• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 2 People
  • Difficulty Normal

Recipe Ingredient

  • 2 packets Japanese fresh udon noodles
  • 3 medium large prawns, shelled but leave tails intact
  • 150g soaked transparent cuttlefish (yau yee), score the inner body in a criss-cross pattern and slice
  • 1/2 tsp salt
  • Dash of sesame oil
  • Dash of pepper
  • 75g button mushrooms, quartered
  • 50g carrot, cut into desired shapes
  • 50g Chinese cabbage, shredded
  • 1/2 tsp coarsely ground black pepper
  • 1½ tbsp oil
  • 1/2 tsp sesame oil
  • Sauce ingredients (combined)
  • 2 tbsp black pepper sauce
  • 1 tbsp light soya sauce
  • 1/2 tsp thick soya sauce
  • Dash of pepper
  • 1/2 tsp chicken stock granules
  • 3/4 tsp sugar or to taste
  • 2–3 tbsp water
  • Garnishing
  • Chopped spring onions and red chilli


  1. Season cuttlefish and prawns with salt, sugar and a dash of pepper for 10–15 minutes. Boil water in a saucepan and blanch cuttlefish for 1 minute. Drain and set aside.
  2. Heat wok with oil and sesame oil and stir-fry button mushrooms, prawns and carrot for 30–40 seconds until fragrant.
  3. Put in cabbage, udon noodles and pour in sauce ingredients. Bring to the boil.
  4. Return the pre-scalded cuttlefish to the wok and mix well. Add coarsely ground black pepper, spring onions and red chilli. Toss briefly to mix.

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