Recipe - Stir-fry Udon with Seafood and Lee Kum Kee XO Sauce [Serves 2]

Recipe - Stir-fry Udon with Seafood and Lee Kum Kee XO Sauce [Serves 2]

Ingredients:

  • 1 packet of udon noodles (approximately 200g)
  • 150g frozen mixed seafood (shrimps, seafood stick, mussels and scallops)
  • 1 egg, beaten
  • ½ cabbage, sliced (approximately 80g)
  • 1 Tbsp oil

Sauce Mix:

  • 1 Tbsp Lee Kum Kee Premium Oyster Sauce
  • 1 Tbsp Lee Kum Kee XO Sauce
  • 20ml chicken stock
  • 2 tsp sugar

Method:

  1. Add oil in a wok over a medium heat. Once the oil is sizzling hot, add the seafood mix and the sliced cabbage, stir-fry until softened. Set side.
  2. Put the udon noodles in the wok, stir-fry until cooked, then add the seafood and sliced cabbage mix.
  3. Pour the sauce mix and beaten egg in the wok, give a good toss and it is ready.