roasted dried seaweeds)
1 tablespoon of spring onions
- In a small pot bring a pot of water to boil. Add in Udon and add in side ingredients. Cook for 2 minutes. Drained and set aside.
- Heat up a pan with 2 tbsp. of oil, add in cooked Udon stir fry a while before adding an egg and seasoning and continue to stir fry for 2-3 minutes until well mixed.
- Dish up and garnish with spring onions/dried seaweeds before serve.